Thai Cashew Chicken is one of many stir fry recipes that came to Thailand via the Chinese. Very popular in Thai restaurants, this famous chicken stir fry recipe is made with lean chicken breast, shiitake mushrooms, plus suey choy, bok choy, or other Chinese greens. Cashew chicken is a simple stir fry recipe that is easy to make, plus healthy and delicious. Enjoy it with Thai jasmine-scented rice or Thai sticky rice (see recipe link below) for a nutritious and satisfying meal.
Prep Time: 30 minutes
Cook Time: 10 minutesTotal Time: 40 minutes
Ingredients:
•SERVES 4
•2 chicken breasts, cut into bite-size pieces or strips•1 cooking onion, sliced
•4 spring onions, cut into thirds
•5-8 large leaves suey choy (or other chinese cabbage), cut into square bite-size pieces
•1/2 cup cashews, dry roasted, unsalted
•1 cup shiitake mushrooms, sliced, fresh or dried (if dried, soak in hot water for at least 4 hours beforehand)
•1-2 red chillies, de-seeded and diced (omit if you like it mild, or if kids are involved)
•3 cloves garlic
•marinade: 2 tsp. arrowroot powder or cornstarch dissolved in 1 Tbsp. water and 2 Tbsp. soy sauce
•1/4 cup chicken broth or white wine (or white cooking wine or sherry)
•SAUCE:
•3 Tbsp. white cooking wine
•1 cup chicken broth
•2 Tbsp. soy sauce
•1 Tbsp. rice vinegar
•1/2 tsp. dark soy sauce
•1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. frozen prepared lemongrass (available at Asian stores)
•2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
•2 heaping Tbsp. brown sugar
•OTHER:
•1 Tbsp. arrowroot or cornstarch powder, dissolved in 3 Tbsp. water
•1-2 Tbsp. oil for stir-frying
Preparation:1.Place arrowroot or cornstarch powder (dissolved in water and soy sauce) in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.
2.To make the stir-fry sauce, pound or process sliced lemongrass in pestle & morter or a food processor until fine.
3.Now combine all sauce ingredients in a bowl or large cup, stirring well. Set aside.
4.In a large wok or frying pan, fry the cooking onion, garlic, and chillies (if using) in oil over medium-high heat (1-2 minutes).
5.Add the chicken (with the soy sauce marinade) and mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes too dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.
6.Add the rest of the vegetables and continue stir frying until they soften and turn bright green (about 1 minute).
7.Finally, add the sauce you made earlier, plus the cashews. Then add the arrowroot or cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).
8.Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet).
9.If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more dark soy sauce.
10.Serve with Thai jasmine-scented rice or Thai Sticky Rice Recipe. Enjoy!
