This is my favourite comfort recipe to make at the end of a busy day. Quick and easy cashew chicken served with fragrant rice.
This is not only very easy recipe, but also absolutely delicious to eat. Based on an authentic Thai cashew chicken recipe, I’ve made a few tweaks to make it little bit easier to make at the end of a busy day.
If you make everything fresh, you can freeze a portion for later. This recipe serves two people, so if you are a family double up the recipe to make sure there is enough for everyone.
I serve this cashew chicken with jasmin or brown rice, depending on what I have in a cupboard. Or you can also have with a slice of homemade bread, it’s delicious either way!
Hope you enjoy making this one!
Magdalena
Quick cashew chicken recipe
Super quick and delicious authentic cashew chicken recipe
Servings: 2 people
Ingredients
- 2 boneless chicken breasts meat, cut in to smaller pieces
- 1/2 tbsp olive oil
- 1/2 tbsp soy sauce
- 1/2 tbsp cornstarch
- 1/2 tbsp vinegar
- 1 green pepper sliced
- 1/4 onion (or couple of small spring onions)
- 1/4 tsp garlic paste (or thinly chopped garlic)
- 1/4 cup cashew nuts
Sauce
- 1/2 cup water
- 1 tbsp sugar
- 1 1/2 tbsp soy sauce
- pinch salt
- 1 tbsp vinegar
- 1/2 tbsp cornstarch
Instructions
- Season the chopped up chicken with salt and pepper.
- In a large sauce pan heat (on a medium heat) oil with soy sauce and vinegar and mix in the cornstarch.
- Add the chicken and brown all over for 5-8 minutes or until cooked through.
- Remove the chicken from the sauce pan and set aside
- In the same saucepan mix all the sauce ingredients and add the peppers, onion and garlic. Cook on medium heat for about 10 minutes or until the peppers are cooked through.
- Stir in the chicken and cook for another 3-5 minutes.
- Serve with rice and the cashew nuts on top.
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