REZEPT: Thai Cashew Chicken | scharfes gebratenes Hühnerfleisch mit Gemüse | Thailändisch kochen
Thai Cashew Chicken ist ein scharfes Wok/ Pfannengericht. Das thailändische gebratene Hühnerfleisch mit Cashewkernen und Gemüse ist einfach zu kochen und schmeckt sehr lecker. Im Video zeige ich euch mein Rezept dazu mit einer Schritt-für-Schritt-Anleitung.
Zutaten für 3 bis 4 Portionen:
- 400 g Hühnerfleisch (Brust oder Schenkel)
- 70 g Cashewkerne (ungesalzen)
- 4 Knoblauchzehen
- 1 Zwiebel
- 3 Lauchzwiebel
- 1 kleine oder 1/2 große Karotte
- 1/2 Paprika (gelb oder rot)
- 40 g Zuckerschoten
- 5 getrocknete Chilischoten *
Für die Marinade:
- 1/2 TL Salz
- gemahlener weißer Pfeffer
- 1 TL helle Sojasauce *
- 1 EL Speisestärke
Für die Sauce:
- 1,5 EL helle Sojasauce *
- 1 EL dunkle Sojasauce *
- 1 EL Austernsauce *
- 1 EL Fischsauce *
- 2 EL Reisessig *
- 2 EL Honig oder 1 EL Palmzucker *
- 2 TL Chilipaste (Thai Chili Paste *, Sambal Oelek *)
- 80 ml Hühnerbrühe oder Wasser
- 1 gehäufter TL Speisestärke
Sonstiges:
- Reis (z.B. Jasminreis)
- Rapsöl oder Sonnenblumenöl zum Braten
- geröstete Sesamkerne * und Lauchzwiebeln zum Garnieren
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Creamy Cashew Chicken - Easy Chicken Curry - Food Wishes
Learn how to make Creamy Cashew Chicken! This easy to make creamy chicken curry recipe is completely dairy-free (expect for the butter), but that’s not why you should make it. Despite using a cashew-based cream instead of regular heavy cream, this curry is so rich and satisfying, and you might not even care it’s better for you, and possibly the cows. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this great Creamy Cashew Chicken recipe!
You can also find my content on Allrecipes:
Cashew Chicken Recipe- Less Than 20Minutes
Ingredients ????
Chicken fillet 500g
Salt, pepper to taste
Soy Sauce ½tbsp
Cornstarch 2tbsp
Cashew nuts 80g
Vegetable Oil 2tsp
Red+Green Bell pepper 35g
Diced onion 1-med size
Sauce ingredients ????
soy Sauce 1tbsp
dark Soy Sauce ½tbsp
Oyester Sauce 1tbsp
sugar 1tbsp
white vinegar 2tsp
sesame Oil 1tsp
cornstarch 1tbsp
Garnish with spring onions
chicken breast recipe,chicken, chicken recipes for dinner,boneless chicken recipe,tasty chicken recipes,chicken breast dinner,chicken fillet recipe,easy chicken recipes,chicken, easy dinner recipes, Cashew chicken stir fry, stir fry chicken,
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How To Make Sticky Cashew Chicken (Step-by-Step Video)
Crispy chicken smothered in a sticky sweet and savoury sauce with crunchy cashews. I use the 'one bowl method' to coat the chicken (rather than dipping in separate bowls of egg, cornflour and seasoning) and it works brilliantly!
Serve this for Friday night dinner and you won't be disappointed.
It also reheats really well - so you can make ahead too!
Free printable recipe is available on our site:
Ingredients:
Chicken:
6 skinless boneless chicken thighs, chopped into bite size pieces
1 small egg
4 tbsp cornflour
½ tsp paprika
¼ tsp salt
¼ tsp white pepper
Oil for shallow frying about 120ml (½ cup)
For the sauce:
1 tbsp cornflour
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 cloves garlic peeled and minced
3 tbsp hoisin Sauce
2 tbsp light brown sugar
1 tbsp sesame oil
120 ml (½ cup) chicken stock
Also:
140 g (1 cup) cashew nuts
Small bunch spring onions (scallions) chopped on the diagonal
1 tsp sesame seeds
Pinch of chilli flakes
Instructions:
1. Place the chicken in a bowl with the egg and mix together to coat. Drain off any excess egg from the bowl and discard.
2. Add the cornflour, paprika, salt and white pepper to the bowl with the chicken and mix together. You should end up with a sticky coating on your chicken.
3. Heat the oil in a large frying pan or wok, over a medium-high heat, until hot.
4. Add the chicken, and stir fry until golden. This should take about 7-8 minutes. You might need to do this in two batches, depending on the size of your pan.
While the chicken is cooking, make the sauce.
5. Place the cornflour, light and dark soy sauce, garlic and hoisin sauce in a bowl and mix together until the cornflour is absorbed.
6. Add the light brown sugar, sesame oil and chicken stock to the bowl and stir together until combined. Put to one side.
7. When the chicken is cooked through, remove from the pan with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
8. Carefully discard the oil, then pour the sauce into the pan and heat through until bubbling.
Add the chicken into the pan, then add in the cashews and half of the chopped spring onions.
9. Stir together for 2 minutes, to heat through the cashews, then serve with rice. Sprinkle with the remaining spring onions, the sesame seeds and a pinch of chilli flakes.
Notes:
Can I make it ahead?
This recipe does taste best when cooked and served right away, but I've also made it ahead several times and it reheats really well. The chicken will retain some some crunch, but won't be quite a crunchy as if it was freshly cooked.
You can make ahead in two ways:
Method 1 - Make the whole recipe:
Make the cashew chicken, then cool, cover and refrigerate for up to a day.
Reheat in a pan over a medium heat, stirring regularly until the chicken is hot throughout. This should take about 10 minutes.
You may need to add a splash of stock or water to loosen the sauce when reheating.
Method 2 - Prep the sauce and cook the chicken, then assemble and heat:
Make the sauce ahead (no need to heat it) and cover.
Cook the chicken, then cool, cover and refrigerate for up to a day.
When ready to cook, fry the chicken in a tablespoon of oil over a medium heat for 5-6 minutes to heat through.
Turn up the heat to high and pour in the sauce. Stir together and allow to bubble, then add the cashews and spring onions and stir together to coat.
Ingredient swaps
Swap out the chicken for pork (use thin slices of pork tenderloin or fillet)
Add a splash of hot chilli sauce (such as sriracha) for a heat kick
Add veggies, such as green beans, small pieces of broccoli or peppers. Fry them in the pan in a drizzle of oil for a few minutes, then add the sauce, chicken and cashews.
How to scale up and scale down this recipe
You can scale up or down the recipe using the same ingredient ratios.If scaling up, you will likely need to cook the chicken in 2 or 3 batches, so the cooking time will take longer.
#CookingShow #Recipe #fakeaway
Cashew Chicken Recipe | Ep. 1293
To get this complete recipe with instructions and measurements, check out my website:
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CASHEW CHICKEN | THAI CASHEW CHICKEN STIR FRY | CASHEW CHICKEN RECIPE
Cashew Chicken | Thai Cashew Chicken Stir Fry | Cashew Chicken Recipe | Thai Cashew Chicken Recipe | Cashew Chicken Stir Fry | How To Make Cashew Chicken | Chicken Cashew Recipe
Ingredients for Cashew Chicken:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken (thigh) - 450 gms (cut into 2 inch strips)
For Marination :
Salt-3/4 tsp
Crushed Pepper- 1/2 tsp
Making the Sauce:
- Oyster Sauce- 1 tbsp
- Dark Soy Sauce- 2 tsp
- Rice Vinegar- 1 tsp
- Honey - 1 tbsp
- Water- 1 tbsp
Other Ingredients:
- Spring Onion whites- 3-4 tbsp
- Garlic chopped- 2 tsp (5-6 cloves)
- Ginger chopped- 1.5 tsp
- Thai Long Red Chillies, sliced -2
- Spring Onion greens, cut into 2 inches- 20 nos.
- Roasted whole cashews- around 30
- Oil- 2 tbsp for stir-frying the chicken pieces + 1 tbsp
Preparation:
- Take boneless thigh pieces, pat dry and cut them into 1/2 thick by 2 inch long inch strips.
- Now add salt and crushed pepper
- Set aside for 15 mins.
- To prepare the Sauce, add all the items in a bowl. Stir it well to mix uniformly. Whisk it well.
- Chop the ginger, garlic, spring onion white and spring onion greens.
Process:
- Heat 1.5 tbsp oil in a wok and add the marinated chicken pieces. Spread the pieces for it to get the heat.
- Fry on medium heat for 4-5 mins till browned. Remove and set aside.
- Add 1 tbsp oil to the oil in the wok and heat.
- Now add the fine chopped garlic, ginger and spring onion whites.
- Stir fry on high heat for 1 min and then add the fried chicken pieces. Mix it well and stir fry for 1 min.
- Add the roasted cashews and stir fry for 1 min.
- Now add the rest of the sauce, mix and stir fry on medium heat for 1-2 mins till the chicken becomes brown and begins to thicken.
- Garnish with cut spring onion greens and sliced Thai red chillies. Mix and stir fry for around 1 minute.
- Serve hot after garnishing with some more spring onion greens.
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