Sautéed Chicken with Cashew Nuts

Sautéed Chicken with Cashew Nuts

Chef Chirada DeToro

 

RECIPE NOTES

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes 4 portions

 

INGREDIENTS
  • 1 lb. boneless chicken breast cut into bite-size pieces

  • 2 cups all-purpose flour

  • 2 cups of oil to deep fry chicken

  • 2 oz. chopped garlic

  • 1 cup roasted cashew nuts

  • ¼ cup dry chilies, cut into pieces

  • 1 cup big diced onions

  • 1 cup big diced pepper

  • 1 cup white mushrooms

  • 1 cup green onion, cut in to 1” long pieces

  • ¼ cup vegetable stock

  • 4 tbsp vegetable oil

  • 4 tbsp oyster sauce 

  • 3 tbsp soy sauce 

  • 3 tbsp fish sauce

  • 2 tsp white sugar

  • 2 tbsp sesame oil

  • 2 oz. sweet chili paste (Nam Prik Pow)

 

DIRECTIONS
  1. Dust the chicken with flour and deep fry until golden brown and set aside.

  2. Heat the oil in a wok. Add garlic, cashew nuts, and chilies then sauté until it smells.

  3. Add all the vegetables and vegetable stock.

  4. Season with oyster sauce, soy sauce, fish sauce, sugar, sesame oil, and sweet chili paste, then stir very well.

  5. When the veggies are tender, add chicken. Stir a couple of times and it is ready to serve.