Recipe

Thai Cashew Spicy Stir Fried Chicken Recipe

	Chefmeow / All my dishes 1 year ago This is one of my favorite chicken recipes. It is spicy, creamy, saucy and so full of wonderful herby delightful flavors. I make this at least once a month when we have friends over and serve it over rice. I never have any leftovers. Yummy. Prep:1m Cook:2m Servings:4	Chefmeow
	thai stir fry chicken cashews onions peppers soy mushrooms medium colorful incredible comforting tasty

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Ingredients

4 chicken breasts cut into strips

1 white onion sliced

4 spring onions cut into thirds

8 large leaves Chinese cabbage cut into bite size pieces

1/2 cup dry roasted unsalted cashews

1 cup shitake mushrooms sliced

2 red chilies deseeded and diced

3 cloves garlic

2 teaspoons arrowroot dissolved in 1 tablespoon water and 2 tablespoons soy sauce

1/4 cup white wine

Sauce:

3 tablespoons white cooking wine

1 cup chicken broth

2 tablespoons soy sauce

2 tablespoons rice vinegar

1/2 teaspoon dark soy sauce

2 lemon glass stalks minced

2 tablespoons fish sauce

2 tablespoons dark brown sugar

Directions

Place arrowroot in a medium size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.

Process sliced lemongrass food processor until fine. Combine all sauce ingredients in large bowl stirring well then set aside. In a large wok fry onion, garlic and chilies in oil over medium high heat for 2 minutes. Add chicken with the soy sauce marinade and mushrooms. Continue stir frying for 5 minutes. Add wine 1 tablespoon at a time. Add remaining vegetables and continue frying for 1 minute. Add sauce and cashews then add arrowroot mixture and continue stirring 2 more minutes. Serve over rice or noodles.

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Alterations

desertdog1999 2 months, 1 week ago said:
The chicken and the onion need to be cooked until browned on high heat before adding to anything. Also less onion would be nice. The sauce should be thicker and more brown in color.

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