In Chiang Mai, one of the main things to do is a cooking course. There are many to choose from, and apparently they are all very good. During my cooking class (I did the BaanThai cooking class in Chiang Mai -> check for photo diary), I chose a variety of dishes to cook and eat. One of them? Chicken Cashew Nut with Rice.
This dish is extremely tasty and very easy to make. It’s absolutely delish and it’s still one of my all time favourite Thai dishes. This is my own take on the recipe I got from Baanthai.
Like Thai food? Also try this Tom Kha Gai recipe.
Ingrediënts Chicken Cashew stir fry (for 2 people*)
- 1 large chicken breast, cut into cubes
- 100gr. cashew nuts
- A small handfull of jelly mushroom, sliced (if you use the dried ones, make sure to soak them in water first).
- 1 large onion, chopped
- 2 spring onion, cut into little 0,5cm pieces (add the white pieces to the chopped large onion. leave the green parts separate)
- 2 or 3 cloves of garlic, finely chopped or through a press.
- Chili pepper to taste, if you want to spice things up. Very finely chopped.
- 1 tbsp of soy sauce
- 4 tbsp of oyster sauce
- 1 tsp sugar
- A little bit of water
This is how you make Chicken Cashew Rice
- Cook the rice following the instructions on the package.
- Put oil in a wok and stir-fry the cashew nuts until golden brown. Remove the cashew from the wok, but leave the oil in.
- Fry the chicken until cooked. Then add the garlic and stir well.
- Add the jelly mushroom, the chopped large onion (+ white parts of the spring onion), and the chili pepper. Stir and fry for a minute or two.
- Add the oyster sauce, soy sauce, sugar and a bit of water to make it more liquid. Also add the cashew nut and half of the green parts of the spring onion. Stir well until cooked.
- Done! Serve the chicken cashew stir-fry with rice, and top off with the leftover green spring onion.
Tip: You can add extra veggies in step 4 if you like. For example chopped bell pepper, baby corn or cabbage.
* Confession: I didn’t share this dish with the bf. I ate over half the dish myself before he was even home from work. The last bit I ate for lunch the next day. So if you like this recipe as much as I do, make sure to make a bit extra.