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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

  1. Serves : 4
  2. Preparation time 15 Minutes
  3. 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

Source from

Ching He Huang Web Site

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.
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