Discover a world of delicious main course recipes with RecipeShare. From hearty meat to vegetarian dishes, RecipeShare app has got your covered!

Main Course


## A Glimpse into the World of Peri-Peri

Peri-Peri, also known as Piri-Piri or Pili-Pili, is a type of chili that originates from Africa. It's renowned for its fiery kick and is the heart and soul of the famous Peri-Peri Chicken.

While the traditional recipe calls for these African chilis, Chef RV brings his own twist to this classic, making it accessible for everyone.

## Ingredients for the Perfect Peri-Peri Chicken

### Meat

1 whole chicken (butterflied and converted to grams)

### Chicken Rub

2-3 teaspoons rock salt
2-3 teaspoons cayenne pepper
1 tablespoon fresh cracked black pepper
2 tablespoons calamansi juice
½ teaspoon dried thyme
¼ teaspoon cinnamon powder

### For Roasting

2 tablespoons minced garlic
2 tablespoons butter

### For the Sauce

1 tablespoon minced garlic
60 grams mayonnaise
1 tablespoon hot sauce
1 tablespoon tomato catsup
1 teaspoon white vinegar
2 tablespoons water
Juice of ½ lemon
Parsley leaves (to taste)
Salt and pepper (to taste)

## Crafting the Perfect Peri-Peri Chicken

1. Prepare your chicken by butterflying it or removing the spine. Discard any liquids that might have come out of the chicken.
2. Drizzle it with calamansi juice. If calamansi isn't available, lemon or lime juice works just as well.
3. Season the chicken with rock salt, cayenne pepper, and cracked black pepper. For those who prefer a milder flavor, you can reduce the amount of cayenne pepper.
4. Add dried thyme to the mix. If you have fresh thyme on hand, use two to three times the amount, as fresh herbs are milder in flavor.
5. Sprinkle some aromatic cinnamon powder.
6. Place the minced garlic beneath the chicken to prevent it from burning during roasting. Burnt garlic can introduce a bitter taste.
7. Spread the remaining marinade over the chicken and top it off with butter. Cover with aluminum foil to prevent the skin from burning too much.
8. Roast the chicken in a preheated oven at 400° Fahrenheit or 190° Celsius for about 45 to 55 minutes. The skin should turn a beautiful golden brown and crisp up nicely.
9. After roasting, let the chicken rest with the aluminum foil for around 30 minutes to an hour before carving.

### Preparing the Sauce:

1.  Combine water, tomato ketchup, mayonnaise, minced garlic, and hot sauce in a blender. Adjust the hot sauce according to your preference.
2.  Add the juice of half a lemon and a teaspoon of vinegar.
3.  Toss in some parsley leaves and blend until smooth.

## What to Pair with Your Peri-Peri Chicken

Peri-Peri Chicken pairs beautifully with a variety of side dishes. Consider serving it with:

- Grilled vegetables
- Fresh salads with a tangy dressing
- Creamy mashed potatoes
- Crispy potato wedges

## Nutritional Information

Given the ingredients provided, here's a rough estimate of the nutritional content per serving (assuming 200 grams per serving):

- Calories: 239
- Carbohydrate Content: 1g
- Cholesterol Content: 85mg
- Fat Content: 14g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 590mg
- Sugar Content: 0g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Note: The above values are estimates and may vary based on preparation methods. This should not be used for any medical requirements.

## Tips and Tricks for the Best Outcome

- Marinating the chicken overnight in the regrigerator ensures the flavors penetrate deeply, resulting in a more flavorful dish.
- Placing garlic beneath the chicken prevents it from burning and turning bitter.
- Adjust the spiciness of the sauce to your liking. Remember, it's all about balance!

## Ingredient Substitutes

If you're unable to find some of the ingredients listed, here are some substitutes:

- Calamansi Juice: You can use lemon or lime juice.
- Cayenne Pepper: Red chili powder or paprika can be used, though the flavor might slightly differ.

## Frequently Asked Questions

### Why is it called Peri-Peri Chicken?

Peri-Peri refers to the African bird's eye chili, which is a key ingredient in the traditional recipe. The name itself is derived from the Swahili word for 'pepper pepper'.

### Can I grill the chicken instead of roasting?

Absolutely! Grilling imparts a smoky flavor that complements the spicy marinade beautifully.

### How can I store leftover sauce?

Store any leftover sauce in an airtight container in the refrigerator. It should stay fresh for up to a week.


Dive into Chef RV's take on the classic Peri-Peri Chicken, a tantalizing dish that brings together spicy, tangy, and aromatic flavors. Discover the secrets behind this mouthwatering recipe!

Chef RV Peri-Peri Chicken and Sauce


## A Stir-Fry to Remember: Kung Pao Chicken

We're setting sail on a culinary journey, and our destination is the heart of China. Our dish of the day? The delicious Kung Pao Chicken, known for its tantalizing balance of spicy, sweet, and sour flavors. The best part is, it's easier to prepare than you might think!

## The Roots of Kung Pao Chicken

Named after a Qing Dynasty official, Kung Pao Chicken (宫保鸡丁) is a Sichuan classic that has taken the global culinary stage by storm. This dish, with its captivating blend of taste and texture, effortlessly bridges the gap between authenticity and accessibility.

## Ingredients Unearthed

For this dish, you'll need:

## For the Meat

- 400g chicken breast, bite-sized pieces

### For the Marinade

- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch (for marination)

### For the Sauce

- 2 teaspoons sugar
- 1 teaspoon cornstarch (for sauce)
- 1½ tablespoon Shaoxing wine
- 1½ tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce

### For the Stir-Fry

- 3 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 teaspoon ginger
- 1/2 teaspoon red chilli flakes (to taste)
- 1/2 teaspoon crushed Szechuan peppercorns (to taste)
- 2 bell peppers, sliced
- 1/2 bunch green onions

### Garnish

- 1/4 cup unsalted peanuts, roasted (approx. 36 grams)
- 1 teaspoon sesame oil

## Method

1. Marinate the chicken with light soy sauce and cornstarch. Let the flavors infuse while you prepare the rest of the ingredients.
2. To make the sauce, mix together the sugar, cornstarch, Shaoxing wine, vinegar, soy sauce, and dark soy sauce in a bowl.
3. In a wok or a large pan, stir-fry the marinated chicken in cooking oil until cooked. Set it aside for the grand reunion later.
4. In the same pan, with a dash of oil, stir-fry ginger, garlic, chilli flakes, and Szechuan peppercorns.
5. Toss in the bell peppers and green onions, stir-frying until they're slightly tender.
6. Add the sauce to the wok and continue stirring until it thickens.
7. Finally, add back the chicken in the wok as well as the peanuts and toss everything together. Add a drizzle of sesame oil, and your Kung Pao Chicken is ready!

## Tips and Tricks to Master Kung Pao Chicken

- Adjust the heat according to your preference by moderating the amount of Szechuan peppercorns and chilli flakes.
- Marinate the chicken for at least 30 minutes for the flavours to seep in.
- Ensure the wok is hot before adding ingredients. A hot wok seals in the flavors.

## Ingredient Substitutions

- Can't find Shaoxing wine? Dry sherry is a good alternative.
- Swap Szechuan peppercorns with regular black peppercorns for a less numbing heat.

## Nutritional Information

Each serving of this recipe (approximately 200g) contains:

- Calories: 565 kcal
- Carbohydrate Content: 20g
- Cholesterol Content: 85mg
- Fat Content: 30g
- Protein Content: 40g
- Saturated Fat Content: 7g
- Sodium Content: 900mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 20g

Please note that this is an estimated nutritional breakdown and actual figures may vary.

## Perfect Pairings for Kung Pao Chicken

Kung Pao Chicken is versatile when it comes to pairings. Enjoy it with steamed jasmine rice or brown rice for a classic experience. If you're in a noodle mood, Chow Mein or Lo Mein could be your go-to. For a low-carb option, consider pairing this dish with cauliflower rice or steamed veggies.

## Top Tips and Secrets for the Best Easy Kung Pao Chicken

- Marinade your chicken for at least 4 hours or even overnight. This ensure you have flavour throughout the chicken meat.
- When frying your chicken pieces, do not overcrowd them in the pan. Overcrowding lowers the temperature of the pan and prevents your chicken pieces from becoming crispy.
- When you add the chicken to the wok, spread them so all pieces have contact with the pan. Leave them to sear and fry for around 1 minute without touching them. This gives the chicken pieces some seared bits that gives a lot of flavour.
- Fry the chicken separately rather than with the vegetables. This allows you to control the cooking time for each set of ingredients and prevents them from being overcooked.
- Chop the Sichuan pepper corns rather than putting them in whole.
- Use as much ginger and garlic as you want!

## What is Kung Pao Chicken

Kung Pao Chicken is a spicy Sichuan dish that is made up of pieces of chicken, peanuts and vegetables.

The flavours are a balanced mix of sweet, salty and spicy.

The spiciness of the dish comes from the fact that it originated from the south-western Sichuan province of China.

## What are the Ingredient Substitutes for Easy Kung Pao Chicken?

- You can substitute firm tofu, pork stirps, beef strips or even shrimp for the chicken. Cook them separately to ensure they don't get overcooked.
- If you have Chinkiang or Chinese black vinegar, use this instead of plain vinegar. You can also use balsamic vinegar instead.
- If you have Arbor chillies and can take the heat, add them instead of the chilli flakes.
- If you don't have Shaoxing wine, you can use dry sherry, or Mirin. If using Mirin, reduce the amount of sugar you're adding since Mirin is already sweet.
- Instead of red bell peppers, you can use your favourite vegetables likes carrots, broccoli or even celery sticks.

## What Can I Serve with Easy Kung Pao Chicken?

- Traditionally, you can serve this dish with white rice.
- You can also serve this dish with stir fried rice, or its variations like garlic fried rice or egg fried rice.
- Some people would love to have this with some fried egg.
- Some boiled vegetables like broccoli, Bok Choy, carrots and mushrooms will be a good side dish for this.

## FAQs

### What makes Kung Pao Chicken unique?

Kung Pao Chicken's unique feature is its combination of flavors - sweet, sour, and spicy - and the "numbing" sensation provided by the Szechuan peppercorns.

### Can I make this dish vegetarian?

Yes, you can replace the chicken with tofu or a medley of your favorite veggies for a vegetarian version of Kung Pao.

### What can I use if I don't have Szechuan peppercorns?

Regular black peppercorns or a combination of black peppercorns and coriander seeds can be used as an alternative.

### Can I prepare this dish ahead of time?

Yes, you can marinate the chicken and prepare the sauce in advance. However, stir-frying is best done right before serving to maintain the dish's texture and freshness.

### What if I don't have Shaoxing wine?

Dry sherry or even dry white wine can be used as a substitute for Shaoxing wine in this recipe.


This Kung Pao chicken recipe is easy to prepare and does not use much specialty ingredients. Stir fry the chicken and vegetables in a wok to save some time.

Easy Kung Pao Chicken


## Unveiling the Flavors of Mongolian Beef

Mongolian Beef, a stir-fry dish bursting with savory flavors and tender beef slices, is a gem in Asian cuisine. Originating not from Mongolia, but from Taiwan, this dish's unique taste is a delightful paradox, just like its origins. Let's embark on this culinary journey together, unraveling the secret recipe to a dish that promises to take your taste buds on a flavor-packed adventure.

## Ingredients: Your Pathway to Flavor

- 400g of beef, cut into 5mm thick pieces
- 1/2 tablespoon of Shaoxing cooking wine
- 2 teaspoons soy sauce
- A pinch of black pepper, to taste
- 1/4 cup of cornstarch (about 30 grams), to coat the beef
- Egg white from 1 large egg
- 2 teaspoons cornstarch
- 1 tablespoon oyster sauce
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2/3 cup water (about 158 grams)
- 1 teaspoon dark soy sauce
- 1 tablespoon of minced ginger
- 1½ tablespoons of minced garlic
- 1 bunch of spring onion, divided between the white and green parts
- Cooking oil

## The Art of Preparing Mongolian Beef

1. Marinate the beef pieces in the wine, soy sauce, black pepper, 1/4 cup of cornstarch, and egg white.
2. Once marinated, stir-fry the beef pieces in a wok with a bit of oil. Ensure the beef is cooked through but not overcooked. Set it aside.
3. To make the sauce, combine 2 teaspoons of cornstarch, oyster sauce, soy sauce, brown sugar, water, and dark soy sauce. Mix and set it aside.
4. Stir fry the garlic, ginger, and white parts of the spring onions until fragrant.
5. Pour the sauce into the pan. Stir until it thickens.
6. Now, add back the beef pieces with the sauce, and mix in the green parts of the spring onions.

## Nutritional Information: A Look at What You're Eating

For a serving size of around 100 grams, this recipe serving has:

- Calories: 250
- Carbohydrate Content: 15g
- Cholesterol Content: 50mg
- Fat Content: 10g
- Protein Content: 20g
- Saturated Fat Content: 3g
- Serving Size: 100g
- Sodium Content: 500mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 7g

Remember, these values are estimates only and can vary depending on your specific ingredients and portion sizes.

## Complementing Your Mongolian Beef: Perfect Side Dishes

The beauty of Mongolian Beef lies in its versatility. You can pair it with fluffy jasmine rice, letting it soak up the rich, savory sauce. Or, consider serving it over a bed of crispy noodles for an exciting texture contrast. For a healthier option, try a side of steamed broccoli or a fresh, crunchy Asian-style salad.

## Tips and Tricks for the Perfect Mongolian Beef

- For the best results, slice your beef against the grain. This ensures maximum tenderness.
- Don't overcrowd the pan while frying the beef, as this can lower the oil temperature and make the beef greasy.
- Make sure to thoroughly mix the cornstarch into the sauce to avoid clumps.
- The dish comes together quickly once you start cooking, so have all your ingredients prepared and within reach.
- Marinate the beef pieces for at least 30 minutes or even overnight in the fridge. This ensure the beef pieces have flavour through the meat and that they become really tender.
- Use flank steak which is a very tender cut of beef.
- Do not overcook the beef pieces. Check for doneness by taking one piece and check that the middle part don't have any pink sections and is still soft.
- Cut the green onions into big chunks and separate them between the white part and the green parts. The green parts wilt easily so we cook them last.

## What are the Ingredient Substitutes to Make Mongolian Beef?

- If you cannot find Shaoxing cooking wine, Mandy from Souped Up Recipes used a lager beer instead. Be careful not to use any bitter beers as it will impact the taste of the dish.
- Instead of Beef, you can use chicken, pork or firm tofu as substitutes.
- If you don't have oyster sauce, you can use soy sauce or hoisin sauce instead.
- If you don't have dark soy sauce, you don't have to replace it with anything as most of its purpose is just to bring a dark color to a dish. It does not give much saltiness to a dish.
- If you don't have spring onions, you can use yellow onions instead.

## What Can I Serve with Mongolian Beef?

- You can serve this dish primarily with white rice.
- You can also serve this dish with fried rice, egg fried rice or garlic fried rice.
- Why not serve this dish with some boiled vegetables like broccoli, cauliflower, carrots or even mushrooms.
- You can also try serving this dish with some Asian noodles instead of rice. Add a splash of sesame oil to bring in more flavour to the dish.

## FAQs

### Why is it called Mongolian Beef?

Despite its name, Mongolian Beef isn't actually from Mongolia. It originated in Taiwan, where restaurants used the term "Mongolian" to imply something exotic.

### Can I use a different type of beef?

Yes! While flank steak is commonly used, you can also use other tender cuts like ribeye or sirloin.

### Can I make this dish vegetarian?

Absolutely! You can substitute beef with firm tofu, mushrooms, or even a meat substitute for a vegetarian version of this dish.

### Can I freeze Mongolian Beef?

Yes, it freezes well. Just ensure it's completely cool before freezing. To serve, thaw in the refrigerator overnight and reheat gently.

### How can I make this dish spicier?

Feel free to add some red pepper flakes or a chopped red chili during the stir-frying process for an extra kick.


Master the art of making Mongolian Beef in your own kitchen, with our step-by-step guide, flavor-packed ingredients, and expert tips. It's time to cook!

Mongolian Beef


## What is Pad Thai?

Pad Thai is a popular Thai dish made with stir-fried noodles, bean sprouts, and your choice of protein, such as chicken, beef, or shrimp.

It is typically seasoned with tamarind paste, fish sauce and palm sugar.

It is served with bean sprouts and garnished with crushed peanuts, and lime wedges.

It is often served as a street food in Thailand and has become a popular dish worldwide.

## Ingredients

- 200g chicken breast, chopped into bite-sized pieces
- 1 tbsp soy sauce
- 1/2 tsp baking soda
- 2 tbsp cornflour
- 100g rice noodles
- 2 shallots, finely diced
- 2 tsp garlic, minced
- 2 eggs, scrambled
- Salt and pepper to taste
- 2 tbsp cooking oil
- 1 lime, juiced
- 3 tbsp fish sauce
- 3 tbsp light brown sugar
- 4 tbsp tamarind paste
- Lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts, for garnish

## What are the Steps to Making Pad Thai?

1. Marinate the chicken pieces. This ensures the chicken meat is filled with flavour.
2. Cook the noodles per package instructions. Slightly undercook them since we will finish it off in the wok.
3. Make the sauce by combining the fish sauce, sugar and tamarind paste. If you have time, you can caramelise the sugar first before adding the tamarind paste and fish sauce.
4. Shallow fry the chicken pieces, then set aside.
5. Stir fry the shallots and garlic.
6. Add the noodles and the sauce, then stir fry until blended.
7. Add the scrambled egg and stir fry with the rest of the ingredients.
8. Add the chicken, and give a toss.
9. Turn off the heat, then add in the bean sprouts, green onions and roasted peanuts.
10. Serve with lemon wedges.

## What are the Top Tips and Tricks to Make the Perfect Pad Thai?

- Marinade the chicken pieces for at least 30 minutes so that the flavour goes throughout the meat.
- If you have time, caramelize the brown sugar first to add more depth of flavour. Finish it off with a splash of water, tamarind paste, then finally the fish sauce.
- When shallow frying the chicken pieces, try not to overcrowd the pan to get a bit of searing on the sides. This brings more flavour to the dish.
- Be sure not to overcook the rice noodles as you will finish it off in the wok with the rest of the ingredients.
- When using beansprouts, only add them towards the end, when the heat is already off. Beansprouts contain a lot of moisture and can lead to watery dish if it is cooked for too long.
- Garnish with roasted peanuts for a crunchy texture.

## What are the Ingredient Substitutes for Pad Thai?

- We're using light brown sugar instead of the cane sugar which is traditionally used for this dish. Use cane sugar if you have access to it.
- If you don't have tamarind paste, other recipes have substituted rice vinegar. Be sure to taste the sauce before using. It should have a strong sweet, salty and sour flavour.
- If you don't have lime, use lemon instead.
- Fish Sauce can be substituted with soy sauce or tamari can be used as alternatives, though they will slightly alter the taste.
- If you don't want to use chicken, use tofu, beef or shrimp instead.
- We're using green onions instead of the traditional garlic chives. If you have access to garlic chives, use these instead!

## Perfect Pairings

Pad Thai Chicken pairs beautifully with a fresh Thai salad or a serving of Thai spring rolls.

Complement the meal with a cold Thai iced tea for a refreshing finish.

## Nutritional Information

Per serving of around 250 grams, this dish contains:

- Calories: 682
- Carbohydrate Content: 85g
- Cholesterol Content: 110mg
- Fat Content: 20g
- Protein Content: 30g
- Saturated Fat Content: 4g
- Sodium Content: 950mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

## FAQ

### Why is my Pad Thai Chicken not as flavorful as restaurant versions?

Ensure you're using authentic ingredients, especially the tamarind paste and fish sauce. The quality and origin of these ingredients play a significant role in the dish's flavor.

### Can I use other meats for this recipe?

Absolutely! You can substitute chicken with shrimp, beef, or tofu. Just ensure you adjust the cooking times accordingly.

### How can I store leftover Pad Thai?

Pad Thai is best enjoyed fresh. However, if you have leftovers, refrigerate them in an airtight container and consume within a day for the best taste.


Enjoy the flavours of Thailand with this quick and easy Chicken Pad Thai Recipe. This uses more basic ingredients to make it more accessible to everyone.

Easy Pad Thai Recipe


## The Magic Behind the Crunch

When we think of Prawn Tempura, we often imagine a light, crispy batter enveloping a juicy prawn.

The secret to achieving this perfect crunch lies in the batter's consistency and the frying technique.

Unlike traditional methods where the prawn is battered and then fried, some chefs, like those in Tokyo, pour the tempura batter directly into the fryer.

This unique method creates a puffy and crispy layer around the prawn, giving it that signature layered crunch.

## Ingredients

### Meat / Vegetables

- 1 Kilo of Prawns
- Sliced vegetables as desired

Feel free to use any other meat or vegetable you would like

### Tempura Batter

- 250 grams cake flour
- 250 grams cornstarch
- 500 grams ice cold water
- ½ tsp. iodized salt
- 1 tsp. sugar
- 4 tsps. baking powder

Adjust the quantity as needed

## Tempura Sauce

- 250 grams Kikkoman soy sauce
- 250 grams water
- Splash of mirin
- Sugar, as needed
- Grated ginger
- Grated daikon (radish)

Adjust the quantity as needed

## Method

### Crafting the Perfect Batter

1. In a bowl, mix cake flour, cornstarch, iodized salt, sugar, and baking powder.
2. Slowly add the ice cold water to the dry mixture, ensuring the consistency resembles that of crepe batter. It should be thick but runny.
3. Remember, the key to a light and crispy tempura is a cold batter. Toss in a few ice cubes to maintain its chill.
4. Avoid over-mixing. Aim for a slightly lumpy texture, which contributes to the batter's lightness when fried.

### Frying to Perfection

1. Heat oil in a deep frying pan.
2. Immerse prawns into the batter and ensure they're well-coated.
3. Deep fry the prawns until they achieve a golden-brown hue.
4. For an authentic dipping experience, mix Kikkoman soy sauce, water, mirin, sugar, grated ginger, and grated daikon. Adjust the seasoning to your preference.

## Serving Suggestions

Prawn Tempura pairs wonderfully with a tangy tamarind dip or a light soy-based sauce. Consider serving it alongside a fresh green salad or steamed jasmine rice for a complete meal.

## Substitutes for the Global Kitchen

- If Kikkoman soy sauce isn't available, any high-quality soy sauce will suffice.
- No need to add Mirin if you do not have it
- In the absence of daikon, regular radishes can be grated and used.

## Tips and Tricks for the Best Tempura

- Maintain the oil temperature between 340-360°F (170-180°C) for optimal frying.
- Test the temperature of the oil by dropping some batter into the pan. The batter should gently bubble away while frying.
- Do not over-crowd the pan when frying to ensure the oil temperature does not drop too much.
- If the tempura batter doesn't adhere well to the prawns, spoon some additional batter onto the frying prawn. This acts as a binder.

## Nutritional Information

Based on a serving size of 100 grams:

- Calories: 220
- Carbohydrate Content: 25g
- Cholesterol Content: 70mg
- Fat Content: 7g
- Protein Content: 12g
- Saturated Fat Content: 1.5g
- Serving Size: 100 grams
- Sodium Content: 500mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 5g

Note that these values are estimates could vary significantly depending on the meat or vegetables used.

## FAQs

### Why is my tempura not crispy?

The temperature of the oil and the consistency of the batter play crucial roles in achieving the perfect crispiness. Ensure the oil is hot enough and the batter is cold and slightly lumpy.

### Can I use other seafood or vegetables with this batter?

Absolutely! This versatile batter works wonderfully with other seafood like fish or squid, and even vegetables like bell peppers and sweet potatoes.

### How do I store leftover tempura?

Place the leftovers in an airtight container and refrigerate. Reheat in an oven to retain the crispiness.


Let's make some super easy Tempura with Chef RV's Prawn Tempura Recipe. Feel free to substitute any meat or vegetable you like with this versatile batter.

Chef RV Prawn Tempura


## What is Everyday Cashew Chicken?

This is our simple version of the Thai Cashew Chicken without using any specialty Asian ingredients.

It's made up of stir-fried chicken pieces mixed with bell peppers, onions and garlic. We have put cornstarch in the sauce to make it thick and sticky.

We've developed this recipe for the busy cooks out there. We've tried to stick to the most basic Asian ingredients so you don't have to research any alternatives to the ingredients.

This dish should be finished in around 30 minutes or less, without counting the time to marinade and cut the chicken.

## The Ingredients You'll Need

### Meat

- 400 grams of chicken breast, cut into bite-sized pieces

### Marinade

- 1 tablespoon each of soy sauce and dark soy sauce

### Sauce

- 2½ tablespoons vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- A pinch of white pepper

### Stir-Fry

- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 1 onion, chopped
- Chilli flakes, to taste
- 2 green bell peppers, chopped
- 1/2 bunch of green onions, chopped

### Garnish

- 1 cup toasted cashews

## Creating Your Culinary Masterpiece

1. Begin by letting your chicken pieces soak in a marinade of soy sauce.
2. Turn up the heat on your wok and add your cooking oil. Stir-fry the marindated chicken pieces until cooked through and tender. Set aside.
3. While the chicken is cooking, make the sauce by combining the dark soy sauce, vinegar, honey, cornstarch, and white pepper.
4. Add a bit more oil to the wok, then stir fry the onions, garlic, and chili flakes.
5. Once fragrant, add the green bell peppers until crisp and tender.
6. Add the white parts of the green onions, letting them soften slightly in the wok's heat.
7. Add back the chicken, followed by the cashews.
8. Pour in the sauce and toss until all the ingredients are well-coated.
9. Garnish with the green parts of the green onions.

## Nutritional Breakdown Per Serving

Per 100g serving, this disc contains approximately:

- Calories: 220
- Carbohydrate Content: 15g
- Cholesterol Content: 55mg
- Fat Content: 9g
- Protein Content: 20g
- Saturated Fat Content: 2g
- Serving Size: 100g
- Sodium Content: 400mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 7g

Remember, this can vary slightly based on the specific brands of ingredients used.

## The Perfect Accompaniments

A side of fragrant jasmine rice or even fluffy quinoa would complement the rich, savory flavors of the cashew chicken.

Throw in some steamed broccoli or a colorful Asian slaw for added crunch and freshness.

## Elevating Your Cashew Chicken

Want to take your dish to the next level? Try using a mix of cashews and peanuts for an extra crunch.

You can also spice it up with a dash of Szechuan peppercorns or infuse it with a hint of orange zest for a refreshing twist.

## Top Tips and Secrets for the Best Everyday Cashew Chicken

- Marinate your chicken pieces for at least 4 hours or even overnight. This ensure you don't have any bland chicken meat.
- Cut the chicken pieces into roughly the same sizes so that they cook at almost the same time.
- Prepare all your ingredients before hand. This dish comes together very quickly. Prepare your sauce and chop your vegetables in advance.
- Before adding the sauce to the wok, be sure to stir it as the cornstarch might have settled to the bottom.
- Toast your cashews in an oven pre-heated to 180C or 350F for around 10-12 minutes. They should come out with a deep golden color.
- If you plan to store this dish for a later serving, do not mix the cashews in during cooking. Instead, mix them before you serve. This ensure your cashews will continue to be crispy during serving.

## Frequently Asked Questions

### How Can I Make This Dish Vegan?

You can replace the chicken with tofu or tempeh. Use a plant-based sweetener instead of honey.

### Can I Use Other Nuts Instead of Cashews?

Absolutely! Almonds or peanuts could be a great alternative. However, the unique flavor profile of cashews lends a distinct taste to this dish.

### Can I Use Other Vegetables?

Of course! Feel free to add any other veggies of your choice. Mushrooms, baby corn, or snap peas would all work well.

### What Can I Use If I Don't Have A Wok?

A large, deep frying pan can work as a substitute for a wok. However, it may not distribute heat as evenly as a wok.

### Can I Prepare This Dish Ahead of Time?

Sure, you can cook the chicken and prepare the sauce ahead of time. However, stir-fry the veggies and combine everything just before serving for the best taste and texture.


Making Asian-inspired dishes shouldn't be so complicated. We made this stir-fry recipe with only the most basic ingredients without sacrificing taste.

Main Course Recipes

Chef RV Peri-Peri Chicken and Sauce

Easy Kung Pao Chicken

Mongolian Beef

Easy Pad Thai Recipe

Chef RV Prawn Tempura

Everyday Cashew Chicken