"Recipes are meant to be shared"...Ann Thibeault

Friday, March 26, 2010

Stir Fried Chicken with Cashews

This week's Saturday Blog Showcase is being  hosted by Lori at All That Splatters.    

I would I'd like to share a recipe for Stir Fried Chicken with Cashews that I found on  the ThaiFoodMaster. 

The author of this blog, Hanuman, lives in the "Kingdom of Thailand" and the ThaiFoodMaster is a journal of the meals he cooks at home.   I' m looking forward to trying a few more of his recipes.

Stir Fried Chicken with Cashew Nuts


200gr Chicken breast meat, cut into bite size pieces
1 Medium size onion, cut into thin slices.
3-5 Large dry chilies, deseeded and cut into 1.5 cm (1?) length
1/2 cup unsalted cashews nuts
2 Red long pepper, cut into thin julienne
1 Green banana pepper, cut into thin slices
2 Large cloves garlic, crushed and roughly chopped
3-4 Spring onions, cut into 4cm (1.5?) lengh
1 tbs all propose or tempura flour
10. rice bran oil (or any neutral taste cooking oil)

Seasoning sauce:

1 1/2 tbs Fish sauce or Light soy sauce
1 tbs Black soy sauce
1 tbs Oyster sauce
1/4 tsp Salt
1/4 tsp Granulated sugar
1/4 cup Stock or water
Pinch of ground white pepper


Prepare seasoning sauce by mixing all the ingredient. Set aside. Deep fry on medium-low heat the cashews nuts until light golden, drain oil and set aside.

Lightly fry dry chilies until shiny and get beautiful deep red color. Set aside.

Toss chicken pieces in flour, and fry until light golden. Set aside with the nuts and dry chilies.

# Cut the long red peppers into julienne, the onion into thin slices and the green banana pepper into thin slices. Set aside.
On medium heat stir fry the garlic lightly until fragrant. Add onions, and stir fry until slightly transparent.
Add fried cashews nuts, fried dry chilies and fried chicken, toss everything together and stir-fry for 30 seconds.

Add seasoning sauce, stir fry until all the ingredients get a nice color.Add red and green fresh chilies julienne and spring onion. Fast toss everything together, stir frying for another last 30 seconds. Serve hot with white rice.

Thibeault's Table NOTE:  Although this dish is very flavourful, the next time I make it I'm going to marinate the chicken for 30 minutes with a little  Shaoxing Wine, Sesame Oil and corn starch and I'll add ginger to the stir fry along with the garlic.  


  1. I am falling in-love with Thai flavors. Stir fries are one of my favorite quick dinners. This one looks perfect, as do the photos.

  2. It looks too pretty to eat! I'd love to try this one- I'll have to wait till my parents have a night out as they don't handle "heat" very well :)
    xoxo Pattie

  3. Such gorgeous colors, Ann. I love Thai flavors, too - I'll have to give this one a try. Stir-fries are perfect after-work meals!

  4. Oh this looks so delicious...I want some now for dinner!

  5. I'm glad you posted this one, Ann! I've been wanting to get better at making Oriental dishes & this one sounds wonderful. I recently bought oyster sauce, hoisin sauce, mirin & a few other special flavorings, so now the pantry is stocked!

    Sorry I didn't join the SBS this weekend. I did post a family bread recipe, though from my own files.

  6. This looks wonderful! I love stir-frys.I bookmarked this one. Can't wait to try it.

  7. i really like your site ,do you have a recipe for sweet corn soup ,i just cant get mine perfect .its either watery or its too thick or my chicken stock is too bland .......anyways take care and keep up with the good work !!
    beena tony

  8. This looks good! I will definitely try this when I get home so that I can have my delicious food. Thanks for sharing this dish to us!

    Beef Stir Fry


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