Cashew Nut Chicken
For Chef Pimnapat, this dish carries the flavor of home. Passed down from her mother, the recipe starts with chicken thighs coated in a light tempura batter and fried until crisp, then stir-fried with bell peppers, jicama, onions, and whole dried chiles. Everything is tossed in a glossy sauce of light soy, oyster, Shaoxing wine, and sugar, with roasted cashews folded in at the end for a nutty finish.
Nutritional facts
Protein
37g
Carbs
131g
Calories
920
Fat
26g
Ingredients
Chicken Thigh, Yellow Bell Pepper, All Purpose Flour, Rice Flour, Garlic, Corn Starch, Sugar, Onion, Light Soy Sauce, Jasmine Rice, Cashews, Chile de Arbol, Jicama, Shaoxing Wine, Green Onion, Green Bell Pepper, Oyster Sauce, Red Bell Pepper, Canola Oil
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About Pimnapat Chancharoen
As some say, cooking is loving, which is definitely true for Chef Pimnapat Chancharoen. She was born in Thailand, a paradise for food lovers, and went to school for mechanical engineering. She had dreams of becoming a pilot, but she ended up being a chef because her cooking made so many people happy. Chef Chancharoen was inspired by Korean, Japanese, Cuban and Taiwanese chefs, and her unique style reflects this vibrant mix of flavors. She joins us after starting her own food truck in 2018 and opening a ghost kitchen for takeout and delivery in 2021.
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