Cashew Nut Salad
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Recipe by
Servings
4
Prep time
25 mins
Cooking time
40 mins
If you grew up in Dhaka, you know the feeling. Every Thai or Chinese restaurant visit meant one thing was non-negotiable on the table, Chicken Cashew Nut. It didn’t matter what else we ordered, this dish was always there, always the first to disappear, and always the one everyone fought over the last spoonful of. Now living miles away from home, this is the recipe I turn to when Dhaka feels far.
This Indo-Thai classic is deeply rooted in Bangladeshi food culture, a dish that found its home in the restaurants of Dhaka and never left our hearts. Crispy marinated chicken, golden cashews, fresh vegetables, and a bold sweet-tangy sauce that tastes exactly like you remember. Maybe even better.
Make it once and it’ll become yours too.
Ingredients
- 1.3 pounds chicken
- 2 tablespoons cornstarch
- 1.2 teaspoons white pepper
- 1 pinch salt
- 1 large egg
- 1 small onion, roughly chopped into big chunks
- 5 garlic cloves, chopped
- 0.5 cups carrots, thinly sliced
- 0.5 cups green & red bell peppers (capsicum), sliced
- 6 cherry tomatoes, halved
- 0.3 cups cilantro, chopped
- 0.3 cups spring onions, chopped
- 4 dried red chilies, chopped or crushed
- 0.3 cups cucumber, sliced
- 0.3 cups cashews
- 1 pinch fresh mint leaves (optional)
- 0.3 cups ketchup
- 0.3 cups sweet chili sauce
- 0.5 lime, juiced
- 1 tablespoons soy sauce
- 1 tablespoons chili garlic sauce (optional)
- 1 teaspoons fish sauce (optional)
Directions
- Cut chicken into bite-sized pieces. In a bowl, combine with cornstarch, white pepper, pinch salt, and large egg. Mix well until the chicken is evenly coated.
- Cook the chicken: Air fry the marinated chicken at 375F – 400F for 30 minutes flipping halfway through or deep fry in oil until golden and cooked through. Set aside.
- Make the stir-fry sauce: In a small bowl, whisk together, ketchup, sweet chili sauce, the juice of lime, juiced, soy sauce, chili garlic sauce and fish sauce. Taste and adjust to your preference! More lime for tang, more sweet chili for sweetness, more soy for depth.
- Heat oil in a pan or wok over medium-high heat. Add garlic cloves small onion, roughly chopped into big chunks and sauté until fragrant and softened, about 2 minutes.
- Add cashews and dried red chilies, chopped or crushed and cook until the cashews turn slightly golden.Keep an eye on them, they brown quickly!
- Add carrots, thinly sliced and green & red bell peppers (capsicum), sliced to the pan. Stir-fry for 5–6 . You want them cooked but still vibrant and slightly crisp don’t let them go soft!
- Bring it all together: Add the cooked chicken to the pan and pour the stir-fry sauce over everything. Toss well to coat. Cook for 2–3 minutes until everything is heated through and the sauce clings to the chicken and vegetables.
- Remove from heat and add in chopped cilantro, cucumber, spring onions and cherry tomatoes, halved. These go in last to keep their freshness. Garnish with pinch fresh mint leaves (optional) if using. Serve immediately as an appetizer.
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