If you're a fan of Thai food, like I am, then this dish is definitely for you. It's easy to prepare at home, and it will surely delight any foodie.
When we talk about poultry, chicken is the first thing that comes to mind. Chicken dishes have rightfully earned a special place in our hearts. The recipes are versatile, undeniably delicious, and often simple—because, let’s be honest, you’d have to try really hard to mess up cooking chicken!
It’s perfect for both a casual weeknight dinner and a festive meal with family and friends. And this Thai-style cashew chicken, a recipe from the chef of Shushi 360, might just become a staple in your kitchen too—what do you think?
Ingredients
Method
- Cut the chicken fillet into strips and coat it in rice starch.
- Remove the seeds and stems from the cayenne pepper and slice it into rings, cut the shallots into wedges.
- Clean the mushrooms and cut them into quarters.
- Trim 7–10 cm from the root end of the green onion.
- Stir-fry the cayenne pepper for 30 seconds, then add the finely chopped garlic and stir-fry for another 30 seconds.
- Add the chicken and stir-fry for 5 minutes, stirring occasionally.
- Add the shallots, mushrooms, and cashews.
- Pour in the soy sauce and 50 ml of water, then add the oyster sauce, cane sugar, and green onion.
- Reduce the heat and simmer, stirring occasionally, for 3–5 minutes.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.