Cashew Chicken
This Thailand style cashew chicken is simply bursting with flavor. Big juicy chunks of chicken leg meat are stir fried together with healthy a portion of browned cashews nuts in a thick and sticky sauce, together with garlic, onions, mild red and green chili, green onion, and mild sun-dried chilies.
Yield: 2 - 4 servings
Prep time: 10 Minutes
Cooking time: 10 Minutes
Ready in: 20 Minutes
Ingredients:
- 1 pound boned and skinned Chicken Leg Meat
- 1/2 cup Cashew Nut
- 4 - 6 Thai Long Chilies
- 1 or 2 Wax peppers
- 3 - 4 Sun-dried Thai Long Chili
- 1/2 small Brown or Yellow Onion
- 2 - 3 Green onions
- 2 - 3 large cloves Garlic
- 1/4 cup All purpose flour
- 1/4 teaspoon finely ground White Pepper
- 2 Tablespoons Oyster Sauce
- 1/2 teaspoon Light Soy Sauce
- 1/2 teaspoon Dark Sweet Soy Sauce
- 1 teaspoon Sugar
- 1 cup Vegetable Oil
- 1/4 cup Water
Basic Directions:
1) Remove the skin and bone from the chicken, and cut it into chunky pieces. Cut the chilies, onion, and green onions, chop the garlic.
2) Deep fry the cashew nuts, the dried chilis, and the chicken. Remove and set aside. Pour the oil out, reserving just one tablespoon.
3) Saute the garlic and onion, then add the sauces and sugar with a little water to make a gravy. Add the fried chicken and stir until coated in the gravy. Fry for 2 minutes.
4) Add the fried cashew nuts and continue coking for a minute, then add the fresh chilies. Stir it up well, cook for 30 seconds, then plate. Serve topped with the fried, dried chili pieces.
For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=105