Thai Cashew Chicken Stir Fry Recipe
This Thai Chicken Stir Fry with Cashew Nuts is a super quick and delicious alternative to those Friday night takeaway indulgences.
Servings 2 Servings
Calories 692kcal
Ingredients
- 300 g Chicken Thigh Meat 10oz
- 1 Small Onion 100g
- 1 Small Red Pepper
- 3 Spring Onions
- 2 Garlic Cloves
- 15 g Ginger ½ thumb sized piece
- 3 Thai Birds Eye Chilli Peppers
- 6 Lime Leaves
- 75 g Unsalted Cashew Nuts ½ Cup
- 1 tablespoon Lemongrass Paste
- 1 tablespoon Fish Sauce
- 2 teaspoon Light Brown Sugar
- 1 Lime
- 1 tablespoon Vegetable Oil
Instructions
- Thinly slice the chicken thighs into lengths 4-5cm (1½-2") long and 5-6mm (¼") thick.
- Cut the onion in half lengthways, then top, tail and peel, finally slice lengthways into strips 5-6mm (¼") wide.
- De-seed the red pepper and cut it into a 1½cm (½") dice.
- Slice the white part of the spring onions as finely as you can and then cut the green part into 1½cm (½") lengths.
- Slice the garlic as finely as you can.
- Peel and cut the ginger into batons.
- Slice the chilli peppers as finely as you can.
- Remove the vein from the lime leaves (discard them) and finely shred the leaves.
- Mix the lemongrass paste with the fish sauce, brown sugar and the juice of the lime.
- Heat a wok over a fiercely high heat, and when it is shimmering, add the oil. Throw in the onion and stir fry for 1-2 minutes.
- Add the garlic, ginger and chilli and stir fry for 30 seconds.
- Throw in the chicken, red pepper, green parts of the spring onion, lime leaves and cashew nuts and stir fry for 3-4 minutes.
- Pour over the sauce and cook, tossing to coat everything for a minute.
- Finally, toss through the spring onions and serve.
Video
Notes
Garnish with some Thai basil if you can get it. Other options that work well are coriander, mint or even better peppermint.
Nutrition
Serving: 1 | Calories: 692kcal | Carbohydrates: 36g | Protein: 44g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 34g | Cholesterol: 192mg | Sodium: 985mg | Fiber: 5g | Sugar: 13g
