Thursday, February 17, 2011

Thai Cashew Chicken

Cashew Chicken

Who doesn't love Thai food? Every time I got to one of those places I try something new and I haven't been disappointed yet. That being said I do have my favorites and one of those is Cashew Chicken. This is without a doubt one of my favorite Thai stir frys. There's tons of veggies, the chicken is nice and tender and the sauce is killer. I know I didn't hit the nail on the head exactly but it was very tasty regardless. If you have any questions please let me know.

Kitchen Notes
* You can use whatever type of protein you like but chicken is my favorite.
* You can serve this with whatever you want but the best is white or brown rice.
* You can tone down the dried peppers if you don't like that much heat.
* The thick soy sauce can be found in the Asian section of your grocery store.
* If you can't find unsalted cashews just take salted ones then rinse them off.
* Makes 4 servings.

- 1/4 cup soy sauce
- 1/4 cup thick, sweet sauce
- 2 teaspoons fish sauce
- 2 teaspoons white sugar
- 1/2 cup chicken stock
- 2 tablespoons vegetable oil
- 4 boneless, skinless chicken breasts
- 10 dried red chilies diced
- 3 cloves garlic
- 1 inch ginger grated
- 1 onion diced
- 1 red pepper cored, seeded and diced
- 3 carrots peeled and sliced
- 1 bunch green onions, cut on the bias
- 1/4 cup unsalted cashews
- cornstarch and water combined to make a slurry

The Process
1. In a small mixing bowl combine the soy, sweet soy, fish sauce, sugar and chicken stock and mix well.
2. In a wok, heat 1 tablespoon of oil over high heat. Add the chicken and cook until it done about 6 minutes. Drain the chicken off and wipe out the pan with a paper towel.
3. Heat the remaining tablespoon of oil over high heat. Add the chilies, garlic and ginger and cook for 1 minute. Add the onion, red pepper and carrots and cook for about 4 minutes stirring frequently.
4. Return the chicken to the pan with the green onions, cashews and the sauce we made earlier. Cook for 2 minutes just to bring it all together.
5. Stir in the slurry just until it starts to thicken up. Bring back to a simmer then turn off the heat.
6. Serve over rice.
7. Enjoy!

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