Thai Cashew Spicy Stir Fried Chicken
From chefmeow 16 years ago
Ingredients
- 4 chicken breasts cut into strips shopping list
- 1 white onion sliced shopping list
- 4 spring onions cut into thirds shopping list
- 8 large leaves Chinese cabbage cut into bite size pieces shopping list
- 1/2 cup dry roasted unsalted cashews shopping list
- 1 cup shitake mushrooms sliced shopping list
- 2 red chilies deseeded and diced shopping list
- 3 cloves garlic shopping list
- 2 teaspoons arrowroot dissolved in 1 tablespoon water and 2 tablespoons soy sauce shopping list
- 1/4 cup white wine shopping list
- Sauce: shopping list
- 3 tablespoons white cooking wine shopping list
- 1 cup chicken broth shopping list
- 2 tablespoons soy sauce shopping list
- 2 tablespoons rice vinegar shopping list
- 1/2 teaspoon dark soy sauce shopping list
- 2 lemon glass stalks minced shopping list
- 2 tablespoons fish sauce shopping list
- 2 tablespoons dark brown sugar shopping list
How to make it
- 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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