Thai stir-fried chicken with cashew nuts

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There are many versions of this stir-fried chicken with cashew nuts recipe. Mine uses a mix of soy and oyster sauce, as well as nam prik pao – a deliciously addictive thai chilli paste with roasted chillis, shallots, garlic, shrimp paste, dried shrimp and sugar – which adds a spicy, sweet, umami-filled richness.

It’s not an ingredient usually found in supermarkets, but worth seeking out in Asian shops or online. I use the Mae Ploy brand. You can add it to stir-fries, noodle dishes, tom yum soup or just have it on the side with your rice as a condiment.

The key here, as with most stir-fries, is to prepare everything in advance, as the stir-fry itself takes just a few minutes.

I recently made this dish when me and three other Thai food instagrammers* met up in person and had an afternoon cooking and eating. So much fun! We were gifted some Haufson pans and I chose a medium non-stick frying pan – so easy to use! I love the medium size as it’s perfect for cooking for one or two. Will definitely be using it next time I make an omelette!

You can buy the nam prik pao here

See Haufson’s range of pans here

If you’re after some more Thai recipes, check my Thai food friends out:

Thai Food Made Easy

I Love Thai Food

Rachel Redlaw

Thai stir-fried chicken with cashew nuts

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Serves: 2

Nutrition facts: 200 calories 20 grams fat

Ingredients

For the sauce:

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp sugar

For the stir-fry:

50g cashew nuts - raw or ready salted

4 whole dried red chillis

1 garlic clove, crushed

1/2 tbsp nam prik pao (buy it here)

1 large or 2 small chicken breasts, cut into thin slivers

Half an onion, cut into wedges

Half a red pepper, cut into strips

120g veg eg brocolli, green beans, sugar snap peas

2-4 spring onions, depending on size, cut into inch pieces

50-75 ml water

Oil to fry

 

 

 

Instructions

1. First, mix the sauce ingredients in a bowl and set aside.
2. Now, heat a frying pan over a medium heat. If using raw cashews, dry fry until lightly toasted. Remove and set aside.
3. Next add about 1 tbsp of oil to the pan and when hot add the whole dried chillis. Cook for a few seconds, turning, until slightly puffed up and beginning to change colour (don't over do it or they will burn). Remove with a slotted spoon and set aside.
4. Now, add the garlic and nam prik pao and stir-fry for about a minute, making sure not to burn the garlic.
5. Add the chicken and stir-fry until cooked, then add the veg and stir-fry for a couple of minutes until al dente.
6. Add the sauce mixture and 50 mls of water, ensuring that everything is coated. Cook for a minute or two. If it needs more sauce then add the remaining 25mls of water.
7. Finally, add the cashew nuts and serve with rice.