Cashews Thai Style Food

THAI CASHEW CHICKEN

Steps:

• In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
• Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

THAI SPICED CASHEWS

Steps:

• Finely chop kaffir lime leaves and combine in a small bowl with coconut palm sugar, salt and crushed red pepper.
• Heat a large skillet (large enough to cook the cashews in a single layer) over medium heat. Once hot, add coconut oil. Add in cashews and cook 6 to 7 minutes, frequently stirring, until golden brown.[img src="http://www.everydaymaven.com/wp-content/uploads/2013/02/IMG_8681.jpg" width="550" /]
• Toss in spices, quickly stir to coat and immediately remove from heat.
• Pour cashews onto a baking sheet to cool in a single layer.
• Once completely cool, serve and Enjoy!

CASHEWS THAI STYLE

Steps:

• Heat the oil in a pan over medium heat, add in the shredded lime leaves and chilli flakes and fry just until the leaves change colour.
• Remove from the heat and drain off any oil you can. Add the cashews to the pan and stir over a low heat for a minute or so.
• Remove from the heat and add the shallots, garlic and salt to taste. Try to not eat the lot!

SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY

Steps:

• Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
• Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
• Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.

THAI SALAD WITH CASHEWS

Steps:

• First make the dressing by mixing all salad dressing ingredients together in the bowl.
• Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
• Slice the cucumber, then cut the slices in half. Place in a salad bowl.
• Add the grated carrot, cashews, red pepper, and spring onions.
• Pour the dressing over and toss well.
• Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. Enjoy!

"RESTAURANT STYLE" CHINESE CASHEW CHICKEN

Steps:

• Cube chicken into bite size pieces and place in a medium size mixing bowl.
• Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
• Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
• Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
• Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
• Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
• Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
• Makes 4 servings.

THAI CHICKEN & CASHEWS

Steps:

• Prepare all of your ingredients before starting this dish. Once started, it goes fast, and you won't have time to chop the veggies or find the oyster sauce in the back of the fridge!
• Start rice cooking, if necessary.
• Using a wok, heat oil on a medium high heat. Being careful not to burn the garlic or chili peppers, add combined with the chicken. Stir-fry for two minutes, constantly stirring and flipping.
• Add onion, stir-fry for another minute or two.
• Turn heat down to medium.
• Add sugar, fish sauce, and oyster sauce.
• After another minute, add veggies and stock/water.
• Stir-fry until chicken is cooked.
• Add cashews, stir-fry for one more minute.
• Done! As is the rice.
• Serve on a bed of rice.

THAI CASHEW NUT CHICKEN

Steps:

• Roast the cashews at 300 degrees until golden brown.
• In a wok, over medium heat, saute the garlic and chilies until the garlic is golden and the whole is aromatic, then remove and reserve the chilies and garlic.
• Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook.
• Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside.
• Add the rice wine and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water).
• Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through.
• Garnish with green onions. If you enjoy vegetables with this, just add onions and carrots with step #3. Also if you want more heat, just add more black pepper.
• Serve with steamed white rice.