Thai Cashew Chicken (Print Version)
# Ingredients:
01 -
2 tablespoons of olive oil.
02 -
1/2 teaspoon of ground ginger.
03 -
6 tablespoons of soy sauce.
04 -
10 cl water.
05 -
1 teaspoon cornstarch.
06 -
2 tablespoons of honey.
07 -
1 garlic clove.
08 -
1 onion.
09 -
2 medium-sized carrots.
10 -
150 g of cashews.
11 -
600 g of chicken breast fillets.
# Instructions:
01 -
Chop up the chicken into bite-sized cubes. Use a mandoline to thinly slice the carrots. Slice the onion into strips and mince the garlic.
02 -
Pop the carrots into your steamer and let them soften for around 10-15 minutes. Set them aside.
03 -
Sauté the chicken pieces along with the cashews in olive oil until browned. Stir in the soy sauce and honey mix, then caramelize everything for about 8 minutes.
04 -
Cook the onion, garlic, and ginger for about a minute. Toss in the carrots along with soy sauce and let simmer for 15 minutes.
05 -
Combine the chicken mix with the vegetables. Pour in the cornstarch dissolved in water, stir well, and cook for another 5 minutes.
# Notes:
01 -
Steaming the carrots ahead makes sure they cook evenly.
02 -
Cornstarch naturally thickens the sauce at the end.