Thai Style Chicken And Cashew Nut Stir Fry

Serves : 4 Preparation 15 mins Cooking 7 mins Total 22

Nutrition facts: 465.00 calories 36.90g protein 23.90g carbs 15.30g sugars 25.50g fat 5.20g 2.50g fibre 1365.00mg sodium

Ingredients: 4 Chicken breast 6 tbsp Groundnut oil 1 Egg white 1 tbsp Cornflour 1 pinch Salt 1, sliced Onion 1 clove, finely chopped Garlic 1cm fresh root, freshly grated Ginger 1, deseeded and sliced Green pepper 5 tbsp Chicken stock 2 tbsp Brown sugar 2 large, sliced 1cm slices on the angle Spring onion 4 tbsp, toasted Cashew nut 2 tbsp Low sodium light soy sauce 2 tbsp Fish sauce [nam pla] ½ tsp Dark soy sauce 10 Thai basil leaves This is a tasty 'fusian' style stir-fry that I love. In this recipe I use fish sauce to give this dish an intense rich salty flavour and Thai basil leaves for fragrance and punch.

Thai Style Chicken And Cashew Nut Stir Fry

Serves : 4
Preparation time 15 Minutes
Cooking time 7 Minutes

per serving

Cals

465.00

Protein (g)

36.90

Carbs (g)

23.90

Sugars (g)

15.30

Fat (g)

25.50

Sat Fat (g)

5.20

Fibre (g)

2.50

Sodium (mg)

1365.00

chicken

Source from

Ching He Huang Web Site

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About the recipe

main courses

This is a tasty 'fusian' style stir-fry that I love. In this recipe I use fish sauce to give this dish an intense rich salty flavour and Thai basil leaves for fragrance and punch.

Ingredients

Chicken breast - 4
Groundnut oil - 6 tbsp
Egg white - 1
Cornflour - 1 tbsp
Salt - 1 pinch
Onion - 1, sliced
Garlic - 1 clove, finely chopped
Ginger - 1cm fresh root, freshly grated
Green pepper - 1, deseeded and sliced
Chicken stock - 5 tbsp
Brown sugar - 2 tbsp
Spring onion - 2 large, sliced 1cm slices on the angle
Cashew nut - 4 tbsp, toasted
Low sodium light soy sauce - 2 tbsp
Fish sauce [nam pla] - 2 tbsp
Dark soy sauce - ½ tsp
Thai basil leaves - 10

Steps

Break up the egg white with a fork in a large mixing bowl and stir in the corn flour along with a pinch of salt. Cut the chicken breasts into thin strips and mix with the corn flour mixture.
Heat a wok over high heat and add 5 tablespoons of groundnut oil in a wok and wok fry the chicken until golden brown - about 3-4 minutes Remove from the pan and drain on absorbent paper.
Reheat the wok, add 1 tablespoon of the remaining groundnut oil over a high heat. Toss in the onion, garlic and ginger, and stir-fry for a few seconds.
Add the sliced peppers and spring onions and stir-fry for a minute before adding with chicken stock and sprinkle over the sugar. Add the chicken back in and toss in the cashew nuts. Season with the fish sauce and both the light and dark soy sauces. Warm through and add the Thai Basil leaves, tossing together well just before serving. Serve with Jasmine rice.

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Ingredients

Chicken breast - 4
Groundnut oil - 6 tbsp
Egg white - 1
Cornflour - 1 tbsp
Salt - 1 pinch
Onion - 1, sliced
Garlic - 1 clove, finely chopped
Ginger - 1cm fresh root, freshly grated
Green pepper - 1, deseeded and sliced
Chicken stock - 5 tbsp
Brown sugar - 2 tbsp
Spring onion - 2 large, sliced 1cm slices on the angle
Cashew nut - 4 tbsp, toasted
Low sodium light soy sauce - 2 tbsp
Fish sauce [nam pla] - 2 tbsp
Dark soy sauce - ½ tsp
Thai basil leaves - 10

Thai Style Chicken And Cashew Nut Stir Fry

Thai Style Chicken And Cashew Nut Stir Fry

per serving

Source from

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About the recipe

Ingredients

Steps

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