Cantonese Chicken with Cashews

Quick wok dish for the whole family

Thailand

Main course
2 persons
25
Mild

Thai chicken with cashew nuts is the ideal recipe for a busy weekday. Within 10 minutes there is a delicious, nutritious meal on the table. The cashew nuts give this dish a festive character. You can vary the addition of fresh vegetables and add what you like best. AHG Thai Chicken Cashew Spice Paste is the perfect seasoning for this delicious Thai dish.

Ingredients

- 15 g Dried Black Fungus

- 2 tbsp Rice Oil

- 25 g Cashew Kernels

- to taste Thai Hom Mali Jasmine Rice

1 Red pepper: Diced

2 cm Ginger root peeled and shredded

200 g Chicken breast diced

1 tbsp Coriander sliced

Preparation method for Cantonese Chicken with Cashews

Leave the black fungus to soak in warm water for about 15 minutes. Then cut them in to strips.
Heat the oil in a wok and cook the chicken for 2 minutes until golden brown.
Add the ginger, paprika and black fungus to the dish and wok for another 2 minutes.
Add the Thai chicken cashew spice paste and mix well with the other ingredients. Stir-fry for another minute.
Add the cashew nuts and the coriander at the last moment and stir-fry for another minute.
Serve the dish with pandan rice!