Thai Cashew Chicken With Cauliflower Rice Food

THAI CASHEW CHICKEN STIR FRY

Thai Cashew Chicken Stir Fry image

Recipe video above. Crunchy and creamy cashews are the star in this popular Thai chicken stir fry! Tossed with a bold and savoury Thai stir fry sauce, make this as spicy as you want - or not at all.Thai Cashew Chicken is a dry-style stir fry so there's not a ton of sauce like with Chinese Cashew Chicken. But the flavour in this one is much more intense so you don't need nor do you want more sauce, it will be too salty!SPICINESS: Nice buzz to it from 1/2 a fresh chilli, not blow-your-head-off spicy.

Provided by Nagi

Number Of Ingredients 14

Ingredients

2 tbsp peanut oil ((or canola or vegetable oil))
1/2 cup raw cashews (, unsalted (Note 1 for roasted))
1 garlic clove (, finely minced)
1/2 onion ((brown, yellow, or white), cut into thin wedges)
200g/7oz chicken thighs (, skinless and boneless, sliced into 1cm / 1/3" thin strips (Note 2))
2 green onions (, cut into 2.5cm / 1" lengths, white part separated from green part)
1/2 red cayenne pepper (, deseeded and finely sliced on the diagonal (omit or reduce if preferred) (Note 3))
1 tbsp oyster sauce ((Note 4))
1 tsp dark soy sauce ((Note 5))
2 tsp fish sauce ((Note 6))
1 tsp white sugar
3 tbsp water
Red chilli (, finely sliced (optional garnish))
Jasmine rice (, for serving (or other rice of choice))

Steps:

Sauce: Mix all the Sauce ingredients in a small bowl.
Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

Nutrition Facts : Calories 454 kcal, Carbohydrate 17 g, Protein 26 g, Fat 32 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 982 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

THAI CHICKEN & CASHEWS

Thai Chicken & Cashews image

One of our favorite recipes - I found it on worldwiderecipes.com back in 1998. It is fairly easy and fast to make - the largest amount of time is in the prep work of chopping, as is the case of most stir-fries. Adjust the spiciness by the number of chili peppers - I have used up to 9. I love using jasmine rice, cut the chicken while partially frozen, and try to pick the chili peppers out before serving (in interest of my 19mo old).

Provided by Goji Girl

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
2 -6 dried red chili peppers, whole
2 boneless skinless chicken breasts, cubed
1 onion, chopped
1 pinch sugar
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 green pepper, chopped
1 stalk celery, chopped
2 -3 tablespoons chicken stock or 2 -3 tablespoons water
1/2 cup cashews
3 cups cooked rice

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.

Nutrition Facts : Calories 434.8, Fat 16.7, SaturatedFat 3, Cholesterol 38, Sodium 675.7, Carbohydrate 51.3, Fiber 2.2, Sugar 3.3, Protein 19.7

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Begin by "ricing" the cauliflower. Put cauliflower florets in a food processor or blender and pulse until they turn into tiny "rice-like" bits. Set aside.
Make the sauce. Add cashew butter, ginger, garlic, hoisin, sambal oelek, soy sauce, lime juice, and hot water to a medium bowl and whisk until completely combined and creamy. Set aside.
Heat a large skillet over medium/high heat and add 1 tsp. of the coconut oil. Add the cauliflower rice and sauté for 4-5 minutes or until tender. Season with pepper. Remove from heat, add to a large bowl and stir in half of the cilantro and juice of 1 lime. Set aside.
Using the same skillet you cooked the cauliflower in, add another teaspoon of coconut oil. Add the bell pepper, zucchini, edamame, and yellow onion. Sauté for 5 minutes or until tender. Remove from heat and place in another bowl to keep warm.

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