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This authentic Thai cashew chicken recipe brings vibrant Bangkok flavors right to your table. Developed after extensive travel through Thailand, this dish combines tender chicken with crunchy cashews in a perfectly balanced sauce. The result is a restaurant-quality meal that captures the essence of Thai street food.
Chef's Notes
The magic of this dish lies in its harmonious blend of sweet, savory and nutty flavors. A touch of honey balances the umami-rich soy sauce, while toasted cashews provide delightful crunch and richness. This comforting meal transforms ordinary ingredients into an extraordinary Thai culinary experience.
Ingredients
- Protein: 600g boneless chicken breast, cut into cubes
- Fresh Produce:
- 2 medium carrots
- 1 large white onion
- 1 clove garlic
- Sauce Components:
- 6 tablespoons soy sauce
- Fresh grated ginger
- 2 tablespoons honey
- Nuts: 150g raw cashews
- Thickener: 1 tablespoon cornstarch
- Oil: Quality olive oil for cooking
Preparation Method
- Initial Preparation
- Cut chicken into uniform bite-sized pieces. Julienne carrots and steam briefly to soften.
- Base Flavors
- Toast cashews and chicken in a large wok until golden brown, releasing their natural oils and aromas.
- Sauce Development
- Combine soy sauce and honey, adding to the chicken to create a rich caramelized coating.
- Vegetable Integration
- Incorporate aromatics and vegetables, allowing them to absorb the fragrant sauce.
- Finishing
- Thicken the sauce with cornstarch slurry until it reaches a silky consistency that clings to the ingredients.
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Serving Suggestions
Present on a classic white ceramic platter alongside steamed jasmine rice. Garnish with fresh cilantro leaves and lime wedges to enhance the authentic Thai presentation. The aromatic combination creates an inviting dining experience reminiscent of traditional Thai cuisine.
Frequently Asked Questions
- → Can turkey be used instead of chicken?
- Yes, turkey works great as a substitute. Since the pieces are similar size, cooking time stays the same.
- → What’s the best way to cook carrots?
- Steam them briefly first. This softens them while keeping a nice texture.
- → What if the sauce ends up watery?
- Stir some cornstarch with water, and mix it into the sauce. Make sure it’s smoothly dissolved to avoid lumps.
- → Can I make this meal ahead of time?
- You can prep all the ingredients, but leave the cooking for the last minute so the cashews stay crunchy.
- → What sides pair well with this meal?
- This dish goes well with rice, ramen, or any type of noodles, depending on your preference.