People, I’m back! With this fried cashew nut chicken.
Well, sort of back. I’m currently in San Francisco waiting to fly home into the Polar Vortex. It’s been quite a whirlwind couple of weeks and I’m starting to feel not quite like myself. As much as I do love to travel (and travel I do, often), there comes a point that I’m over my trip and ready to head back to life as I know it. I’m such a creature of routine and being out of it, I start to long for the comfort of my apartment, the peace of my yoga mat, the serenity of the pool, and the bounty of my kitchen. I haven’t properly cooked in close to two weeks (TWO WEEKS!) and with a few more days of settling back into life, it won’t be until next week’s adventures in Mexican cooking when I start to see if still know how.
Until then, I’ll continue what I started last week with Pad Thai by offering more of HF’s taste of Thailand. Today, fried cashew nut with chicken.
I will say that helping HF prep and making this food myself, the time suck is really the mise en place (the chopping and setting everything up). However, get that out of the way early in the week and throwing these together night-of makes this a weeknight friendly dinner.
Fried Cashew Nut Chicken
Easy Thai Fried Cashew Nut Chicken is a quick stir-fry dish that can be made in less than thirty minutes, even with a side of rice.
Ingredients
- 1 pound chicken breast, cut into small chunks
- 1 cup cashews
- 1 cup oyster mushrooms
- 8 baby corns, thinly sliced
- ½ large onion, sliced to medium thickness
- 4 TB spring onion, sliced into 1” width
- 1 TB garlic, chopped
- 1 dried chili, thinly sliced
- ½ TB fish sauce
- 2 TB oyster sauce
- 1 tsp brown or palm sugar
- 1 TB vegetable oil
Directions
- Step 1 In a little bowl, add the fish sauce, oyster sauce and sugar. Set aside.
- Step 2 Place the oil in a wok heated to high and stir fry the cashew nuts until brown. Set aside.
- Step 3 In the wok still hot and filled with oil, fry the garlic until golden. Add the chicken and fry until chicken is cooked.
- Step 4 Add the mushroom, onion, corn and chili. Add the liquids.
- Step 5 Add the spring onion and cooked cashew nuts. Stir until well coated and cooked through. Serve with rice.
- Step 6 Adapted from She Simmers.
this is also great with green mango!