Craving the vibrant flavors of Thai cuisine but don't have time for a restaurant visit? This recipe delivers authentic Thai Cashew Chicken right to your kitchen table. Forget takeout – you'll be amazed at how easily you can recreate this restaurant-quality dish at home. Using readily available ingredients, we'll guide you through creating a perfectly balanced sauce, achieving that signature sweet, savory, and subtly spicy profile that defines Thai cashew chicken. Get ready for tender chicken, crunchy cashews, and a flavor explosion that will leave you wanting more.
This recipe simplifies the process, providing clear instructions and tips for success. From perfectly marinating the chicken to achieving the ideal sauce consistency, we've covered every detail. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions to make your own irresistible Thai Cashew Chicken.
Tools Needed
- Wok
- Pan
Ingredients
- Chicken breasts
- Salt
- Pepper
- Cornflour (or cornstarch)
- Soy sauce
- Dark soy sauce
- White vinegar
- Sugar
- Cornflour (for thickening)
- Oil
- Garlic
- Onion
- Cashews
- Dried chilies
- Capsicum (bell pepper)
- Spring onions
Step-by-Step Instructions
Step 1. Prepare Chicken and Sauce
- Season chicken breasts with salt and pepper. Add cornflour and mix well.
- Combine soy sauce, dark soy sauce, white vinegar, sugar, and a little cornflour in a bowl. Mix well.
Step 2. Cook Chicken and Cashews
- Shallow fry the chicken in hot oil until lightly browned and sealed. Don't overcook.
- Heat oil in the wok. Add garlic and onion, then add cashews and toast until golden.
- Add dried chilies (optional) and capsicum. Stir-fry briefly.
Step 3. Combine and Thicken Sauce
- Add the cooked chicken and the sauce to the wok. Stir-fry until the sauce thickens and becomes glossy.
Step 4. Garnish and Serve
- Garnish with spring onions and serve.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Directly season the chicken; seasoned flour is unnecessary.
- Don't overcook the chicken breasts during the initial frying to avoid dryness.
- Adjust the amount of sugar and vinegar to balance the sweetness and tanginess to your preference.
Nutrition
- Calories: approximately 600-700
- Fat: 35-45g
- Carbs: 40-50g
- Protein: 30-40g
FAQs
1. Can I use pre-cooked chicken?
While you can, for best results, use freshly cooked chicken to ensure optimal texture and flavor absorption. Pre-cooked chicken may become dry.
2. What can I substitute for fish sauce?
Soy sauce can be used as a substitute, but it won't provide the same umami depth. Consider adding a splash of soy sauce and a touch of Worcestershire sauce for a closer approximation.
So there you have it – your very own restaurant-quality Thai Cashew Chicken, made effortlessly at home. This recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Now go forth and enjoy the delicious fruits of your culinary labor!