Thai Chicken Cashews Food

THAI CHICKEN WITH CASHEW NUTS

Steps:

• Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
• Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
• Stir in cashews and green onions, and stir fry for 2 minutes.

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 CASHEW CHICKEN

Steps:

• Clean and pat-dry the chicken breasts, then thinly slice into bite-sized pieces. Combine the chicken and sweet dark soy sauce in a large bowl. Mix until the chicken is fully coated in the sauce, then set aside to marinate for 15-20 minutes.
• Combine the light soy sauce, oyster sauce, fish sauce, tamarind paste, brown sugar, corn starch, and water in a measuring cup (for easier pouring) or small bowl. Mix until thoroughly combined, then set aside.
• Prepare/chop the onion, garlic, red chilies, red and yellow bell peppers, and spring onion as indicated in the 'Ingredients' section. Rinse the Thai dried red chilies and pat-dry with a paper towel. Remove the stems and set aside.
• Heat ½ tablespoon of canola oil in a large nonstick wok over medium high-heat. Once hot, add the Thai dried red chilies and sauté for 20-40 seconds until they crisp up and are fragrant. Use a slotted spoon to transfer them to a paper towel lined plate to drain. (No need to wipe out the oil in the wok.)
• Lightly toss the marinated chicken with the all-purpose flour (it will be sticky). Add 1.5 tablespoon of canola oil to the wok and heat over medium-high heat. Once hot, add the chicken and quickly spread the pieces out around the pan. Cook for about 2 minutes, stir-frying constantly, until the chicken pieces have cooked through on both sides. (Note: The pieces will be a bit sticky at first, but they will loosen up as you stir-fry in the oil.) Switch off the heat and use a slotted spoon to transfer to a clean bowl. Wipe out the wok with a paper towel.
• Heat the remaining 1.5 tablespoons of canola oil in the wok over high heat. Once hot, add the onion, garlic, and red chilies. Stir-fry for 30 seconds until fragrant.
• Add red and yellow bell peppers and toss for 30 seconds to combine.
• Add the cashews and Thai dried red chilies and stir-fry for 30 seconds until everything in the wok is combined well.
• Add the chicken and pour the sauce over everything in the wok. Toss for 1-2 minutes, until everything is coated well in the sauce and it has slightly thickened.
• Add the spring onion and toss through for 20 seconds to combine, then switch off the heat.
• Transfer to a serving bowl/dish and serve with warm steamed rice.

THAI CASHEW CHICKEN WITH CAULIFLOWER RICE

Steps:

• Make the sauce: Soak the dates in hot water for 15 minutes. Reserve the soaking liquid. Combine the fish sauce, tamari, dates and 2 tablespoons of the soaking liquid in a small blender or mini food processor. Blend until completely smooth; add more soaking liquid to loosen the sauce, if necessary. Set aside until ready to stir-fry.
• Make the stir-fry: Place the chicken in a medium bowl and season with salt and pepper. Sprinkle with the rice flour. Stir well and refrigerate until ready to stir-fry.
• Heat 1 to 2 tablespoons oil in a wok over medium heat, swirling to coat all sides of the wok.
• Add the cashews and cook, stirring, until lightly browned, 2 to 3 minutes. (Watch closely; the cashews will cook quickly.) With a slotted spoon, remove to a paper towel-lined plate.
• Increase the heat to medium-high. Add the chiles and fry, stirring occasionally, until fragrant, about 1 minute. Add the onion and cook, stirring occasionally, for 1 more minute. Add the garlic and stir once. Add the chicken and cook, stirring occasionally, until chicken starts to brown, 3 to 5 minutes.
• Add the carrot, baby corn and mushrooms and cook, stirring occasionally, about 2 minutes longer, or until everything is cooked to your liking. Stir in the sauce, coating the chicken and vegetables, and cook for 30 seconds.
• Remove from the heat then stir in the scallions and cashews. Serve over the cauliflower rice!
• Working in batches, if necessary, pulse the cauliflower in a food processor until it has the consistency of couscous. Set the cauliflower rice aside.
• Heat the oil over medium heat in a large skillet. Add the garlic and cook, stirring, for about 30 seconds. Add the cauliflower rice. Cook for 3 to 5 minutes, or until cooked through to your liking. Remove from the heat and stir in the cilantro.

THAI CASHEW CHICKEN

Steps:

• Mix all the ingredients in the Sauce together. Make sure the sugar is completely dissolved. Set aside.
• Heat up a skillet with the oil on high heat. When the skillet is heated, add the chicken and cook until both sides turn slightly brown. Push the chicken to one side of the skillet and make sure that the other side has the oil.
• Add the garlic and onion and saute for 30 seconds. Add the bell peppers and cashew nuts. Toss and stir fry with the chicken before adding the Sauce. Add the scallion, stir to combine well. Turn off the heat and serve immediately with steamed rice.

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 CHICKEN

Steps:

• Make the sauce: Stir all the sauce ingredients into a small bowl and set aside.
• Cook the cashews: Heat the peanut oil in a large wok or skillet, over medium heat. Add the cashews and cook until they become aromatic and start to brown but not burn, about 3 minutes. Transfer the cashews to a bowl using a slotted spoon.
• Cook veggies: Turn up the heat to high and add the onion, garlic and bell peppers to the wok and cook for 30 seconds to 1 minute.
• Cook the chicken: Add the cubed chicken thighs to the skillet and cook for 1 to 2 minutes or until the chicken is no longer pink.
• Finish the dish: Add the dried red chilies and sauce to the wok. Cook for another 2 minutes until the sauce is thick and glossy. Stir in the toasted cashews and green onions and serve.

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.

THAI CASHEW CHICKEN STIR FRY

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!).