Thai Cashew Chicken

This is a quick dish with a bold flavor profile. It is perfect for a workplace lunch because it travels well in a container. Get your wok ready!

Ingredients

4 chicken thighs
oil
1 onion
2 tbsp fish sauce
3 tbsp soy sauce
2 spring onions
chili
2 handfuls of cashews (approx. 60 g / 2 oz)
dried lemongrass

Similar recipes (Translation of older recipes is currently in progress.):

1. Thai vörös curry csirkével (Thai red curry with chicken)
2. Pad Thai, a világhírű thai tészta (Pad Thai, the world-famous Thai noodles)
3. Thai csirkesaláta mogyorovajjal (Thai chicken salad with peanut butter)

Preparation

1. Debone the chicken thighs, remove the skin, and cut into bite-sized cubes.
2. Chop the onion and spring onions, and slice the chili.
3. Heat a little oil in a wok, fry the cashews until golden brown, then remove and set aside.
4. In the same oil, sear the chicken until white, then add the onion, chili, and lemongrass.
5. When the meat is tender, pour in the soy and fish sauces.
6. Finally, add the cashews and spring onions back in, tossing everything together for a minute.