Thai Cashew Chicken is one of many stir fry recipes that came to Thailand via the Chinese. Very popular in Thai restaurants, this famous chicken stir fry recipe is made with lean chicken breast.
First, we marinade the slices of chicken breast:
To start slice your chicken very thin. Add to it, palm sugar, Soy sauce and a pinch of salt. Mix together to coat the chicken and set in the refrigerator for 40 minutes.
To make your sauce in a bowl add Oyster sauce, Soy sauce, Fish Sauce, palm sugar, Tamarind Paste, rice vinegar, Chilli paste with Soya bean oil and water or chicken soup stock, mix all together very well.
Fry up your Cashew nuts and slice dried chillies. Fry the nuts to a light golden brown and fry the chillies for no more than 1 minute. If you over do them they will be very bitter.
Now lets coat with the all purpose four and cook the chicken. Fry till golden brown and cooked through. Remember to slice your chicken very thin. To help in slicing it is good to leave it almost frozen. This way you can hold it and still get a nice thin slice about 1/8th of an inch.
In a hot wok with about 2 table spoons of vegetable oil fry the chopped garlic, onion and bell peppers. Only cook less than an minute and add the rest of the ingredients except the chopped green onion. Stir all to gether very well and then add the green onion cooking only about 5 seconds longer.
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|Serving Size: 1 Serving (655g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 23 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 68.4mg||21 %|
|Sodium 2456.9mg||85 %|
|Potassium 2423.9mg||64 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 40.1g|
|Protein 39.4g||56 %|
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Calories per serving: 354
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