A simple home recipe for diced cashew chicken:

Main ingredients:

Chicken thigh meat.

Accessories:

Cashew nuts, green onions, garlic, dried chilies.

Seasoning:

Salt, sugar, MSG, dark soy sauce, rice wine, water starch, edible oil.

Preparation steps:

1. Wash the chicken legs and cut into 3 cm cubes for later use.

2. Use rice wine, a little salt, and a few drops of dark soy sauce to mix the chicken legs, then sizing them with water starch and set aside.

3. Slice garlic and dice green onion and set aside.

4. Heat oil in a pot. When it is 50% hot, put the diced chicken into the pot and gently cut it until it becomes 8% cooked. Remove and control the oil and set aside.

5. Leave the base oil in the pot. When it is 40% hot, fry the dried chili peppers until they become fragrant.

6. Add diced onions and garlic slices, stir-fry for a few times and then add diced chicken.

7. Cook the rice wine and some dark soy sauce to adjust the color.

8. Add salt, MSG and sugar to adjust the taste.

9. Add cashew nuts and stir-fry over high heat for a few times until the ingredients in the pot are evenly coated with soup.

ps:

1. Use warm oil and control the time when frying the diced chicken to avoid overcooking the diced chicken.

2. The heating time of cashew nuts should not be too long after being put into the pot, otherwise they will "skin". Authentic Thai Cashew Chicken Ingredients: 15 ml rapeseed oil, 1 rhubarb onion, chopped, 1 rhubarb bell pepper, chopped, 45 ml tomato sauce, 8 g oyster sauce, 15 ml soy sauce, 80 ml chicken stock, 4 g sugar, 5 grams of Thai garlic chili sauce, 4 skinless and boneless half chicken breasts, cut into bite sizes, 1 Italian melon, chopped, 1 small yellow squash, chopped, 170 grams of broccoli, chopped, fresh mushrooms 225g, cut into 4 pieces each, 70g unsalted cashew nuts. Method: 1. Preheat oil in a wok over medium heat. Add onion and yellow pepper and sauté until soft. Add tomato sauce, oyster sauce, soy sauce, chicken broth, sugar, garlic chili sauce and stir well. Add the chicken, zucchini, squash, broccoli and mushrooms to the pan and sauté. Continue stir-frying for about 10 minutes, until the vegetables begin to soften and the chicken juice becomes transparent. Mix in cashews before serving.