Cashew Chicken Recipe
Although it is not native to South-East
Asia, the cashew tree is highly prized in Thailand and the classic
partnership of these slightly sweet nuts with chicken is immensely popular
in Thailand and abroad. The Thais not only value cashew nuts, but also the
"fruit" under which each nut grows. Although they are known as cashew
apples, these so-called fruits are actually bulbous portions of the stem.
They may be pink, red or yellow in color and the crisp, sweet flesh can be
eaten raw of made into a refreshing drink. They have even been used for
making jam. Cashew apples - and undried nuts - are rarely seen outside
their growing regions.
Whatever it is, this is one delicious recipe
that you should get your hands on.
Ingredients: (Serves 4 - 6)
450 g/1 lb boneless chicken breast portions
1 red (bell) pepper (capsicum)
2 garlic cloves
4 dried red chilies
30 ml/2 tablespoons vegetable oil
30 ml/2 tablespoons oyster sauce
15 ml/1 tablespoon soy sauce
Pinch of granulated sugar
1 bunch spring onions (scallions), cut into
5 cm/2 in lengths
175 g/6 oz/1.5 cups cashews, roasted
Coriander (cilantro) leaves, to garnish
Method:
1.
Remove and discard the skin from the chicken breasts and trim off any
excess fat. With a sharp knife, cut the chicken into bitesize pieces and
set aside.
2. Halve
the red pepper, scrape out the seeds and membranes and discard, then cut
the flesh into 2 cm/0.75 in dice. Peel and thinly slice the garlic and
chop the dried red chilies.
3.
Preheat a wok and then heat the oil. The best way to do this is to drizzle
a "necklace" of oil around the inner rim of the wok. so that it drops down
to coat the entire inner surface. Make sure the coating is even by
swirling the wok.
![](http://www.asianonlinerecipe.com/graphics/recipes/cashew-chicken2.jpg)
4. Add
the garlic and dried chilies to the wok and stir-fry over a medium heat
until golden. Do not let the garlic burn, otherwise it will taste bitter.
5. Add
the chicken to the wok and stir-fry until it is cooked through, then add
the red pepper. If the mixture is very dry, add a little water.
![](http://www.asianonlinerecipe.com/graphics/recipes/cashew-chicken3.jpg)
6. Stir
in the oyster sauce, soy sauce and sugar. Add the spring onions and cashew
nuts. Stir-fry for 1-2 minutes more, until heated through. Spoon into a
warm dish and serve immediately, garnished with the coriander leaves.
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Happy Cooking,
Carol |