Cashew Chicken Stir Fry
Fancy a homemade Thai dinner tonight? This Thai chicken cashew stir fry is so easy to make!
Ingredients
- 7 oz fresh chicken breast (200 g), diced
- ¼ cup chicken stock (60 ml)
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tsp garlic paste
- 1 small onion chopped roughly
- 1 cup carrots (120 g) sliced
- ½ tsp cornstarch
- 1 red chili thinly sliced
- 2 tbsp fresh spring onion or chives, chopped
- 3 tbsp cashew nuts toasted
- vegetable oil
Instructions
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1. Transfer the diced chicken to a bowl. Add the oyster sauce, fish sauce, soy sauce and brown sugar.
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2. Stir well. Let the chicken marinate for 10 minutes in the fridge. Add a little vegetable oil to a large wok or non-stick pan. Place it over high heat until hot. Add the garlic paste and sliced chili.
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3. Stir fry it quickly. Add the marinated chicken and remaining marinade, chopped onion and sliced carrot.
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4. Stir fry for 5 minutes until the chicken is cooked. Add the chicken stock. Sprinkle with in the cornstarch.
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5. Toss and stir well again. Let the stock reduce and thicken for 2 more minutes. Add the toasted cashew nuts and spring onion or chives.
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7. Check the seasoning. Add fish sauce, soy sauce or oyster sauce to taste. Transfer the cashew chicken onto plates. Serve immediately.
