Stir-fried chicken and cashew nuts. Stir-Fried Chicken With Cashew Nuts Recipe. A gorgeous oriental celebration of colours and tastes - and it's quick and easy to make. Crisp fried chicken with stir-fried vegetables and cashew nuts. Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Stir-fry for a minute, keeping the ingredients moving to avoid burning, until the pepper is soft.

Take off the heat and set it to one side. Pour another tablespoon of vegetable oil into the wok, add the chicken strips and stir fry for about a minute until the strips are well seared. This spicy, easy stir-fry is all about the sticky, slightly sweet sauce that coats the chicken and cashews. You can cook Stir-fried chicken and cashew nuts using 15 ingredients and 12 steps. Here is how you cook that.

Ingredients of Stir-fried chicken and cashew nuts

Prepare 200-300 grams of Chicken cut to pieces.
Prepare 1/2 Cup of Cashew nuts.
You need 1 of Small Onion.
It's 2 cloves of garlic.
It's 3-4 of Large dried chillies (Optional).
It's 1-2 of small bell peppers or 1-2 red chillies.
You need 6-7 of Snow pea (mangetout).
You need 2 Tbsp of soy sauce (1 for marinating the chicken 1 for stir-fry).
You need 2 Tbsp of oyster sauce.
Prepare 1 Tsp of Maggi sauce.
You need 1 Tbsp of sugar.
Prepare 50 grams of Thai chilli paste (Nam Prik Pow).
You need 2 Tbsp of cooking oil (vegetable oil or sunflower oil) for stir-fry.
It's 1/2 Tsp of Bicarbonate Soda (optional).
Prepare 1 Tbsp of water.

This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out, only better. I always order cashew nut chicken from my local Thai restaurant. Chicken stir-fry with colourful capsicums and cashew nuts. Don't be tempted to add too many vegetables to it.

Stir-fried chicken and cashew nuts instructions

(This is optional) If you want your chicken to be soft as Chinese restaurant, you can follow this step. Marinate your chicken with bicarbonate soda for 15 minutes then rinse them thoroughly with cold water. Dry them with kitchen paper and leave them aside..
Marinate chicken with Soy sauce around 5 minutes..
Cut and prepare garlic, snow peas (mangetout), Onion (to chunks), bell pepper (Button), Spring Onion and Large Dry Chilli.
Fry cashew nuts until golden and leave them aside.
In small bowl, add soy sauce, oyster sauce, Maggi sauce, Sugar, Thai chilli paste (Nam Prik pow) and water. Mix them together and leave them aside.
Heat up the pan, add a little oil in and cook the chicken until they are cooked and soft. Leave them aside..
Use the new pan, heat up the pan with 1 Tbsp of cooking oil. Fry large dry chilli until the colour's changed and smell nice. Take them out the pan and leave them aside. Keep the old oil..
Add the rest of cooking oil to the same pan, heat it up and add garlic in. Then add onion stir-fry them. Then add Bell peppers then Snow peas to stir-fry..
Add back fried large dry chillies and cooked chicken. Stir-fry them..
Add the mixed sauce to the pan. Then coat everything with the sauce. Add back cashew nuts..
Add Spring onion, stir-fry then turn off the heat..
It's ready to be served..

The contrast between the capsicum, nuts and chicken is all-important. If you want different vegetables, just make another stir-fry! Continue until the chicken is lightly browned but not quite entirely cooked through. Add the vegetables: Swirl the remaining tablespoon of oil into the wok down the side. A simple chicken stir fry recipe from Jules Clancy.