ThermOMG Recipes

Inspiring recipes for the Thermomix 

Chicken and Cashew Nut

Tasty, easy, moreish and quite authentic – Bek x

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  • 500g chicken thigh fillet
  • 3 cloves garlic
  • 2cm ginger
  • 2 chilli’s seeds removed
  • 1 onion cut into wedges
  • ¼ cabbage sliced
  • ½ capsicum sliced
  • 1 carrot julienned
  • ½ cup roasted cashew nuts
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 1 tbsp Chinese cooking wine
  • 1 tbsp brown sugar
  • 1tsp cornflour
  • 1tbsp water
  • White rice
  • Coriander for garnish

Add garlic, ginger and chilli to TMX bowl and chop 5 seconds speed 7, scrape down sides and chop again until fine

Scrape out and add to sliced chicken thigh fillet in a bowl

Add soy, oyster, fish, cooking wine and brown sugar, water and cornflour to bowl and cook 6 minutes 100 degrees speed 3

Add a splash of vegetable oil to a hot wok and stirfry chicken, garlic, chilli and ginger in batches to prevent stewing

Remove and set aside in TMX thermoserver. When sauce complete and thickened add to chicken in thermoserver

Clean TMX and add rice and cook

Half way through rice cooking, add splash more oil to hot wok and stirfry vegies. When ready add chicken with sauce and cashew nuts to combine

Serve with steamed rice and coriander and a sprinkle of extra cashews!