Thai Crispy Chicken with Cashews
Wat heb je nodig
- 500 grams of chicken breast, cut into bite-sized pieces
- Marinade for Chicken:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon water
- 2 teaspoons cornstarch
- Stir-fry:
- 100 grams cashew nuts
- 3 cloves of garlic, minced
- 3 spring onions, cut into 2 cm pieces
- 2-3 dried red chilies (optional, adjust to taste), broken into pieces
- Vegetable oil for frying
Hoe maak je het?
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Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for at least 15 minutes.
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Prepare the Sauce: In a separate bowl, mix together soy sauce, oyster sauce, fish sauce, sugar, water, and cornstarch. Stir until the sugar and cornstarch are fully dissolved. Set aside.
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Fry the Cashews: Heat a pan over medium heat and add the cashews. Stir-fry until they are golden brown, then remove them from the pan and set aside.
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Cook the Chicken: Heat some vegetable oil in a pan over medium-high heat. Add the marinated chicken pieces and fry until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
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Stir-fry Vegetables: In the same pan, add a little more oil if needed. Add the minced garlic and dried red chilies, and stir-fry for a minute until fragrant. Add the bell pepper and stir-fry for another 2-3 minutes until slightly softened.
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Combine Everything: Return the chicken to the pan. Add the prepared sauce and stir well to combine. Cook until the sauce thickens slightly. Add the roasted cashews and spring onions, and stir-fry for another minute.
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Serve: Transfer the Thai Crispy Chicken with Cashews to a serving dish. It can be served with steamed rice for a complete meal.
Enjoy your Thai Crispy Chicken with Cashews! This dish is sure to bring a touch of Thai cuisine's rich flavors and textures to your table.
