![]() I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. If you love Thai food and Thai cooking as much as I do, then check out my post on 10 Kitchen Essentials for Thai Home Cooking. Okay, you’ve paid your dues by reading through all of this so I will reward you with the Thai chicken stir fry recipe. Serve this Thai chicken cashew stir fry immediately with a side of jasmine rice. Turn off the heat and add in the chopped scallions. Return the cashews to the pan and toss to distribute around the pan.Īdd the sauce to the wok and toss all of the ingredients to coat them well. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies.Īdd in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes). Remove them from the oil with a slotted spoon and set them on a paper towel to rest.Īdd the garlic, onion, and dried red chilies to the oil. Fry the cashews until they turn light brown, just a few minutes. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Whisk all of the sauce ingredients together in a small bowl and set aside. Please note that the exact amounts for each ingredient are listed in the recipe card at the end of this post.įirst, we will make the sauce. Here is the easy way to make this Thai Cashew Chicken recipe.Īssemble the ingredients. If you don’t have a wok, just use the biggest sauté pan you have. The chicken will poach from the steam and be white rather than brown. If you stir it too much, or fry it over too low of a heat, this Thai cashew nut chicken recipe won’t turn out right. Let the food fry for about 30 seconds at a time before stirring it, and make sure you are using medium-high heat. The purpose of stir-frying is to let the ingredients fry and get a lovely brown color before you stir it to keep it from burning. One last piece of advice before I hand this cashew nut chicken recipe over to you: when I say “Stir-Fry”, I mean “stir, THEN fry.” If you’re looking for something delicious to go with this stir-fry, I’d highly recommend a cool, refreshing Thai Cucumber & Cashew Salad. I like to eat Thai food this way at home because it makes me feel special. Instead, they hold the fork in their left hand and use it to scoop food onto the spoon held in the right hand, then eat directly off of the spoon. One of the things I shared with her was that Thais never eat directly off of a fork because it is considered “crude” (like eating steak directly off of a knife here in the States). The lovely Nicole over at The Marvelous Misadventures of a Foodie emailed me recently asking about my experiences in Thailand. You might notice the fork and spoon shown in the pictures. Here’s a link to the brand of Sweet Dark Soy Sauce I use and here’s the fish sauce I buy on the regular. You can buy these in any Asian grocery mart, and I can sometimes find it in large supermarkets on the Asian foods aisle. The other kind of “strange” ingredients you need would be Fish Sauce and Sweet Dark Soy Sauce. I’ve taken an adventurous nibble of the peppers from time to time, but I’d caution you to just let them be pretty on your plate and not eat them. It wants to be consumed.ĭon’t be afraid of the dried red peppers – they just add a bit of heat to the sauce then serve as a garnish. I know you can’t see me right now, but I’m making a really pathetic sad face.Īnd now I’m making a happy face because I remembered that I can make this deliciousness at home! Yay! Suffice it to say that it is the single most delicious dish on the planet. We went to this Thai restaurant and I ordered the Thai Chicken with Cashew Nuts on a whim. My life was forever changed!īeing a first-timer, my friend had me order Pad Thai (which I also adore), but my real love affair with Thai food happened during a visit home with another friend. He finally convinced me to go one time when I was really, really hungry and would have eaten anything, and I’m SO glad he did. ![]() I’d never had Thai food, and I was not really that interested in trying it. When I was going to university, a good friend kept telling me about this Thai restaurant he was going to and I kept turning my nose up at it. Add a cold glass of Thai Iced Tea and I’m in absolute heaven. Whenever someone asks me what my last meal would be, I don’t even hesitate. Thai Chicken with Cashews is my very, very, very favorite dish of all time. This Thai Cashew Chicken recipe is an easy stir-fry recipe that is so flavorful! This Thai cashew chicken stir fry combines chicken, yellow onion, green onion, dried red chilies, garlic, and toasted cashews for a delicious meal that is ready in 20 minutes.
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