Thai Chicken Cashew Nut - Cooking with Detlev

Yummy yummy - one of my favorite Thai dish

After traveling several times in Asia, you will find your style of food.

Then the journey for that style of food and the taste from your memories starts.

I love the semi spicy stuff quite a lot


Today we do Thai food at home

One of my fav dish is the Chicken Cashew one. I try this at each country in south east asia even it this has some influence from other countries.

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Here we go with some of the already cutted ingredients.




I do it may way - cutting

To cut the parts into the right size is sometimes a big issue. I prefer just my style of not to big and not to small.

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Onions

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Dried Chilli Pepper

From my last trip to Thailand I go some nice and spicy ones
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Cashew nuts

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Special stuff

Dark Soja and light Soja sauce and some fish or squid sauce
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How to cook the dish

Ingredients

I found this recipe at eatingthaifood.com and modified it a bit to my use.

For the chicken

We use for 4 persons just the double amount.

  • 200 grams chicken breast, cut into bite sized pieces
  • 1 tablespoon cassava flour or all-purpose flour
  • ⅓ cup natural taste cooking oil (I used sunflower oil for frying)

For the vegetable ingredients

  • 1 tablespoon garlic, crushed (I used about 4 cloves)
  • ½ cup yellow onions, sliced into wedges (I used 1 small onion)
  • ⅓ cup dry Thai birds eye red chilies, deep fried
  • ½ cup raw cashew nuts
  • ⅓ cup fresh long red chili peppers, thinly julienned
  • ⅓ cup fresh banana chili peppers, cut in thin strips
  • ⅓ cup spring onions, cut 2.5 cm pieces
  • ⅓ cup mushrooms, cut 2.5 cm pieces

For the seasoning sauce:

  • 1 tbsp. light soy sauce
  • ½ tbsp. dark soy sauce (I used sweet dark soy sauce)
  • ½ tbsp. oyster sauce
  • ¼ tsp. ground white pepper
  • pinch of salt
  • pinch of sugar
  • 3 tbsp. stock or water

Instructions

  1. First mix up all the seasoning sauce ingredients in a small bowl and set aside.

  2. Add about ⅓ cup of oil to a wok or frying pan, and wait until it heats up.

  3. Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain, and set aside.

  4. In the same oil, fry the Thai dry chilies for about 1 minutes until crispy, drain, and set aside.

  5. Dice the chicken, and mix with flour, to evenly coat it. Then again, fry in the oil for about 5 minutes until golden and crispy. Drain and set aside on a plate.

  6. Make sure you have all your garlic, onions, and fresh chilies, cut and ready.

  7. Add ½ tbsp. of oil to a wok or frying pan on medium high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. Then add the red and green chilies and stir fry for a minute or so. You can sprinkle a few drips of water in the wok if it gets dry.

  8. Add the seasoning sauce mixture, and stir fry until the sauce thickens and become sticky.

  9. Add the chicken, cashew nuts, and dry chilies, and stir fry until everything is coated in the sticky sauce. You can add a few sprinkles of water if it gets too dry.

  10. Last step is to add the green onions, stir fry for only a few seconds, then turn off the heat.

  11. Serve with hot steamed rice.


Cooking

As you know me, it can be dangerous to the cook do dehydrate while doing his job, so I add that little glass of nice BEER to my job.

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If you follow the plan, it will work fine. Don't use to much heat, because it will stick to much.


The result looks good

... and it was spicy and soo damn tasty

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Guess what! This taste very well to a good BEER. ;-)



Have a great day everybody

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enjoy #BeerSaturday
stay with positive vibes
and stay healthy!






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