Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
This is a recipe I like to make for my boyfriend. It’s an Asian soy sauce based sauce that has a bit of sweet and sour taste as well as crunchy cashew and chicken coated in cornstarch for a sightly crispy and doughy feel. It’s such a fun dish to make. Everything gets baked on high fire, which I usually don’t do and it turns into a great dish (according to my boyfriend, i still have to try a vegetarian version of this).
This recipe is based on Marion’s Kitchen’s Thai Cashew Chicken recipe
- Chicken – 220 gram/ 1 chicken breast
- Red bell pepper – 2
- Onion – 1
- Cashew – 3/4 cup
- Garlic – 4 gloves
- Spring Onion –
- (Udon) Noodles – 150 gram
- Cornstarch/ corn flour – 1/2 cup
- Olive Oil
- Sesame Oil (optional)
for the sauce
- Soy sauce – 2 1/2 tablespoons
- White vinegar – 2 tablespoons
- Sugar – 2 tablespoons
- Cornstarch/ corn flour – 1/2 teaspoon
This is enough for about 3 servings.
- First we start with preparing the chicken. Slice the chicken into smaller bite sized pieces. Then toss the chicken pieces into a bowl with the cornstarch, toss them around till all pieces are well coated. Then heat a good layer of oil into a big broad frying pan. Once the oil is hot add the chicken and bake for a few minutes, while turning the pieces around a few times. When the edges are just starting to brown a bit, turn off the heat and transfer the chicken pieces to a plate covered with paper. Set aside.
- Now let’s assemble the sauce. In a small bowl combine the soy sauce, white vinegar, sugar and cornstarch. Set aside.
- Cut the onion and the garlic. For the onion, you want big chunks for this recipe. Put it a wok with some olive oil. In the meantime slice the red bell peppers into rough bite sized chunks. Now bake the onion on high heat till translucent. In the meantime you can start cooking your noodles, mine take about 10 minutes, so I start them about now. Keep the heat for the wok on high and add the cashews to the wok with the onion and bake for a few minutes or until they’re turning golden brown on the sides. Then add the red bell pepper and bake for another few minutes.
- Now add the sauce mixture as well as the chicken pieces to the wok. You can lower the heat a bit till medium or low now. Let it all bake for a few more minutes while stirring. Once that’s done serve it with the noodles and enjoy!
Looks good. I do something similar but no pepper and onion. Mine uses sweet chili paste (red) which is a little hard to get sometimes. We serve it with rice. I don’t make it too often because the chicken is coated with cornstarch and pan fried and then baked with the sauce, cashews and spices. I’d like to add more veggies but my daughter and I don’t always agree on which ones. lol
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I don’t think I’ve seen sweet chili paste around here, but they do sell sweet chili sauce here, which I can imagine would taste good with this as well.
It’s hard to agree on veggies sometimes.
I love cashew chicken. You make me hungry to order takeout. 🙂
I hope you can order some soon 🙂