Thai Chicken Cashews (Print Version)
# Ingredients:
01 -
600 g of chicken breast.
02 -
1 clove of garlic.
03 -
2 carrots.
04 -
1 onion.
05 -
2 tablespoons olive oil.
06 -
2 tablespoons honey.
07 -
½ teaspoon powdered ginger.
08 -
6 tablespoons soy sauce.
09 -
150 g cashews.
10 -
10 cl water.
11 -
1 teaspoon cornstarch.
# Instructions:
01 -
Cut the chicken into small cubes. Use a mandoline to make thin carrot slices. Chop up the onion and mince the garlic.
02 -
Steam the carrot slices for 10–15 minutes to soften them up. Set them aside for later.
03 -
In some olive oil, brown the chicken together with the cashews. Pour in the honey-soy sauce mixture and simmer it for 8 minutes until it caramelizes.
04 -
Toss the onion, garlic, and ginger into a pan and cook for just one minute. Then, add the carrots and soy sauce, and continue cooking for 15 minutes.
05 -
Move the chicken into the pan with the veggies. Stir in the diluted cornstarch and heat everything for another 5 minutes.
# Notes:
01 -
Pre-steaming the carrots is key to ensuring they cook evenly.
02 -
The sauce naturally thickens at the end because of the cornstarch.