a recipe for a typical dish of oriental cuisine


roasted and unsalted cashews

seed oil (or light extra virgin olive oil)

The chicken with cashews this second meal typical of oriental cuisine, in particular Thai. A preparation with a spicy and irresistible tastethe balance of flavors: the tenderness of the chicken nuggets is a perfect match for the crunchy texture of the cashews. In addition, soy sauce, leek and ginger will enhance the dish in the best way, making it more appetizing and fragrant.

Simple and quick to prepare, we decided to accompany it with del rice Plov, for a balanced and satisfying final result, perfect to surprise your guests on the occasion of a themed evening. You can replace it with spring onions leek and fresh ginger with powder, depending on your availability. Instead of classic soy sauceyou can put less salt for a less salty taste.

To cook a wok, a typical oriental pan or large pan with high sides. For selection cashew nutsinstead, opt for natural and unsalted ones, fry them in the oven or in a hot pan for a few minutes. Enjoy when ready very hot and strictly with chopsticks, typical chopsticks.

As an alternative to chicken with cashews, you can prepare another very popular oriental dish: chicken with almonds.

How to make cashew chicken

Clean the chicken: remove the central bone, cartilage and fatty parts 1.

Cut the chicken into slices 2.

Then cut into cubes about 2 cm on each side 3.

Dredge the chicken in the flour and shake off the excess 4.

Heat a little oil in a high-sided pan, then add the chicken 5.

Fry the chicken on all sides, stirring constantly 6then remove from pan and keep aside.

Clean and finely chop the onion 7.

Heat another drizzle of oil in the pan you cooked the chicken in and add the grated ginger 8.

Combine the fried garlic and onion 9then fry well.

Pour soy sauce 10 and water, mix and let it shrink a bit.

Now add the chicken and continue cooking for another 10 minutes 11until the bottom is well caramelized.

Meanwhile, pour the rice into a saucepan and cover with water 12. Sprinkle with a pinch of salt, cover with a lid and cook on low heat until the rice has completely absorbed the water.

Stuff the chicken with cashews 13.

Transfer the chicken mushrooms and rice to serving plates, garnish with the green part of the onion, cut into slices and serve. 14.


You can keep both chicken with cashews and rice 2 days in the refrigerator in a suitable airtight container.

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