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Thai Style Stir Fry Chicken with Cashew Nuts

I do love Thai food but whilst I do a pretty damn good job of sourcing some global ingredients, those from Thailand often leave me coming up empty. So this Thai style chicken stir fry is a compromise when it comes to ingredients but there is certainly no compromise in flavour. One of the ingredients I lament not being able to buy is lemongrass, I love the stuff and try as I might I have never managed to grow it either. It is very hit and miss whether or not I can get fresh lemon grass after a 320km round trip so always have some lemongrass paste at home to feed the need for Thai style flavours. Stir fry chicken is actually pretty common in our house all year round and this is one of loads that I do fairly regularly, although this or my kung pao chicken are probably our favourite. Having food that packs such a punch of flavour really quickly is definitely always a bonus!

In other news we are all a bit confuddled right about now, most of our work for the year is done, I just have the slight matter of 2 tonne of wood to split for our winter wood and then all the bluster of our ‘summer’ lives is over and already the amount of free time we have has seemed to explode. It is always the same for us at this time of year, we go from running around like crazy people for 7-8 months and then all of a sudden we have a ‘what now’ moment. However this winter we seem to have picked our mojo and that mojo seems to be sport, we seem to have adopted a handball, waterpolo and football, real football not hand egg 😉 and we are traipsing around the Hungarian Great Plain watching as much as we can. I have to admit the quality of the football is pretty poor, however I am absolutely blown away by the water polo, as far as I am concerned these people are some freakish amphibious people capable of doing things that the human body really should be incapable of, nevertheless incredible entertainment.

But I digress, back to food, I am currently working on a new e-book that subscribers to my site get for free and it is all based around fakeaways and of course there will be the occasional stir fry chicken in there. However here is a quick question for you, when you think takeaway what do you think?  

 

Thai Style Stir Fry Chicken with Cashew Nuts

 

Thai Style Stir Fry Chicken with Cashew Nuts

Thai Style Stir Fry Chicken with Cashew Nuts

This Thai Style Stir Fry Chicken with Cashew Nuts is a super quick, hot, sour, sweet and salty stir fry with little hints of Thailand.

Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Brian Jones

Ingredients

  • 1/2 Tbsp Oyster Sauce.
  • 1/2 Tbsp Dark Soy Sauce.
  • 1 Tbsp Fish Sauce.
  • 1/4 Tsp Light Brown Sugar.
  • 2 Tbsp Water.
  • 125 g Onion. Peeled and thinly sliced.
  • 1 Red Pepper. Cut into thin strips.
  • 3 Spring Onions. Cut into 5cm lengths.
  • 2 Garlic Cloves. Finely Sliced.
  • 2 Dried Red Chili. Seeds Removed and cut into 1cm pieces.
  • 75 g Unsalted Cashew Nuts.
  • 300 g Chicken Thighs. Boneless and skinless, sliced into a thin slices.
  • 2 Tbsp Cornflour. Cornstarch in the US.
  • 2 Tsp Lemongrass Paste. You can of course use fresh lemongrass.
  • 100 g Egg Noodles.
  • 4 Tbsp Cooking Oil. Neutral

Instructions

  1. Mix together the oyster sauce, soy sauce, fish sauce, brown sugar and water and set aside.
  2. Add the cashew nuts into a hot dry wok and toast, be careful not to burn them.
  3. Cook your egg noodles as per the instructions on the pack then refresh in cold water and set aside.
  4. Heat the cooking oil in a wok and fry the dried chili for 30 seconds and set aside..
  5. Now dredge the chicken thighs in the cornflour and cook for 3 minutes and set aside on some kitchen towel.
  6. Pour out all but a scant tablespoon of oil and add in the lemongrass paste and garlic and stir fry for 30 seconds.
  7. Now add in your onions and stir fry for 3-4 minutes until they begin to become translucent.
  8. Throw in the peppers and spring onions and stir fry for 1 minute.
  9. Then add in the chicken, fried chili and the cashew nuts and cook for 2 minutes.
  10. Finally add in the sauce and noodles and toss until every thing comes to temperature and everything is coated in the shiny sauce.

Recipe Notes

Like all stir fried meals preparation or mise en place as chefs call it is critical, get everything ready before beginning to stir fry.

Thai Style Stir Fry Chicken with Cashew Nuts
Thai Style Stir Fry Chicken with Cashew Nuts

Go On, Share It! You know you want to 😉
Share on Facebook25Tweet about this on TwitterPin on Pinterest305Share on Yummly160Share on StumbleUpon3Share on Google+10Share on LinkedIn0Share on Reddit0Email this to someone