Thai Cashew Chicken

Ingredients (Serves 3 – 4)

1. Chicken thighs – 400 gm, cut into bite-sized pieces

2. Salt and pepper – 1 pinch

Corn starch – 2.5 – 3 tbsp

Soy sauce – 1 tsp

Oil – 1 tsp

2. Oil – To shallow / deep fry

3. Dried red chilies – 4 – 5, broken (adjust according to spice tolerance)

Whole cashew nuts – 1/3 cup

4. Garlic – 2 tsp, minced

Ginger – 1/2 tsp, minced

Onion – 1/2 cup, cubed

Green bell pepper – 1/3 cup, cubed

Red bell pepper – 1/3 cup, cubed

Mushroom – 1/3 cup, quartered (optional)

5. Soy sauce (light) – 2 tsp

Soy sauce (dark) – 2 tsp

Fish sauce – 1/2 – 3/4 tsp (You can avoid adding it if you want)

Oyster sauce – 2 tbsp

Thai roasted chili paste or sambal oelek – 1 tsp

Sugar – 1/2 tsp

Chicken stock / vegetable stock / water – 2 – 3 tbsp

Corn starch – 1/2 tsp

Chinese black vinegar / white rice vinegar- 1 tsp

6. Spring onion – 3 tbsp, cut into 1 inch pieces

Method

1. Combine chicken thighs with all the ingredients numbered 2. Combine all the sauces numbered 5 in a small bowl.
   
2. Heat oil in a pan. Shallow / deep fry the chicken thighs for about 6 – 8 minutes on both sides till light golden and cooked through. Drain on to a paper towel.
3. Remove all but 1.5 tbsp oil from the pan. Add cashews and fry till golden. Remove to a bowl. Next add dried red chilies and fry till browned.
   
4. Now add garlic, onion, bell pepper cubes and mushroom. Stir-fry for 2 – 3 minutes. Add fried chicken , sauces and mix well. Cook for a minute or two over high heat. Add fried cashews, spring onion and toss well. Serve with fried rice / noodles.