Recipe: Delicious Caramel Chilli Chicken & Cashew

Caramel Chilli Chicken & Cashew. Seriously one of the best Asian Chicken recipes I've ever made. Chunks of chicken browned and caramelized in hot oil with hot and sweet peppers are simmered in I used a packet of boneless skinless chicken thighs from Costco which came to a pound so I cut the. This Coconut Caramel Chicken is a magical, EASY Vietnamese chicken recipe!!.

Pour in the caramel and let it bubble up. This Coconut Caramel Chicken is a magical, EASY Vietnamese chicken recipe!! The chicken version of Vietnamese Caramel Pork, it's slow cooked in coconut milk with Vietnamese flavourings until it reduces down to a sweet-savoury glaze and the flesh is tender. You can cook Caramel Chilli Chicken & Cashew using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Caramel Chilli Chicken & Cashew

It's 750 g of chicken thigh fillet, 3cm pieces.
You need 1/3 cup of caster sugar.
It's 2 of small red chillies, sliced.
You need 2 cloves of garlic, thinly sliced.
It's 1 Tbsp of minced ginger.
Prepare 1 Tbsp of fish sauce.
Prepare 1 bunch of baby bok choy.
You need 1 head of broccoli, into small pieces.
You need 1 cup of raw unsalted cashews.
You need of Vegetable oil for frying.
You need of Rice to serve.
Prepare of Sliced green onion to serve.
Prepare 150 g of snow peas, halved diagonally.

Go all out with a Vietnamese menu and serve this alongside fresh Vietnamese Rice Paper Rolls, Bun Cha Vietnamese meatballs and a fresh. Remove chicken from the master stock and cut in half. Pour enough oil into a wok until it is one third full. Once hot, deep fry the chicken, basting constantly until the skin has turned a caramel brown, drain well and drizzle over chilli caramel.

Caramel Chilli Chicken & Cashew instructions

Prep veggies- broccoli, snow peas & baby bok choy together. Green onions in a separate bowl..
Garlic and chilli together..
Throw sugar and 1/4 cup water in a small saucepan. Stir over low heat for three mins to combine. Increase heat, bring to the boil (not stirring) for further 5 to 7 mins until mixture turns golden..
Remove from heat and add ginger, fish sauce, chilli and garlic. Set aside..
In a large pot, boil your broccoli, snow peas and bok choy for three mins..
Remove, strain and refresh in cold water. Set aside..
In a large non stick fry pan, firstly toast your cashews and set aside..
Now to fry chicken in batches until browned and cooked through..
Return all chicken to pan with caramel mixture. Add veggies and nuts. Toss to coat in sauce. Serve with rice and top with sliced green onion. Yum! Enjoy!.

Cut chicken with a cleaver Chinese style through the bones and meat. Add the sauce mixture and bring to a boil. Turn the heat down to medium. Serve chicken over steamed white rice. Turn off the heat and quickly stir through half the spring onion, ginger and chilli.