My Thai cookbook gets a lot of use (evidenced by the pages’ many splatters), but mostly for old favourites like pad Thai and chicken in Thai green curry. In an effort to try something new, I decided to make cashew nut chicken one night last week. I chose it because the ingredients for this dish are relatively straightforward; I had everything except the cashews and an orange.
Here’s how to make it:
- Prep by cutting chicken into bite-size pieces and an orange into 1/2 cm chunks.
- Heat 3 tbsp vegetable oil on high heat, and then add 1 tsp chopped garlic and stir fry for ~30 seconds. Add chicken and 1 tbsp soya sauce.
- Once the chicken has cooked a bit, add 1 tsp lime juice, orange chunks, 2 tbsp chili paste (I used chili flakes), and then 2/3 cup (~150g) cashews. Stir all together until the chicken has cooked through, and enjoy!
My only criticism: next time, I will peel the oranges. The recipe says to leave on the skin, which I thought was a little strange, and it proved tricky to eat.
I have not been disappointed by any of the recipes in the cookbook, and this chicken dish followed the same pattern. I’m not usually a big fan of citrus-y flavours paired with meat, but I have to say this was delicious and something I will definitely make again.
Stayed tuned for a new tofu soup from the same book.