One of my favorite dishes to order at Bangla Chinese Restaurants in Dhaka!

Especially when you’re not going for a full meal but just want something to snack on while hanging out with friends or family. This salad is perfect for serving on it’s own.

You can make this salad with both chicken or shrimp!

And you can even use a mix of both if you’d like. For the shrimp you want to slice them through the middle lengthwise (like you would a green chili), so that they are thin and long like the chicken pieces.

There’s two ways to make the sauce and veggies.

Sauce: you can either keep it raw or boil it with some water for a few minutes to get rid of any harsh flavors. Taste the sauce raw first to see if you want to use it as is or if you want to cook it before using.

Veggies: You can keep all your veggies raw or sauté them.

If sautéing, you don’t want to soften the veggies, you just want to take the raw flavor/smell out. Make sure to sauté on medium high heat for just a couple minutes, and do not let them brown as it will change the flavor of the salad.

I’m using red + green bell peppers and red onions, but you can also use any veggies you want in this salad. Some options are cucumbers, lettuce, carrots, and tomatoes.

You can watch the full process in this video!

INGREDIENTS  

• 1 chicken breast (about 1 1/2 cups sliced)
• 1/2-1 cup raw cashews
• 1/2 cup sliced bell peppers (red + green)
• 1/4 cup red onions (sliced)
• 1/4 cup green onions (chopped)

Marinade

• 1/2 tbsp ginger paste
• 1/2 tbsp garlic paste
• 1 tbsp soy sauce
• 1/2 tsp red chili powder
• 1/2 tbsp lime juice
• 3-4 tbsp corn starch
• 1/4 tsp salt
• Pinch of black pepper
• 1/2-1 egg (whisked)

Sauce

• 2 tbsp sweet chili sauce
• 1 1/2 tbsp plain tomato sauce
• 1 tsp soy sauce
• Pinch of black pepper
• 1 tsp rice vinegar
• 1/2-1 tsp brown sugar (depending on taste)

INSTRUCTIONS 

Cut your chicken breast into thin slices about 1.5 inches long. You can cut the chicken while its still a little frozen to make it easier to cut it thin.

Add in all the marinade ingredients. Mix well, then cover and let marinate for 20 minutes in the refrigerator.

Mix all of your sauce ingredients together in a small saucepan or bowl, taste and adjust seasonings if needed.

Keep it raw or add in 1/4 cup water and let simmer on medium low heat for a couple minutes until you get back to the original consistency. Then take it off the heat and set aside.

Slice your veggies into thin 1.5 inch long pieces. Then leave them raw or sauté in 1 tsp oil on medium high heat for just a couple minutes.

Add in veggies in 30 second intervals, first bell peppers, then onions, then green onions. Stir fry just until the raw smells are gone, no color, add in a tiny pinch of salt, then take it off the heat and set aside.

Heat your frying pan on medium high, and add in the oil. Wait for it to heat up, then add in your raw cashews, stir immediately and fry for just 30 seconds to 1 minute until they turn golden brown. Strain onto a paper towel and set aside.

Then carefully sprinkle in your marinated chicken pieces into the oil. Making sure to seperate each piece as you drop it in.

Let fry for a few minutes until they turn very light gold. Strain them onto a paper towel for a few minutes. Take the oil off the heat so it doesn’t burn.

Heat the oil again, this time on high. Then carefully put the chicken pieces back into the oil and fry for just a minute or two until golden brown. Strain on paper towels or a wire rack for best results.

Then, combine everything together, the cooked chicken, veggies, cashews, and sauce, and serve hot.