The white rice on the side (normal white rice not sticky rice) creates a wonderful contrast even more than the dish by itself has without the rice. Eating with white rice does enhance the flavor.We’ll have to re-do all the pictures because these ones don’t do it justice in my opinion.
Not pictured is the white rice we ate this with.You can choose the level of spiciness by adding as much or as little chili as you like.If you get crispy chicken before stir-frying, you can fry the chicken first.The food will look bouncy, not faded and have a beautiful color to eat. When stir-frying, use medium heat and stir at a high speed and not too long.Pin Wooden spoon serving the Cashew Nut Chicken Stir Fry Stir-fry until fragrant, then add cashew nuts, dry chili and spring onion leaves right before turning off the heat.Ĭan be served immediately. Once those white onions are ready, it should be no more than a minute or so, add the Thai Cashew Chicken Recipe seasonings: oyster sauce, soy sauce, salt, black pepper, sugar and Thai chili paste. Add in the rest of the ingredients Pin Adding in the Thai cashew chicken sauces towards the end. Keep this going together until the white onion slices have become soft. Add the white onionĪfter the chicken has cooked, add the sliced white onion.
Once the garlic is golden brown or has had its flavors brought out a bit, add the chicken into your wok or skillet and let cook over this medium heat with the garlic. Add the chicken Pin Adding the chicken breast onto goldened sliced garlic. Keep this going until you get a proper fragrance out of the garlic. Traditionally on a wok (we always use an iron skillet), start sautéing sliced garlic once you’ve got your cooking coconut oil heated over medium heat. Have all your ingredients together, slice the garlic (chopped or minced garlic are varieties you can try) and the green onion leaf and slice the white onion.
Prepare the ingredients Pin The Thai Cashew Chicken ingredients laid out
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