Stir-Fried Chicken with Cashews
Stir-fried chicken with cashews recipe makes Cambodia's take on a dish of Chinese origin that has its provenance in both Cantonese and Sichuan or Sichuanese cuisine. Called Cha Moan Krop Svay Chanti in Khmer it is a dish that is similar to the chicken with cashew nut stir-fry that is known as cashew chicken in the US and Australia.
Servings: 4
Calories: 597kcal
Ingredients
- 4 chicken thighs skin on
- 6 small Asian round eggplants
- 5 dried red chillis
- 2 shallots
- 3 garlic cloves
- 150 g cashew nuts
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tsp palm sugar
- 1 tbsp cooking oil
- 1 bunch coriander use leaves only
Instructions
- Debone the chicken thighs and cut the chicken into bite-sized pieces.
- Marinate the chicken in a little fish sauce and a sprinkle of sugar for 1/2 an hour.
- Cut the big end dried chillis, remove the seeds and cut the chillis in half lengthways. Soak them in water for twenty minutes. Cut them into strips.
- Quarter the eggplants and soak in salted water.
- Peel and slice the garlic and shallots finely.
- Heat the oil in a wok and stir-fry the chillis and cashews until the cashews turn a light golden colour.
- Remove these and add a little oil and cook the chicken for a couple of minutes, then add the garlic, shallots and eggplants.
- Stir-fry until the meat is cooked, then add the cashews, chillis, fish sauce, oyster sauce and palm sugar. Check the seasoning and add more fish sauce if desired.
- Simmer until the sauce reduces to a thick consistency.
- Serve garnished with the coriander leaves.
Nutrition
Calories: 597kcal | Carbohydrates: 37g | Protein: 30g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 1056mg | Potassium: 1355mg | Fiber: 12g | Sugar: 16g | Vitamin A: 346IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 4mg