Sticky Thai Chicken and Cashew (serves 4)

Name: Sticky Thai Chicken and Cashew (serves 4)
Cuisine: Thai, Asian
Ingredients: 400g chicken thighs diced; 1 heaped tbsp. cornflour; 2 tbsp. oyster sauce; 2 tbsp. Thai fish sauce; 1 tbsp. dark soy sauce; 1 tsp. garlic paste; 12 tbsp. sugar; 1 red pepper diced; 1 red onion diced; 5 spring onions; 3 fresh Thai chilies chopped; 5 dried red chillies; 80g cashew nuts toasted

3 steps

Part 17 in my Fakeaway Series, this was requested and it’s now my new favourite dish! Thankyou. Sticky Thai Chicken and Cashew (serves 4) 400g chicken thighs diced 1 heaped tbsp. cornflour 2 tbsp. oyster sauce 2 tbsp. Thai fish sauce 1 tbsp. dark soy sauce 1 tsp. garlic paste 12 tbsp. sugar 1 red pepper diced 1 red onion diced 5 spring onions 3 fresh Thai chilies chopped 5 dried red chillies 80g cashew nuts toasted Method: 1: Dredge the chicken through the cornflower, then pat off any excess. Fry in oil set at 180° for four minutes or until the internal temperature reaches at least 75C. Remove from the pan and leave the drain on some kitchen paper. I like to do this in two batches as not to overcrowd the pan. 2: Heat a pan along with some oil, then stir fry the vegetables, chilies, Chicken and cashew nuts. Pour in the sauce which has been mix in a bowl, then stir fry for another minute until the ingredients are coated. Finally toss in the green part of the spring onion, then serve. . . . . .

Updated at: Fri, 26 Jan 2024 22:06:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1775.5 kcal (89%)

Total Fat78.4 g (112%)

Carbs223 g (86%)

Sugars166.3 g (185%)

Protein61.2 g (122%)

Sodium5731.6 mg (287%)

Fiber17 g (61%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

400gchicken thighs

diced

1 heaped tbspcornflour

2 Tbspoyster sauce

2 Tbspthai fish sauce

1 Tbspdark soy sauce

1 tspgarlic paste

12 Tbspsugar

80gcashew nuts

Instructions

Step 1

1 Dredge the chicken through the cornflower, then pat off any excess. Fry in oil set at 180° for four minutes or until the internal temperature reaches at least 75C.

Step 2

Remove from the pan and leave the drain on some kitchen paper. I like to do this in two batches as not to overcrowd the pan.

Step 3

2 Heat a pan along with some oil, then stir fry the vegetables, chilies, Chicken and cashew nuts. Pour in the sauce which has been mix in a bowl, then stir fry for another minute until the are coated. Finally toss in the green part of the spring onion, then serve.

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