泰式腰果雞Thai Cashew Chicken

Prep 15 min·Cook 15 min

1. 1You're here
   Step 1.

   Cut the chicken into bite-sized pieces and toss in the cornflour. Mix the sauce ingredients. Cut the vegetables.

   400 g Boneless skinless chicken thighs, in bite-sized pieces2 tbsp Cornflour1 tbsp Thai chilli jam (nam prik pao)2 tbsp Oyster sauce1 tbsp Light soy sauce1 tsp Dark soy sauce1 tsp Sugar3 tbsp Water1 Onion, in wedges1 Pepper (any colour), in squares3 stalks Spring onions, in 4 cm lengths

   Knife work
2. 2
   Step 2.

   Toast the cashews in a dry wok over medium heat for 3–4 minutes until golden. Tip out.

   80 g Cashew nuts

   4 min
3. 3
   Step 3.

   Heat 3 tbsp oil and fry the dried chillies for 20 seconds until they darken slightly; lift out before they burn.

   4 tbsp Cooking oil6 Large dried red chillies, in 2 cm pieces, seeds shaken out

   Pan-fry
4. 4
   Step 4.

   Fry the chicken in the same oil in one layer for 5–6 minutes, turning, until golden and cooked through. Tip out.

   400 g Boneless skinless chicken thighs, in bite-sized pieces4 tbsp Cooking oil

   6 minPan-fry
5. 5
   Step 5.

   Add the remaining oil and stir-fry the garlic, onion and pepper over high heat for 2 minutes.

   4 tbsp Cooking oil3 cloves Garlic, chopped1 Onion, in wedges1 Pepper (any colour), in squares

   2 minStir-fry
6. 6
   Step 6.

   Return the chicken, add the sauce and toss until glossy. Add the cashews, chillies and spring onions and toss for 30 seconds more.

   400 g Boneless skinless chicken thighs, in bite-sized pieces1 tbsp Thai chilli jam (nam prik pao)2 tbsp Oyster sauce1 tbsp Light soy sauce1 tsp Dark soy sauce1 tsp Sugar3 tbsp Water80 g Cashew nuts6 Large dried red chillies, in 2 cm pieces, seeds shaken out3 stalks Spring onions, in 4 cm lengths

   Stir-fry