Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce. Stir-fries which originated in China, require a very hot wok with a small amount of oil. You will need oyster sauce and soy sauce widely available from Asian stores or Asian sections in supermarkets. Cashew Chicken Thai Style – Marion's Kitchen.

Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve. This Thai Cashew Chicken recipe is an easy stir-fry that is so flavorful, combining chicken, onion, dried red chilies, garlic, and toasted cashews. Thai Chicken with Cashews is my very, very, very favorite dish of all time. You can have Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce using 34 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce

1. It’s of chicken noodles For the satay -.
2. You need of chicken breast Boneless.
3. Prepare of noodles Thai or chinese.
4. Prepare of Peanuts & nbsp ;.
5. It’s of coconut milk Thick.
6. You need of Coriander powder.
7. Prepare of Fish sauce.
8. Prepare of Soy sauce.
9. Prepare of green bell peppers Red and each.
10. You need of chilly Red flakes.
11. Prepare of garlic Minced.
12. You need of ginger galangal Shredded or.
13. Prepare of cabbage Shredded.
14. Prepare of carrots Shredded.
15. Prepare of basil Fresh leaves.
16. Prepare of Spring onions.
17. Prepare of Bean sprouts.
18. Prepare of Refined oil.
19. Prepare of Lime juice.
20. It’s of Pepper.
21. It’s of Salt.
22. Prepare of sauce For the -.
23. You need of Mushrooms cut into bite sized chunks & nbsp ;.
24. Prepare of Sweet corn.
25. It’s of Cashews.
26. You need of Tomato sauce.
27. Prepare of Soy sauce.
28. It’s of Corn flour.
29. Prepare of Coriander powder.
30. It’s of Paprika cayenne pepper or.
31. You need of garlic Minced.
32. You need of ginger galangal Shredded or & nbsp ;.
33. It’s of basil Dried & nbsp ;.
34. You need of Oil.

Whenever someone asks me what my last meal would be, I don't even hesitate. Like my All Purpose Stir Fry Sauce, it can be used for any stir fry or noodles using a "formula" (provided in the recipe) and forms the basis And I must confess, when I first saw the relatively short ingredient list for the Satay Peanut Stir Fry Sauce for this recipe, I was a bit dubious – but also curious. Give this sweet, sour and spicy Thai Tamarind Chicken Stir Fry recipe a try. Stir-fried with plenty of fresh shiitake mushrooms (or the mushrooms of your choice), this savory chicken dish Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms are.

Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce instructions

1. Gently toast the peanuts on a low flame until they emit a nutty aroma. Keep 1 tablespoon aside for powdering later. Blend the other tablespoon full in the blender with the coconut milk..
2. Prepare a marinade of the peanuts and coconut milk along with 1 teaspoon each of garlic, ginger, coriander powder, fish sauce and soy sauce. Add 1/2 teaspoon salt and allow to rest in the fridge for a couple of hours..
3. Cook the noodles al dante with a pinch of salt and set aside.
4. Grill the chicken satay in the oven at 220 deg celsius for 15 minutes. Cut up the grilled satay into tiny pieces to toss into the noodles later..
5. In a non stick pan, add a tablespoon of refined or sunflower oil and saute the remaining ginger and garlic until they turn golden brown. Add the bell peppers, shredded cabbage, shredded carrots and saute for a minute on high heat before adding the noodles and diced chicken. Add the bean sprouts, 1 teaspoon of fish sauce, soy sauce, chilly flakes and pepper. Mix well and turn off the heat..
6. Powder the kept aside peanuts in a blender into a dry powder..
7. Sprinkle the peanut powder along with roughly torn up basil leaves before serving.For the Mushroom and sweet corn sauce -.
8. In a little bowl, mix the tomato sauce, soy sauce, fish sauce, corn flour and 4-5 tablespoons of water and keep aside..
9. Saute the garlic and galangal or ginger in 1 tablespoon oil in a non stick pan.
10. Add the mushrooms and salt and allow to cook for a couple of minutes..
11. Add the sweet corn and cashews and stir for 2-3 minutes before adding the cayenne and coriander powders..
12. Add the prepared sauce and adjust the required consistency adding water as required..
13. Sprinkle the dried basil and switch off heat..

Stir together and allow sauce to thicken. Remove from heat and serve over brown rice. Peanut butter and coconut milk make a quick DIY satay sauce. Serve in bowls, garnished with the cashews and coriander. Adding a little oil stops them sticking together – you can do this with noodles or pasta (not rice) and.