Saucy, sticky, crispy, sweet and savoury cashew chicken! Historically a Chinese and Thai dish and when served with rice from your rice cooker, this recipe is better than a takeaway and is authentic like in Asia.
AuthorHungry PandaCategoryMeatDifficultyBeginnerMeasure the 2 cups of rice into your rice cooker bowl and fill with water to the level 2 long grain level line. Press ’LONG GRAIN’ or ’WHITE’ and press ’START’.
Stir fry garlic, chilli and onions in a pan/wok until the flavours start to release and then add the chicken. Keep oil to a minimum and add spoonfuls of chicken stock to stop any sticking.
Once the chicken is sealed add the vegetables and cashew nuts then stir fry until cooked. Keep adding chicken stock in small quantities.
Season the sauce with a generous splash of soy sauce, a dash of black pepper and salt to season. Add sugar (to taste) and the Thai sweet chilli sauce.
Thicken with cornflour mixed with water and stir through spring onions.
Leave to simmer for 10-15 minutes to develop the flavours. Serve with your jasmine rice.
Ingredients
Directions
Measure the 2 cups of rice into your rice cooker bowl and fill with water to the level 2 long grain level line. Press ’LONG GRAIN’ or ’WHITE’ and press ’START’.
Stir fry garlic, chilli and onions in a pan/wok until the flavours start to release and then add the chicken. Keep oil to a minimum and add spoonfuls of chicken stock to stop any sticking.
Once the chicken is sealed add the vegetables and cashew nuts then stir fry until cooked. Keep adding chicken stock in small quantities.
Season the sauce with a generous splash of soy sauce, a dash of black pepper and salt to season. Add sugar (to taste) and the Thai sweet chilli sauce.
Thicken with cornflour mixed with water and stir through spring onions.
Leave to simmer for 10-15 minutes to develop the flavours. Serve with your jasmine rice.
Notes
If you prefer a vegetarian version substitute chicken stock for vegetable stock and replace the chicken pieces with tofu pieces.