Cashew Chicken in a Sola Wok
The First Wok-Cooked Meal in My Sola Challenge
Though I’ve never been to Thailand, I am totally sold on Thai cooking. I’ve always enjoyed eating Thai food, but the challenge of cooking it only goes back about five years when a friend returned from a holiday in Thailand and shared her experiences gained in a traditional Thai cooking course, together with some fantastic recipes.
I almost always use a recipe when cooking – and almost always don’t stick to it. This recipe is no exception, but it is based on a traditional Asian recipe.
I have cooked Cashew Chicken many times, and always in a wok. But the Sola wok, challenged Willem Huisamen, isn’t just any wok. So what better way to test this assumption than to cook something I know well?
Ingredients for about 6 people
![Sola wok](https://pennyswift.com/wp-content/uploads/2015/01/Dried_red_chillies-small.jpg)
- 500g (about 1 lb) raw chicken breast off the bone, sliced into strips
- 2 tbsp coconut oil (or any other vegetable oil you prefer cooking with)
- 2 large (more if they aren’t large) cloves of garlic, chopped
- 2 or more dried red chillies, chopped (I dry my own)
- 1 large red pepper, seeded and thinly sliced
- 2 tbsp oyster sauce
- 1 tbsp soy sauce (preferably naturally brewed Tamari)
- 1 tsp brown sugar (optional)
- 4-6 spring onions, coarsely chopped
- 175 g (about 6 oz) raw cashew nuts
- Coriander leaves (also known as cilantro and dhania) to garnish (optional)
How to Make Your Cashew Chicken
![Cashew Chicken in a Sola Wok Sola wok](https://pennyswift.com/wp-content/uploads/2015/01/Cashew_chicken1.jpg)
![Cashew Chicken in a Sola Wok Sola wok](https://pennyswift.com/wp-content/uploads/2015/01/Cashew_chicken2.jpg)
![Sola wok](https://pennyswift.com/wp-content/uploads/2015/01/Cashew_chicken2062-small.jpg)
The nuts and spring onions are the last ingredients to add to the Cashew Chicken. I like to use raw cashew nuts and let them cook in the sauces for a short while. If you prefer you can use roasted cashews and simply sprinkle them on top with the spring onions and coriander as a triple garnish.
Serve hot with a mixed salad on the side. You could also serve with coconut rice, or even noodles.
Okay, so I agree wholeheartedly that the Sola wok isn’t just any wok!