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Thai Cashew Spicy Stir Fried Chicken Recipe

  • 4servings
  • 2minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Copper, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 chicken breasts cut into strips

  2. 1 white onion sliced

  3. 4 spring onions cut into thirds

  4. 8 large leaves Chinese cabbage cut into bite size pieces

  5. 1/2 cup dry roasted unsalted cashews

  6. 1 cup shitake mushrooms sliced

  7. 2 red chilies deseeded and diced

  8. 3 cloves garlic

  9. 2 teaspoons arrowroot dissolved in

  10. 1 tablespoon water and 1/4 cup white wine

  11. Sauce:

  12. 3 tablespoons white cooking wine

  13. 1 cup chicken broth

  14. 2 tablespoons soy sauce

  15. 2 tablespoons rice vinegar

  16. 1/2 teaspoon dark soy sauce

  17. 2 lemon glass stalks minced

  18. 2 tablespoons fish sauce

  19. 2 tablespoons dark brown sugar

Instructions Jump to Ingredients ↑

  1. Place arrowroot in a medium size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.

  2. Process sliced lemongrass food processor until fine. Combine all sauce ingredients in large bowl stirring well then set aside. In a large wok fry onion, garlic and chilies in oil over medium high heat for 2 minutes. Add chicken with the soy sauce marinade and mushrooms. Continue stir frying for 5 minutes. Add wine 1 tablespoon at a time. Add remaining vegetables and continue frying for 1 minute. Add sauce and cashews then add arrowroot mixture and continue stirring 2 more minutes. Serve over rice or noodles.

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