Thai Chicken Salad with Cashews
4 servings
40 minutes
Thai chicken salad with cashews is a vibrant and aromatic dish reflecting Thailand's culinary tradition known for its skillful balance of flavors. Tender chicken fillet sautéed with garlic and onion is infused with sweet notes of honey, while oyster, soy, and fish sauces add richness and depth. Crunchy bell pepper and cashews provide textural play, while dried chili brings a mild heat. The final touch is fresh cilantro that refreshes and highlights the dish's exotic character. This salad pairs perfectly with rice or can serve as a standalone light snack filled with flavor sensations and warming eastern spices.
1
Thaw the chopped bell pepper.
- Bell pepper: 100 g
2
Wash the chicken fillet, remove any veins if present, and slice into thin pieces.
- Chicken breast fillet: 200 g
3
Peel the onion and slice it into thin half-rings.
- Onion: 1 head
4
Heat oil in a pan and add dried chili, frying the pod until it expands, then remove it with a slotted spoon.
- Dried chili pepper: 1 piece
5
Peel the garlic, cut it in half and add it to the hot oil, fry until golden brown, then add the chicken fillet and fry on high heat for a couple of minutes, then add the onion. Cook the fillet for about 4-5 minutes, stirring constantly.
- Garlic: 3 cloves
- Vegetable oil: 1 tablespoon
- Chicken breast fillet: 200 g
- Onion: 1 head
6
Then add honey and 3 sauces: oyster, soy, and fish sauce, mix thoroughly, simmer the contents of the pan for another 3 minutes, then add bell pepper and cashews, mix, and turn off the heat.
- Honey: 2 teaspoons
- Oyster sauce: 2 tablespoons
- Soy sauce: 2 teaspoons
- Fish sauce: 2 teaspoons
- Bell pepper: 100 g
- Roasted cashews: 70 g
7
Serve sprinkled with fresh cilantro.
- Chopped cilantro (coriander leaf): 1 tablespoon
