This recipe is a little time-consuming at first and seems to have a ton of ingredients… but once you’ve made in a few times, it’ll become much easier to make. And it’s so worth it!
Thai Cashew Chicken
Ingredients
2-3 chicken breasts, cut into bite-size chunks
1 medium red onion, diced into chunks
1 clove garlic
1 red pepper, diced into chunks
1 cup mushrooms, diced
3-4 green onions, chopped
1/2 cup cashews, dry roasted, unsalted
Marinade:
2 tsp cornstarch dissolved in 2 tbsp low-sodium soy sauce – or Coconut Secret Organic Raw Coconut Aminos Soy-Free Seasoning Sauce for a soy-free option
3 tbsp cup chicken broth – I use a gluten free Organic Chicken Bouillon Cubes
3 tbsp Fish Sauce (available in tall bottles at Asian grocery stores)
Sauce:
1 cup chicken broth
3 tbsp white cooking wine (or red wine vinegar)
2 tbsp soy sauce – again I use the coconut aminos instead
2 tbsp ketchup
1 tbsp rice vinegar
2 tbsp fish sauce
2 heaping tbsp brown sugar (or coconut palm sugar)
1 tbsp Sambal – Sambal Oelek Ground Fresh Chili Paste
1 tbsp cornstarch powder, dissolved in 3 tbsp water
1-2 tbsp oil for stir-frying
Method
1. Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside.
2. Combine all Sauce ingredients in a bowl or large cup, stirring well. Set aside.
3. In a large wok or frying pan, fry the cashews in oil for a few minutes and then put in a bowl and set aside.
4. In the same pan, sautee the marinated chicken until well-cooked. If the pan becomes dry, add a little of the broth or cooking wine, 1 tbsp at a time as the chicken is cooking.
5. Add the vegetables and cook over medium-high heat until nice and crispy.
6. Add the prepared Sauce and the roasted cashews. Stir in cornstarch dissolved in water, stirring until the sauce thickens (1-2 minutes).
7. Add more salt or sugar or fish sauce to taste
8. Serve on a bed of Thai jasmine rice.
Enjoy!
