Thai Cashew Chicken

From our 2017 trip to Thailand and the cooking class we took at the Thai Cooking Academy in Bangkok.  All recipes are here.

Ingredients

Per individual serving

• 50 g  Chicken, sliced

• 1 Tbs.  Cashews, fried

• 1-2 cloves.  Garlic, chopped

• 3-4  Dried red spur chilies, sliced in 1” lengths, fried

• 3-5  Mushrooms, quartered

• 1  Baby corn, sliced

• ¼  Onion, large, cubed

• ¼   Bell peepers

• 1 stalk  Spring onion, cut in 1cm lengths

Seasonings

• 1 tsp.  Soy sauce

• 1  tsp.  Sugar

• 1  Tbs.  Oyster sauce

• 2  Tbs.  Vegetable oil

• 1  Tbs.  Chili paste

• 1/3 cup  Chicken stock

Process

• 1. Add the vegetable oil in a wok with garlic , fry until fragrant the add chicken and half chicken stock stir until done.

  2. And then add baby corn, mushrooms, onion and chicken stock , continue stir, and add all seasoning sauce and stir regularly.

  3. Add spring onion , dried spur chilies and cashew nuts , stir quickly .

  4. Remove from heat and serve with rice.