Thai Chicken Stirfry with Cashews

This  Thai/chinese recipe will be familiar from restaurant menus. It is simplicity itself once the ingredients are lined up.

Serves 4

  • 2 to 3 chicken breasts, cut into thin strips
  • 6 to 10 long dried chillies, depending on taste
  • 2 tbsp fish sauce
  • 4 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 100 ml water
  • 4 tbsp vegetable/groundnut oil
  • 80g unsalted cashew nuts (or more or less to taste)
  • 4 to 6 cloves garlic, crushed
  • 1 red pepper, roughly chopped
  • 1 medium carrot, cut into strips
  • 1 medium onion cut into 8 pieces
  • 2 spring onions, including green bits, chopped on the diagonal
  1. Mix the sugar with the water and sauces in a bowl
  2. Heat the oil in a wok, add the cashew nuts and stir continuously until browned, then remove with slotted spoon and set aside
  3. Reheat the oil, add the sugar/sauce blend and heat until hot
  4. Add all ingredients including the chillies but excluding the chicken and cook for another minute over a high heat
  5. Add the chicken and cook for a few minutes until just ready
  6. Serve with rice

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