This recipe, Thai cashew chicken, won me over with its simplicity and extraordinary a pleasant combination flavors created perfectly! It differs slightly from the Chinese recipe. First of all, by the fact that it does not include soy sauce and ginger. This is a simpler recipe, but no less exotic for the Russian table and delicious.

Delicate chicken fillet, fried nuts and vegetables in aromatic sauce according to the Thai recipe! A great option for a varied and rich festive table.

In the original, chicken with cashews is a rather spicy product, but you will be able to adjust the pungency at your own discretion, up to the complete elimination of all pungency.

Cooking chicken

First, take the chicken fillet, wash it, dry it with a paper towel and cut it into 2 - 3 centimeter pieces. Then put these in a preheated pan with olive oil, add salt, a pinch of curry and fry over high heat for 10 minutes, stirring constantly.

Three - red, yellow and green peel of seeds and stalks, wash, cut into cubes about 2 centimeters and send to the pan along with the onions. Of course, you can take fruits of the same color, but then the appearance of the finished dish deteriorates.

Add to the previous ingredients 2 teaspoons of sugar, salt to taste, 4 cloves of minced garlic, a couple of pinches of curry, red to taste, 2 teaspoons of lime juice or lemon juice, and we will simmer on high heat for another 10 minutes, stirring constantly.

We eat this dish without, as a hot appetizer... and especially in China, it is served with rice. Bon Appetit!

Ingredients for the recipe

• Chicken fillet - 1 kilogram;
• Cashew nuts - 200 - 300 grams;
• Onions - 2 pieces;
• Bulgarian pepper (red, yellow, green) - 1 piece each;
• Garlic - 4 cloves;
• Kari - 1/2 teaspoon;
• Lime or lemon juice - 2 teaspoons;
• Salt and red hot peppers taste;
• Olive oil 50 - 100 milliliters.

This dish is one of the most popular in Thailand. Stir-fry cashew chicken is served in any street cafe along with the incomparable Tom Yam soup or Pad Thai noodles. And this dish is prepared very easily. Unlike Tom Yam, the ingredients for which are not so easy to find, there are certainly products for this delicacy in any city. Very simple today step by step recipe... Cooking will take no more than 20 minutes.

To prepare "Chicken with cashews in Thai" you will need (calculation for 1 portion):

Chicken fillet - 100 grams

Onions - quarter

Garlic - 3 cloves

Baby corn and carrots - 40 grams

Green onions - 40 grams

Cashew nuts - 2 tablespoons

Dried and smoked chili (can be replaced with ground chili) - to taste

Ear mashroom, can be substituted with other mushrooms

Vegetable oil (refined sunflower, corn or any other without a pungent smell) - 1 tablespoon

Refueling:

Thick oyster sauce - 1.5 tablespoons

Fish sauce (you can use soy sauce) - 1 tablespoon

Cane sugar (regular sugar is also fine) - 1 teaspoon

Water - 1/4 cup

We cut the chicken into thin long pieces and start cutting vegetables. The list of ingredients seems overwhelming, but in fact, here are all the vegetables we need for this dish.

It only takes a few minutes to prepare the vegetables. The onion quarter should be cut lengthwise into 2-3 pieces. Chop carrots and corn into small slices.

The mushrooms should not be chopped too finely. Just a few touches with a knife are enough. Cut green onions into long pieces of 3-4 centimeters.

Special spicy taste and the flavor is given to this dish by dried and smoked chili peppers - one of the main ingredients in Thai cuisine. It may not be found in regular supermarkets, but dried chili is certainly sold in exotic food stores online and is inexpensive. In principle, you can do without it by adding regular ground chili or even cayenne pepper to the dish.

Now let's prepare a special sauce - this is the basis of the dish, without which the Thai flavor simply will not work. For the sauce, you need a thick oyster sauce, a liquid sauce will not work, since we need a viscous consistency.

Put the oyster sauce in a small bowl, add there fish sauce(can be replaced with soy) and sugar. Add water and mix everything. This sauce is used in many dishes, including the famous Pad Thai noodles. You can also fry any vegetables and meat with it, it will definitely turn out delicious.
This is how all the ingredients of this dish look like right before frying.

To prepare this dish, you need a wok or just a large, high-sided skillet. Make it medium heat and add oil. Throw the garlic into the pan and fry it for 10-15 seconds. We make a large fire, and as soon as the oil is hot, we throw the chicken into the pan, wait 15 seconds until it grabs with a crust, and then we begin to stir constantly.

Chicken only needs to be fried for a few minutes. So she will have time to reach the condition, but not dry out and remain juicy. Add all vegetables to the chicken, except green onions, as well as nuts and sauce. Fry over high heat for 20 seconds, and then reduce the heat.

This is where you need to try the dish. It should be sweet and salty at the same time, very harmonious in taste. If you don't have enough salt, add fish (soy) sauce, if not sweet enough, add sugar. The dish is ready when the water evaporates and the sauce thickens again. Vegetables should remain crispy, not soft.

After removing the pan from the heat, add green onions and stir. The dish is ready, you can put it on a plate and serve. Remember that Stir Fry Thai food is prepared in small portions, and is not refrigerated or reheated the next day.

Travelers love to have a “belly party” in Thailand. The local cuisine is simple, aromatic and delicious. The secret is in spices, a minimal set of products and quick cooking... We offer one of the gastronomic recipes - Thai style chicken.

In Thailand, poultry is cheap and the food is famous for its amazing sweet and sour taste. An incredible taste is achieved by mixing soy sauce with honey and spices.

Many recipes include oyster sauce, coconut milk, and pineapple. The last ingredient is not just trending, pineapples are part of many dishes. In Thailand, pineapples grow at every turn. These fruits are considered common on the daily menu.

The Thais add pineapple slices or juice to the stew. Fillet is cooked in a pan or on a stick, like a shish kebab. Now you will learn the secrets of traditional Thai cuisine.

Spicy Thai chicken with vegetables in honey sauce

Chicken in Thai classic recipe preparing in sweet and sour sauce... And without salt. Soy sauce provides salinity and honey provides sweetness. Would you like some honey? Add sugar, some pineapple syrup, or cranberry jam.

Products:

• fillet chicken breast- 0.5 kg;
• onion heads - 2 pcs.;
• 1 PC. bell pepper;
• soy sauce - 50 ml;
• honey - 15 gr.;
• ground curry - 2 tsp;
• chives - 2 pcs.;
• wheat flour - 1 tbsp. l .;
• ground pepper - 0.5 tsp;
• 20 ml of sunflower oil.

How we will cook:

1. Prepare food in advance. Rinse, clean.

2. Cut the fillet into strips, not finely. Chop the head of onion and pepper into strips.

3. Mix honey, soy sauce separately. Add curry, flour, ground pepper. Pass the garlic through a press. Stir until smooth.

4. Heat oil in a skillet. Lay out the chicken. Grill slices on each side for 2-3 minutes. Transfer to a plate.

5. Pour the vegetable slices into the skillet. Cook for 2-3 minutes, stirring occasionally.

6. Add chicken and sauce to the onion. Stir. Simmer covered for 10 minutes.

Coconut milk recipe

Authentic chicken recipe - with coconut milk... Cooking requires natural lemon leaves. Purchase them in advance. Alternatively, replace with juice of half a medium lemon.

Ingredients:

• chicken fillet - 700 gr.;
• onion head - 1 pc.;
• coconut milk - 0.5 l;
• green curry paste - 1 tsp (with a slide);
• 1 tsp salt;
• sugar - 2 tsp;
• 40 gr. ginger root;
• 4-5 lemon leaves;
• 460 g long grain rice.

How to cook step by step:

1. Cut the onion into strips in a saucepan. Cover with coconut milk. Leave to simmer over low heat.
2. Free poultry meat from fat, skin. Cut into strips, then into smaller cubes. Mix with curry paste. Transfer to the onion. Stir.
3. Salt, sweeten. Stir. Simmer over moderate heat. Do not cover the pot with a lid.
4. Peel the ginger. First cut into thin slices, then into strips. Add to the bird along with the lemon leaves. Stir. Leave to simmer.
5. Rinse the rice. Throw in boiling water. Cook until al dente. The beans should be soft, but not overcooked. Rinse with hot water through a sieve. It is convenient to rinse the cereal in portions.

Serve rice on a plate. Drizzle over the vegetable and poultry sauce. You have a real Thai dinner.

Thai style pineapple chicken

Everyone can make chicken with pineapple according to the Thai recipe. The set of products is quite simple. You will get just gastronomic madness! This dish is so delicious. Write down the recipe, you will cook more than once.

We need:

• 800 gr. chicken meat;
• 2-3 pinches of ground hot pepper;
• the same amount of red pepper;
• soy sauce - 2 tbsp. l .;
• 1 tsp Sahara;
• onion head - 1 pc.;
• bulgarian pepper - 1 pc.;
• potato starch - 3 tsp;
• 1 tbsp. l. tomato paste;
• 1 pinch of ground ginger;
• sunflower oil- 2 tbsp. l .;
• pineapples - 50 gr.;
• chili pepper - tip;
• green onion feathers - for decoration.

Preparation:

1. Chop the meat portioned chunks... Combine with ground peppers, soy sauce, starch and sugar.
2. Heat liquid oil in a wok. Fry chicken pieces on it.
3. Chop the onion and pepper coarsely. Add to meat. Stir. Leave it on for 2 minutes. Stir again.
4. Cut the pineapple into thin slices. Use fresh fruit or canned.
5. Add tomato paste. Sprinkle with ginger. Stir. Leave to cook for 5-7 minutes.
   Sprinkle the finished meal with sliced ​​fresh herbs. It turned out appetizing, didn't it?

With cashew nuts

Make your chicken sweet and sour dressing for the holiday. The guests will definitely be surprised! With cashew nuts, the bird will come out gorgeous in taste. Get ready to share the recipe.

Ingredients:

• poultry meat - 300 gr.;
• chives - 3 pcs.;
• onion - 1 pc.;
• bell pepper- 1 PC.;
• 100 g cashew;
• 0.5 tsp sweet paprika;
• oyster sauce - 2 tbsp. l .;
• 1 tbsp. l. palm sugar;
• soy sauce - 1 tsp;
• fish sauce - the same amount;
• sunflower oil - 1 tbsp. l .;
• a bunch of green onions - for serving.

Cooking step by step:

1. Cut the poultry, pepper into strips. Push the garlic through a press. Cut the onion feathers into slices. The head of the onion is smaller.
2. Mix oyster and soy sauces separately for pouring. Add fishy. Add palm oil, paprika. Stir.
3. In a skillet in oil, fry the cashews until golden brown. Add Bell pepper... Pass for 2 minutes. Transfer to a plate.
4. Put chicken, garlic, onions in a frying pan. Pour in the filling and 2-3 tablespoons of boiled hot water. Simmer for 10 minutes.
5. Add browned peppers and cashews. Don't forget to sprinkle with herbs. Stir. Warm up in literally less than a minute.
6. Remove from heat.

Chicken with cashew nuts is a complete main course. The delicacy is eaten without a side dish or with rice.

Thai chicken with noodles

The traditional side dish in Thai recipes is usually noodles or rice. Homemade egg or rice noodles are taken. At home, we suggest not to cook the noodles, but to replace it with a purchased version.

Well, here we got to our favorite Thai cuisine. Cashew Thai Chicken is one of the many recipes that came to Thailand from China. Originally the dish is called "Gai Pad Med Mamuang Himaphan". Recipe fried chicken with cashew nuts is very popular not only in many Thai restaurants, but almost all over the world. This is a very simple dish that does not require special culinary skills from you, but it can quite conquer your heart with its spicy aroma, mild pungency and indescribable texture.

First, let's take a look at the ingredients.

We all know perfectly well that the world's best cashews are grown in Thailand, mainly on the island of Phuket. Mamuang himaphan just means cashews, but this is often associated with the main confusion, since the translation of Himaphan is an analogy to the Garden of Eden, and cashews in unpeeled form resemble small mangoes, therefore, in literal translation, cashews are "Paradise mango", which in Russian can be translated as "Paradise taste" or "Culinary heaven". Here's a culinary pun :-)

For cooking we need these same "Paradise mango", that is, cashews. If it is problematic to buy raw nuts, then it is quite possible to get by with ready-made fried (naturally, not salted), only in this case, they will not need to be pre-fried, but simply added at the end of cooking.

In addition to cashews, I recommend paying attention to hot peppers, which we will use for our dish. It should be spicy, but should not have a pronounced, dominant taste, bitterness. In the original, several varieties of hot peppers should be added. Use either small chili peppers or your favorite proven strain already ground pepper in flakes, then you can appreciate this pungency and taste.

Chopped chicken fillets can be breaded in flour or tempura mix before frying. This will keep the chicken juicier and give it extra flavor. This time we cooked for hastily, so we did not use breading, and in general we simplified the recipe a little, but in the near future we will fix it and share photos of cashew chicken cooked according to all the rules of Thai cuisine.

Chicken fillet with cashew nuts captures the eye with its bright colors - it's beautiful, it's bright, it brings happiness and harmony into our lives. Not surprisingly, the recipe for this dish has made it to the top of the charts and is included in the top ten. delicious dishes Thai food.

Ingredients:

• Chicken fillet - 2 pieces;
• Cashews - 100 grams;
• Onion - 1 head;
• Leeks - 1 petiole;
• Green onions - 1 bunch;
• Soy sauce - 3 tablespoons;
• Oyster sauce - 1 tablespoon
• Hot peppers - 1-2 pieces;
• Vegetable oil for frying.
• 1/2 teaspoon brown sugar

How to cook cashew chicken:

Step 1

Cut the chicken fillet into strips.

Step 2

Cut the onions into cubes. Finely chop the leek and green onion.

Step 3

Heat in a frying pan vegetable oil and fry the cashews until golden brown, remove them with a slotted spoon and set them aside. Lightly fry the chicken fillet. As soon as the fillet starts to brown, add the cashew nuts and fry everything until golden brown.

Step 4

When the meat with nuts has acquired a fried color, put in the pan onion and leeks and fry for 2-3 minutes, then add green onions, hot peppers and fry for another 2 minutes.

Step 5

At the end of cooking, add soy sauce and oyster sauce, a little brown sugar, mix well and can be served.

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It turns out to be very satisfying and spicy!

In China, it is called Chicken Kung Pao (or, in another transcription, Gongbao) - this is one of the signature dishes of Sichuan cuisine.

What is the main difference between Kung Pao chicken and Thai recipe? First of all, Thais don't use starch for breading. chicken pieces... Also in Thailand, Sichuan pepper, which is mandatory for Kung Pao in China, is not added to this dish. Instead of Chinese peanuts, the Thais began to put cashews (and the dish, I think, benefited a lot from this!). And of course, the Chinese use their basic seasonings, and the Thais use theirs. In China it is cook's wine and sesame oil, and in Thailand it is fish sauce and palm sugar. The result is a seemingly similar to the original, but still definitely a Thai dish.

A couple of notes on ingredients: We need cashews raw and unsalted, but if we can't find any, the standard "bagged" ones will do. The main thing is without flavorings, just with salt. There is still chili in this dish (where can we go without it!), But in dried form. Dried large sweet chili gives the dish its flavor, but not the pungency. Palm sugar can be replaced with cane or refined sugar. Shiitake mushrooms look good in this stir-fry, although they give a more Chinese touch.

So, for cooking chicken fried in Thai with cashew nuts, we need:

• Chicken breast: 300 gr
• Cashew nuts: 100 gr
• Garlic: 3-4 cloves
• Sweet onions: 1 medium onion
• Green onions: 1 bunch
• Dried chili peppers (sweet): 5 pcs
• Sweet (Bulgarian) pepper: 1 pc
• Oyster sauce: 2 tablespoons
• Palm sugar: 1 tablespoon
• Soy sauce: 1 teaspoon
• Fish sauce: 1 teaspoon
• Vegetable oil

Cooking Guy Pad Honey:

1. We cut the chicken into slices with a phalanx of a finger, sweet peppers - in the same pieces.
2. Chop the garlic, chop the onions with feathers.
3. Wash green onions and cut into 3-4 cm segments.
4. Mix sugar and all sauces in a bowl.
5. Fry the raw cashews in a spoonful of oil over medium heat until the nuts are golden brown. We take it out on a napkin and put it aside.
6. Now we fry the dried chili: dip them in the same oil (if there is very little left, add a spoon) and fry for a minute or two over medium heat.
7. The pods should be bulky again and the oil should take on their flavor. Beware, chili can explode!
8. We take out the finished chili on a napkin and put it aside too.
9. Fry the garlic in the same oil over low heat for 1 minute, then make the fire stronger and pour the chicken and onions into the wok.
10. Fry, stirring occasionally, until the chicken turns white.
11. Pour a couple of tablespoons of water and pre-mixed sauce into the wok and mix well.
12. Pour the bell peppers into the wok, after a minute - cashews and green onions. Stir again and turn off the heat.
13. Serve Guy Pad Honey with Rice.