Thai Chicken and Cashew Nut Stir-Fry

Thermomix recipe: Thai Chicken and Cashew Nut Stir-Fry. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g boneless, skinless chicken breast or thigh, cut into bite-sized pieces
• 100 g raw or roasted cashew nuts
• 5-6 dried red chilies, deseeded and cut into 2-3 cm pieces (optional, for spice)
• 20 g vegetable oil, plus extra 15g if sautéing chilies
• 3 cloves garlic
• 100 g onion, quartered
• 150 g red bell pepper, diced
• 150 g green bell pepper, diced
• 50 g spring onions, sliced into 2 cm pieces
• 60 g oyster sauce
• 30 g light soy sauce
• 15 g fish sauce
• 15 g brown sugar or palm sugar
• 15 g Thai chili paste (Nam Prik Pao), optional
• 50 g water or chicken stock

Instructions

1. Cut the chicken into bite-sized pieces and set aside. Dice the red and green bell peppers. Quarter the onion and slice the spring onions.
2. In a small bowl, combine the oyster sauce, light soy sauce, fish sauce, brown sugar, Thai chili paste (if using), and water or chicken stock. Mix well and set aside.
3. If using raw cashews, place 100 g cashews in a clean, dry Thermomix bowl. Toast 5-7 min / 100°C / Speed 1. Remove and set aside. If using pre-roasted cashews, skip this step.
4. If using dried chilies, add 15 g vegetable oil and the 5-6 dried red chilies to the bowl. Sauté 2 min / 120°C / Speed 1. Remove chilies and set aside, reserving the oil in the bowl.
5. Add 20 g vegetable oil (or use the reserved oil from chilies) to the bowl, along with 3 cloves garlic and 100 g quartered onion. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
6. Sauté the aromatics for 3 min / 120°C / Speed 1.
7. Add the 500 g chicken pieces to the bowl. Sauté 5 min / 120°C / Speed 1 / Reverse.
8. Add the 150 g diced red bell pepper and 150 g diced green bell pepper to the bowl. Cook 3 min / 120°C / Speed 1 / Reverse.
9. Pour the prepared sauce mixture into the bowl. Cook 5 min / 95°C / Speed 1 / Reverse, placing the simmering basket on the lid instead of the measuring cup to allow for some evaporation.
10. Add the toasted cashew nuts, sautéed dried chilies (if using), and 50 g sliced spring onions to the bowl. Cook 1 min / 90°C / Speed 1 / Reverse to combine and heat through.
11. Serve immediately with steamed jasmine rice.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.