Thai Cashew Chicken
I attended a cooking class for Thai food and came away with this recipe. It is the sauce that makes this dish. The tamarind paste and the nam prik pow sauce gives this dish a unique flavour. You will find the sauce ingredients available at an Asian grocery store.
Ingredients
- 2-3 boneless, skinless chicken breasts
- 2 tbls tamari or soya sauce
- 1 teas sugar
- 1/2 cup flour
- oil for frying
- 1 cup unsalted cashews
- 1 onion, large dice
- 1 red & green pepper, large dice
- 1 cup green onion, 1″ cut
- 1 carrot, sliced thin on bias
- 3 cloves garlic, crushed
- 1 jalapeno, seeded and finely diced
Sauce
- 2 tbls oyster sauce
- 2 tbls soy sauce
- 1 tbls fish sauce
- 1 tbls palm sugar
- 1 tbls tamarind paste
- 2 tbls chili paste with soya bean oil (nam prik pow)
- 2 tbls water
Directions
- Marinade chicken in 2 tbls soy sauce and 1 teas sugar for at least 20 min.
- Lightly coat marinated chicken in flour and fry in 1″ of oil in batches until golden. Drain on paper towel.
- Lightly saute cashews in the same oil. Watch closely as they burn quickly.
- Drain fat and add all vegetables, except for the green onions and stir fry for a few minutes.
- Add chicken, cashews and sauce continuing to stir fry until heated through.
- Add green onions.
Serving Suggestions:
Serve with Jasmine rice.
