Thai-Styled Cashew Chicken

Serves: 2 | Preparation Time: 20 mins

Ingredients:

• 1 cup + 1 tbsp Knife Groundnut Oil
• 250 gm Chicken leg (skinless and boneless), sliced
• ¼ cup Potato starch
• 50 gm Cashew nuts
• 2 gm Dried red chilli, cut 1cm long
• 10 gm Garlic, minced
• 10 gm Garlic, minced
• 70 gm White onion, diced
• 10 gm Long fresh red or green chillies, deseed and cut diagonally
• 20 gm Spring onion, cut 1 inch long

Seasoning Sauce:

• ½ tbsp Knife Light Soy Sauce
• 1 tsp Dark soy sauce
• 2 tbsp Water
• 1 tsp White sugar
• ¼ tsp Ground white pepper

Method:

1. Coat the chicken with potato starch, set aside. In a wok, heat 1 cup of Knife Groundnut Oil over medium heat.

2. Fry the chicken till light golden in colour. Remove, drain and set aside. Next, fry cashew nuts and dried chillies separately, and then transfer to a kitchen towel to remove the excess oil.

3. In a clean frying pan, pour 1 tbsp of Knife Groundnut Oil over medium-high heat and fry garlic for a minute. Next, add onions and fry till semi-soft. Add the fried chicken, chillies and cashew nuts and toss briefly. Add all the seasoning ingredients, mix well and continue to cook until the dish turns dry.

4. Turn off the fire and add spring onions and fresh chillies, give a gentle toss to mix. Serve warm.

Recipe is courtesy of Allspice Institute.

Any unauthorised copying, distribution and production is strictly prohibited.