Stir Fried Chicken with Cashew Nuts

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SERVERS
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PREP TIME

min

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COOK TIME

min

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TOTAL TIME

Ingredients

Method

  1. Part 1

    1. Fill a frying pan with palm oil and turn on the heat (medium heat)
    2. Add raw cashew nuts and fry until the color turn to nice golden-brown, remove the cashew nuts from the pan and set aside.
    3. Add dried red chilies and fry for half a minute until shiny and crispy, remove from the pan and set aside.
    4. Coat the chicken with corn flour and fry until the color turn to nice golden-brown, remove from the pan and set aside.

    Part 2

    1. Mix tomato sauce, chili sauce, fish sauce, sugar and ground pepper together to make a stir-fry sauce.

    Part 3

    1. Fill a saucepan with vegetable oil, turn on the heat (medium heat), add the chopped garlic and stir-fry for half minute.
    2. Add sauce mixture, chicken, cashew nuts, dried red chilies and onion. Stir-fry for 2 or 3 minutes until the onion is cooked and the sauce is thick and glossy. Toss through the spring onions and mix well. Turn off the heat.
    3. Transfer to serving plate.

Ingredients

Method

  1. Part 1

    1. Fill a frying pan with palm oil and turn on the heat (medium heat)
    2. Add raw cashew nuts and fry until the color turn to nice golden-brown, remove the cashew nuts from the pan and set aside.
    3. Add dried red chilies and fry for half a minute until shiny and crispy, remove from the pan and set aside.
    4. Coat the chicken with corn flour and fry until the color turn to nice golden-brown, remove from the pan and set aside.

    Part 2

    1. Mix tomato sauce, chili sauce, fish sauce, sugar and ground pepper together to make a stir-fry sauce.

    Part 3

    1. Fill a saucepan with vegetable oil, turn on the heat (medium heat), add the chopped garlic and stir-fry for half minute.
    2. Add sauce mixture, chicken, cashew nuts, dried red chilies and onion. Stir-fry for 2 or 3 minutes until the onion is cooked and the sauce is thick and glossy. Toss through the spring onions and mix well. Turn off the heat.
    3. Transfer to serving plate.

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