This recipe is a combo of several different recipes I found so I guess I don’t really have to give credit to any one person. But I did take the original recipe from my friend Jennifer and then changed and added ingredients in it to make it like one that I like to eat out in Singapore. Often, when you order cashew chicken, the chicken is breaded. This one is not and I like it that way. Makes it easier too!
(The picture above was my first attempt. I used raw cashews and even with the wok roasting, they turned out too soft. I also would have added bell peppers and sauce so I included them in the recipe below. Just imagine they’re in there.)
Thai Cashew Chicken – submitted by Andrea Stunz (and friends)
All of the ingredients are easy to find at most Singapore grocery stores but I bought most of mine at The Golden Mile Complex.
1 TBSP vegetable oil
1/2 cup roasted unsalted cashews (raw cashews tend to turn out too soft)
2 diced large chicken breasts (5-6 chicken tenders)
2 TBSP soy sauce
2 TBSP fish sauce
2 TBSP oyster sauce
4 diced dried red chili peppers (or less if you don’t want it spicy)
2 tsp sugar
1/2 bunch green onions, diced
1 Red bell pepper, chunked
1 Green bell pepper, chunked
Whole onion chopped in quarters
Add fresh diced red chilli peppers on top for more heat.
In a wok, stir-fry cashews and set aside (careful not to burn them). Heat oil and add chicken. When chicken is cooked, add soy sauce, oyster sauce, fish sauce, sugar, and chili peppers. Add cashews, bell peppers and green onions. Taste. You might want to add a bit more sugar and/or soy sauce if the fish sauce taste is too much for you. This recipe doesn’t make it very saucy so if you want more sauce, add a little chicken broth, water and corn starch to thicken it up. Taste it again to make sure you don’t need more soy or oyster sauce.
Feeds about 4-5 people.
Serve it with steamed Thai Fragrant Rice or Sticky Rice (not sweet) and Thai Sweet Chili Sauce.
As I was typing up this recipe, my friend, Jennifer, that I mentioned above emailed me this link. She just made it and said she didn’t change a thing. It is really alot like what I have above but in a much neater package with better pictures. 
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- Thai Cashew Chicken – sans bell peppers
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- Fish Sauce – A little goes a long way!
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- Glutinous Rice/Sticky Rice
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- Thai Yellow Bean Soy Sauce and Oyster Sauce
Make a little extra sticky rice and cook up some coconut cream/sugar syrup for dessert with maybe a little roasted coconut on top. Yum!! Or just some sliced mango
