I gained the knowledge of this recipe during a day of cooking classes at Noi’s kitchen in Thailand. The combination of chicken breast and tofu make this meal filling and high in protein. You can make this sugar free by substituting out the pineapple and raisins for carrots, and not using the optional sugar. Naturally it is gluten free and dairy free.
Noi’s Kitchen recipe for Fried Thai Chicken with cashew nuts
- 1 tbsp of olive oil
- 1 tbsp of crushed garlic
- 2 tsp chilli paste
- 1 tbsp dried chilli pepper
- 1/2 tsp sugar (optional)
- 1 tbsp oyster sauce (GF)
- 2 tsp Braggs soy sauce
- 1 organic chicken breast, chopped
- 1 packet organic tofu
- 4 tbsp water
- 1/2 cup chopped spring onion
- Can add variety of vegetables – broccoli, mushrooms, bell peppers.
- 3/4 cup Baked cashews (unsalted)
- Canned of organic pineapple bits
- 1/2 cup organic raisins
- Use low heat to heat up oil and add garlic until browned.
- Add chilli paste
- Add chicken and tofu and fry over medium heat.
- Add dry chilli, sugar (if using) and Braggs. Stir.
- Stir in vegetables, when tender turn to low heat.
- Add cashew nuts, pineapple and raisins.
- When cooked add the oyster sauce and garnish with Spring onions.
- Serve with brown rice. Enjoy!
Dr. Brandy James graduated from Bishops University with a Bachelor of Science majouring in Biology. She went on to complete her medical training at The Canadian College of Naturopathic Medicine. She is a strong believer in finding and addressing the root cause of the imbalances in health and disease. She takes a holistic and individualized approach to medicine and utilizes a combination of botanical medicine, nutrition, homeopathy and lifestyle and is also trained in Neuroemotional Technique (NET).