Thai Cashew Nut Chicken Stir-Fry Recipe
A Thai stir-fry classic! This cashew nut chicken recipe is lightly spicy with a lot of flavor. Not too sweet and not too spicy. Of course a dash of
crushed rep pepper flakes can add a quick pepper rating to the dish. The stir-fry sauce already
has the right balance of oyster sauce, Soy sauce (soy contains wheat), vinegar, citric acid and of course is made in Thailand just like all other CurrySimple products. You will see a cashew nut stir-fry on almost
every Thai menu when dining out. Now you can prepare the same dish at home with equal or greater quality. Start heating your pan and get cooking!
Cashew Nut Chicken Stir-Fry Recipe - Serves 2
ready in ten minutes
  
  
1. Heat pan to medium/high heat
2. while you are chopping your vegetables, start cooking the cashew nuts - 3 min
3. take the cashew nuts out of the pan to add later
4. add cooking oil to your pan and begin cooking your chicken
5. when the chicken is about 75% cooked - add your green peppers, red peppers and onions - cook 2 mins
6. add the stir-fry sauce and chilli paste with soya bean oil
7. mix ingredients together until the chicken is thoroughly cooked
8. serve the stir-fry on a plate and pour the excess sauce on top
9. top with cashew nuts and serve with jasmine or brown rice
Tip: To increase the level of spice, just add crushed red pepper.
Note: Leftover stir-fry sauce may be stored in an air-tight container and stored in the refrigerator for up to 3 months.
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