![]() If you only have unsalted roasted cashews you can use those as well, though I would still go ahead and toast them a bit for extra nutty flavor. I prefer raw unsalted cashews because I like to toast them myself in some peanut oil.If you’re not a big fan of chicken thighs, you can confidently use chicken breast, boneless and skinless, cut into 1 inch pieces as the recipe mentions.Sure, just make sure the ingredients you use, such as soy sauce, oyster sauce, etc are gluten free. You could also serve it over rice noodles. My favorite way to serve this is over cooked rice such as Jasmine rice or Basmati rice. Cover everything and refrigerate, so the next day you just have to cook everything together which takes less than 10 minutes. I would recommend making the sauce the day before, and prepping all your other ingredients. Stir in the toasted cashews and green onions and serve.įrequently Asked Questions Can I make this ahead? Cook for another 2 minutes until the sauce is thick and glossy. Finish the dish: Add the dried red chilies and sauce to the wok.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.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.Transfer the cashews to a bowl using a slotted spoon. Add the cashews and cook until they become aromatic and start to brown but not burn, about 3 minutes. Cook the cashews: Heat the peanut oil in a large wok or skillet, over medium heat.Make the sauce: Stir all the sauce ingredients into a small bowl and set aside.Cornstarch – I only used a bit of cornstarch to slightly thicken up the sauce.Oyster sauce – This is where that umami flavor comes from.Sugar – To add a bit of sweetness to the sauce.White Vinegar – You’ll need just a bit to add some acidity to the sauce and balance out the flavors.The dark soy sauce is not only added for that extra intensely flavored soy but also to darken the color of the sauce. Soy Sauce – I’m using both soy sauce and dark soy sauce.I opted for dried red chilies, fresh would work too, just keep in mind they are quite a bit spicier. Veggies – In this dish, you’ll usually find red bell peppers cut into bite size pieces, green onions and red chilies.Onion and garlic – Essential flavor enhancers in any stir fry and lots of other dishes!.You’ll want to use raw unsalted cashews and you’ll want to toast them in a bit of peanut oil. Cashews – The star ingredient in this dish.Chicken – Chicken thighs are best here because they’re juicy and most flavorful, however, you can use chicken breast as well.You might need to double up your ingredients, because I guarantee, your food will be gone before you can say ‘Cashew’. However, I love saucy dishes, so I made this with a bit more sauce, simply because I love to soak my rice in some umami sauce. Unlike the Chinese version, the Thai version isn’t quite as saucy. There are many versions of Thai cashew chicken out there, as well as many versions of Chinese cashew chicken, but don’t confuse the two. ![]() ![]() Crispy veggies such as peppers and onions.I’m talking lots of crisp veggies, tender chicken pieces, roasted cashews in one lip-smacking umami packed sauce! This chicken dish is ready in just 20 minutes, so you know it’s not only faster than take out, it’s much better, because it’s homemade. I think you all know my love of one pot dishes that take less than 30 minutes by now. ![]()
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