Cashew Chicken

After the small passage on the news of 20h of November 18 on TF1, I give you the recipe in front to fall on it immediately!

This is one of my favorite Thai dishes, cashew chicken. A moist chicken, perfectly spiced, with onions, red peppers, large green chillies and especially crunchy cashew nuts. A real treat especially with glutinous rice! There are many variations of this dish. I’ll give you my favorite one, with a sweet and spicy savory sauce.

Cashew chicken recipe, serves 4:

-8 boneless chicken thighs
-2 red peppers
-1 onion
-2 large green peppers
-6 to 8 small red bird peppers
-150 to 200g of unroasted, unsalted cashew nuts
-2 dried red peppers
-2 cloves of garlic, chopped
-1 dozen Chinese chives
-1 tablespoon of soy sauce
-1 tablespoon of fish sauce
-2 tablespoons of oyster sauce
-1 tablespoon of sugar
-1 tablespoon of garlic and pepper sauce
-1 half tablespoon of double tomato paste
-2 to 3 tablespoons of water
-oil (not olive!)

Start by removing the skin from the upper thighs. It’s simple, just pull it! Remove the little bits of fat that are lying around here and there. Then remove the central bone with a good knife. Also make sure there is no cartilage left!

Then cut the chicken into pieces.

Cut the red peppers into large pieces, taking care to remove the seeds.

Also cut the onion into large pieces.

This is the green chili pepper. You can see that it is big, and the bigger a chili pepper is, the less strong it is. This one almost doesn’t sting… So just slice it up and save the seeds.

Take latex gloves to protect your hands when cutting the bird peppers… Just remove the tail, cut them in half lengthwise and remove the seeds.

Prepare the sauce. Here is the sauce with garlic and chilli, you can find it in any Asian grocery store. It can be replaced by red pepper paste, more concentrated. You will have to use half as much.