in Thailand

Chicken with cashew nuts

updated

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Ingredients for 4 servings:

  • 600 g chicken breast fillet(s) or turkey fillet, medium diced
  • 2 medium-sized red bell peppers, diced
  • 5 onions, diced
  • 6 garlic cloves
  • 1 cup chicken broth
  • 100 g sugar
  • 1 can cashew nuts, rinse off the salt
  • 6 small chili peppers, red, dried
  • 3 tsp cornstarch
  • 150 ml oyster sauce
  • 5 tbsp fish sauce
  • 4 tbsp oil, e.g. peanut oil
  • 1 ½ cup(s) water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

our favorite dish from Thailand

Whisk the cornstarch with 1.5 cups of water until smooth. Heat the oil in a wok. Brown the meat with the chilies in the oil. Add the garlic, bell peppers, onions, and cashews. Stir in the oyster and fish sauces, then add the chicken stock. Finally, add the sugar and thicken with the mixed cornstarch. Simmer for another 2-3 minutes. It’s best to remove the chilies before serving or ask guests not to eat them, as they are very hot!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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