Chicken Cashew Nut

After pad thai, one of my favorite thai dishes. Here's my home version.

Dice finely:

2 Cloves Garlic

Chop:

Bell Pepper
1/3 Onion
2 Stalks Celery
1 Carrot (peeled)
2 Stalks Bok Choy, or one Baby Bok Choy
1 Handful Sugar or Snap Peas in the Pod
Broccoli, flowerets and the center of the stalk
Chicken Parts (2-3 Thighs or 1 Whole Breast)

Mix:

2 Tsp. Soy Sauce
1 Tbsp Fish Sauce
1/2 Lime
1 Tbsp sugar or other sweetener

Heat 1/4 Cup Oil in a wok. Add several Thai Hot Chile Peppers. Remove. Saute Garlic and Onion. Add the chicken and the sauce. When the chicken is mostly cooked, add the rest of the vegetables. When they are cooked, add a handful of Cashews. Roasted is best, but it doesn't really matter a lot. Strew with Fresh Cilantro Leaves. Add the peppers back in. Serve over rice.

You can use almost any vegetables. This version has broccoli, carrots, onion, bell pepper, mushrooms and fresh cilantro mixed in when serving. The chicken thigh and mushrooms were pre-cooked and added after the fresh vegetables had sauteed for a bit. It looks like I forgot the nuts.

This version has broccoli, carrots, onion, bell pepper, mushrooms, pea pods. But I forgot the cilantro -- remembered the cashew nuts though!.

Created January 26, 2002
Updated 10 October 2013