Chicken with cashew nuts

Get ready to eat amazing Thai cashew nut chicken! Full of protein and lasting fullness

A dish which is very common in Thailand, a delicious and savoury sauce which pairs perfectly with your Yum Asia rice cooker – cooked white rice!

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 2 chicken (or pork, beef, seafood or tofu, whatever you prefer!)
 vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower)
 1 yellow/white onion, finely sliced
 1 stick spring onions
 150 g dry cashew nuts per person
 1 garlic clove crushed with the back of your knife
 2 birds eye chillis finely chopped (if you prefer, reduce this)
 500 ml chicken stock
 2 tbsp Thai sweet chilli sauce and a small amount of Sri Racha chilli sauce
 honey to sweeten

1

Stir fry cashew nuts to brown them and make them crunchy (you can also bake them in the oven if you prefer) – you don’t need to use oil if you don’t want to. Set the browned cashews to one side.

2

Stir fry garlic, chilli and onions in a pan/wok until the flavours start to release and then add the chicken. Keep oil to the minimum and just add spoonfuls of chicken stock to the pan/wok to stop it from sticking.

3

Once the chicken is sealed add vegetables and stir fry until cooked. Keep adding little bits of chicken stock.

4

When cooked, add enough chicken stock to make a sauce into the pan/wok. Season the sauce with quite a generous splash of soya sauce, a dash of black pepper and salt. Add a generous spoon of honey – we also add some Thai sweet chilli sauce at this point too. Taste to see if the seasoning is correct and adjust accordingly. Thicken sauce with cornflour mixed with water and stir through spring onions. Leave to simmer for 10-15 minutes to develop the flavours – it should be a salty, sweet, spicy mix.

5

Serve with white rice and then sprinkle a handful of the previously cooked cashew nuts over the top of each person’s serving and mix in.

Ingredients

 2 chicken (or pork, beef, seafood or tofu, whatever you prefer!)
 vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower)
 1 yellow/white onion, finely sliced
 1 stick spring onions
 150 g dry cashew nuts per person
 1 garlic clove crushed with the back of your knife
 2 birds eye chillis finely chopped (if you prefer, reduce this)
 500 ml chicken stock
 2 tbsp Thai sweet chilli sauce and a small amount of Sri Racha chilli sauce
 honey to sweeten

Directions

1

Stir fry cashew nuts to brown them and make them crunchy (you can also bake them in the oven if you prefer) – you don’t need to use oil if you don’t want to. Set the browned cashews to one side.

2

Stir fry garlic, chilli and onions in a pan/wok until the flavours start to release and then add the chicken. Keep oil to the minimum and just add spoonfuls of chicken stock to the pan/wok to stop it from sticking.

3

Once the chicken is sealed add vegetables and stir fry until cooked. Keep adding little bits of chicken stock.

4

When cooked, add enough chicken stock to make a sauce into the pan/wok. Season the sauce with quite a generous splash of soya sauce, a dash of black pepper and salt. Add a generous spoon of honey – we also add some Thai sweet chilli sauce at this point too. Taste to see if the seasoning is correct and adjust accordingly. Thicken sauce with cornflour mixed with water and stir through spring onions. Leave to simmer for 10-15 minutes to develop the flavours – it should be a salty, sweet, spicy mix.

5

Serve with white rice and then sprinkle a handful of the previously cooked cashew nuts over the top of each person’s serving and mix in.

Chicken with cashew nuts

**If you prefer a vegetarian version substitute chicken stock for vegetable stock and replace the chicken pieces with tofu pieces.