Restaurants›Talay Thai Restaurant (Halifax)›Cashew Chicken W/ Deep Fried Spring Roll (new) Recipe

Cashew Chicken W/ Deep Fried Spring Roll (new) Recipe

Inspired by Talay Thai Restaurant (Halifax)
Time30m
Serves4

Stir fried chicken breast with vegetable in chili paste sauce, garnished with crunchy toasted cashew nuts and served with rice.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cashew Chicken

Method

Preparation

1

Cook the Rice

Start by cooking the rice according to package instructions. Set aside when done.

2

Stir-Fry Chicken

Heat oil in a large skillet or wok over medium-high heat. Add the diced chicken breast and stir-fry for about 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.

3

Sauté Vegetables

In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant. Then, add the sliced onion, bell peppers, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

4

Combine Chicken and Sauce

Return the cooked chicken to the skillet. Add the chili paste and soy sauce, mixing well to coat the chicken and vegetables. Cook for an additional 2-3 minutes until everything is heated through.

5

Serve

Serve the cashew chicken over a bed of rice, garnished with toasted cashew nuts.