![]() ![]() The accompanying rice might even take longer to steam. This cashew chicken recipe really is so quick and easy to cook. In the plated dish, they are only for garnish - don't try to eat them. The dried chili pepper pieces will add only a little heat. Cook and stir until sauce is thickened, 1-2 minutes. Stir broth mixture and add to pan with green onions bring to a boil. Sliced bell peppers and broccoli would also be great in this Thai chicken stir fry. In same pan, heat remaining 1 tablespoon oil over medium-high heat stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. I am not a huge fan of mushrooms and also thought this dish could use a bright pop of color - so I added green asparagus instead. Once hot add the brown onion and cook onion until it goes a little transluscent. In my cooking class it was pretty much the way I write out below, except for mushrooms instead of asparagus. Add cooking oil in a pan and heat until it is hot. That will not make the dish any less authentic.Īt the market in Southern Thailand it was made with snow peas, carrots, cherry tomatoes and baby corn. ![]() It is really quick to make and you can totally switch up the vegetables to what you like and have in the fridge. This easy chicken cashew recipe is amazing to have in your repertoire. I was excited to learn how to make it at home for quick dinners, but was also looking forward to share it with you. At a cooking class I recently took here in Chiang Mai, I was super excited to see that chicken and cashew stir fry was one of the recipes they taught. Heat a wok or frying pan on medium to high flame for 20 seconds. boneless chicken (cut into 1-inch pieces 3 teaspoons cornstarch, divided 4 cloves minced garlic 4 teaspoons EACH: toasted sesame oil, sugar, AND golden mountain sauce (see notes for sub) cup roasted unsalted cashews teaspoon red pepper flakes (or more) 2 medium carrots, peeled. Now, during our second long-term stay in Thailand, I set out to learn how to cook amazing Thai food. Mix the sauces in a cup with the sugar - stir to dissolve. Add the bell pepper, broccoli, and green onions. In a bowl mix all sauce ingridients and set aside. Once the oil is hot and shiny, add the chicken mixture and saut for 4 minutes, just until lightly browned. Marinate chicken in salt, pepper and cornflour and set aside. Heat the oil in a large skillet over medium high. It was absolutely delicious with tender chicken, crunchy cashews, colorful veggies and overall not too spicy. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper. It was one of the first dishes we ordered from what would become our favorite street food vendor. We quickly learnt to love Pad Thai, but honestly, it took a little time until we fully opened up to all the amazingness Thai food has to offer.Īnd I believe it was this chicken stir fry with cashew nuts that made all the difference. When Konrad and I first travelled to Thailand more than 4 years ago, we've never really had any exposure to Thai food before and we weren't very adventurous travellers/eaters yet. It is perfect for easy, weeknight dinners. This delicious recipe for Thai Cashew Chicken Stir Fry is super quick to make and delivers big time on authentic Asian flavors. ![]()
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