Cashew chicken

Now you know my passion for Thai food, choosing between all Asian cuisines I always end up with choosing the Thai even though I look at all unsure a little when the Japanese options, instill in raw fish is my other passion about food!

Last week the Affe, in withdrawal from the East, along with a friend, you are immersed in the festive colors, sounds and scents of the Orient, on our doorstep, at the Fiera di Bologna …. and guess what food have satisfied their palate for lunch?? Well, obviously with Thai!! We found our favorite treats the KANOM KROK (coconut milk-based sweets crispy outside and soft inside) we filled up! Of course, there wasn’t much else, Bollywood shows tea ceremonies, all kinds of spices, tea for everyone and so much more, but back to us, in the wake of this tour “in Asia” today I give you my version of cashew chicken, because after trying the original version I found that for my taste a couple of vegetables in addition there are fine , making it a unique dish and complete! …. and I also add gluten free!

Cashew chicken

Thai style cashew chicken

preparation time: 15 ‘  difficulty: easy   cooking time: 15 ‘

Ingredients (for 1 person)

ingredients ready for cashew chicken

50 grams of chicken breast/thigh, cut into small pieces [alternativa vegetariana: Tofu]
1/2 clove garlic
1 onion, cut in chunks
1 carrot cut into rounds or julienne or coarse
1 or 2 Oyster Mushrooms (also called sfinadrine)
2 florets of turnip (in the original version they put baby corn I prefer various vegetables)
2 tablespoons cashews Toutai (Alternatively is also great with almonds)
1 tbsp sunflower oil
1 cm of ginger

For seasoning:
1 teaspoon of raw cane sugarCashew chicken sauce
1 teaspoon fish sauce [vegetariana alternativa: salsa di soia]
1 teaspoon soy sauce
1 tablespoon of oyster sauce [alternativa vegetariana: salsa di funghi]
pepper or chili powder (optional)

To accompany white rice used simply boiled, in thai jasmine or the sticky is used, but you can also use a great rice of our parties, I adore the vialone nano mantovano area!


First put the kettle on to boil the rice.

Preheat the oven to 150° and potatelo will serve you fresh cashews, toasted just about 5-8 minutes in the oven, but keep an eye out or they will toast too!

While the oven is on and the water does not boil, prepare the other ingredients, chop the carrots, onion, Broccoli Rabe, mushrooms or any other vegetables you want to add and place them in a small bowl, then cut the chicken (Alternatively you can also use the Turkey Breast) into small pieces.

When the water boils, add salt and add the rice (a coffee cup per person) take it after cooking while you finish preparing the rest of the dish.

Put the oil in a wok, garlic and grated ginger and fry together, then add chicken and bring it to cooking.Add the cashew chicken sauce

Now prepare the dressing by combining in a little bowl with sugar, soy sauce, fish sauce, oyster sauce, pepper or chili.

Add the vegetables to the Wok and toss a few minutes, then add the dressing and cook a few more minutes, for the last place the cashews, jump on everything and you’re done your cashew chicken is ready!

Cashew chicken

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