Authentic and Easy to Make

This is a Thai recipe from my friend Hanuman, featured in 49 Classic Thai Stir Fry Dishes recipe ebook. In this Thai cashew chicken recipe, you'll learn how to make a quick and easy version of this amazing dish.

For the chicken
200 grams chicken breast, cut into bite sized pieces
1 tablespoon cassava flour or all-purpose flour
⅓ cup natural taste cooking oil (I used sunflower oil for frying)
For the vegetable ingredients
1 tablespoon garlic, crushed (I used about 4 cloves)
½ cup yellow onions, sliced into wedges (I used 1 small onion)
⅓ cup dry Thai birds eye red chilies, deep fried
½ cup raw cashew nuts
⅓ cup fresh long red chili peppers, thinly julienned
⅓ cup fresh banana chili peppers, cut in thin strips
⅓ cup spring onions, cut 2.5 cm pieces
For the seasoning sauce:
1 tbsp. light soy sauce
½ tbsp. dark soy sauce (I used sweet dark soy sauce)
½ tbsp. oyster sauce
¼ tsp. ground white pepper
pinch of salt
pinch of sugar
3 tbsp. stock or water

First mix up all the seasoning sauce ingredients in a small bowl and set aside.
Add about ⅓ cup of oil to a wok or frying pan, and wait until it heats up.
Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain, and set aside.
In the same oil, fry the Thai dry chilies for about 1 minutes until crispy, drain, and set aside.
Dice the chicken, and mix with flour, to evenly coat it. Then again, fry in the oil for about 5 minutes until golden and crispy. Drain and set aside on a plate.
Make sure you have all your garlic, onions, and fresh chilies, cut and ready.
Add ½ tbsp. of oil to a wok or frying pan on medium high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. Then add the red and green chilies and stir fry for a minute or so. You can sprinkle a few drips of water in the wok if it gets dry.
Add the seasoning sauce mixture, and stir fry until the sauce thickens and become sticky.