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Prep
15 minutes
Total
35 minutes
Serves
US | Metric
Ingredients
-
4 chicken breasts
-
200 ml chicken stock
-
2 tbsps fish sauce
-
2 tbsps dark soy sauce
-
1 tsp chilli sauce
-
1 tbsp hoi sin sauce
-
1 tsp sesame oil
-
4 cloves garlic
-
1 thumb sized piece of ginger
-
1 dsp cornflour mixed with a little cold water
-
1 red pepper
-
1 handful sugar snap peas
-
200 g cashew nuts
-
1 spring onion
Thai Chicken & Cashew Nuts
A wonderful quick and flavourful fakeaway
- Cut your chicken into chunks
- Grate or finely chop your ginger
- Mince or finely chop your garlic
- Place these in a bowl and add your fish sauce, chilli sauce, soy sauce, hoi sin, chicken stock and cornflour mixture, let this marinade for at least an hour in the fridge
- Chop up your pepper
- Finely chop your spring onion
- In a pan or hot wok put your sesame oil and your chicken chunks cook until turning golden then add all your sauce (it may look a little funny at this point but stick with it!) allow this to simmer for around ten mins until the sauce reduces and thickens
- In a frying pan sauté your red pepper and sugar snap peas for a few mins then add your cashew nuts cook for one min the add to your chicken mixture.
- Garnish with your finely sliced spring onion
- I served this with coconut rice.
Discover what else is on CooklyBookly
Thai Chicken & Cashew Nuts
A wonderful quick and flavourful fakeaway
favorite
print
share
Prep
15 minutes
Total
35 minutes
Serves
US | Metric
Ingredients
-
4 chicken breasts
-
200 ml chicken stock
-
2 tbsps fish sauce
-
2 tbsps dark soy sauce
-
1 tsp chilli sauce
-
1 tbsp hoi sin sauce
-
1 tsp sesame oil
-
4 cloves garlic
-
1 thumb sized piece of ginger
-
1 dsp cornflour mixed with a little cold water
-
1 red pepper
-
1 handful sugar snap peas
-
200 g cashew nuts
-
1 spring onion
- Cut your chicken into chunks
- Grate or finely chop your ginger
- Mince or finely chop your garlic
- Place these in a bowl and add your fish sauce, chilli sauce, soy sauce, hoi sin, chicken stock and cornflour mixture, let this marinade for at least an hour in the fridge
- Chop up your pepper
- Finely chop your spring onion
- In a pan or hot wok put your sesame oil and your chicken chunks cook until turning golden then add all your sauce (it may look a little funny at this point but stick with it!) allow this to simmer for around ten mins until the sauce reduces and thickens
- In a frying pan sauté your red pepper and sugar snap peas for a few mins then add your cashew nuts cook for one min the add to your chicken mixture.
- Garnish with your finely sliced spring onion
- I served this with coconut rice.
Discover what else is on CooklyBookly