![]() ![]() Incredibly easy to make at home, you just need to pair it with a bowl of jasmine rice to compliment the dish. Seasoned with a spicy, sweet, sour and savoury authentic Thai flavour. Thai Cashew Chicken Stir FryĮasy Classic Thai Cashew Chicken Stir Fry recipe loaded with chicken, crispy golden cashew nuts and vegetables. The next day when ready to serve, either heat it up in the microwave and add it to a skillet or wok and stir-fry until heated through. To thaw, take it out of the freezer the night before and place it in the refrigerator. Store it in the freezer for up to 2 months. You can freeze this by storing it in an airtight container or freezer bag, once it has fully cooled. You can microwave for 1-2 minutes before serving. However, leftovers will last in the refrigerator for up to 3 days. This Thai cashew chicken is best served fresh. If you are short of time and would like to prep this earlier, the chopping and sauces can be made ahead and kept aside. Make aheadįor a quick and easy recipe like this stir fry, this is best served freshly made and hot. You could also serve it over rice noodles. My favorite way to serve this is over-cooked rice such as Jasmine rice or White rice. Serving Suggestion For Thai Cashew Chicken Let the sauce thicken a bit and coat the chicken well. The last step is to add the chicken, cashews, and sauce. Cook ginger, garlic, chilies, and white part of the green onion until aromatic. Finally toss through the spring onions and serve.Making stir fry – Now that the cashews are roasted and the chicken is cooked, next, we will cook the aromatic.Pout over the sauce and cook tossing to coat everything for a minute.Throw in the chicken, red pepper, kaffir lime leaves and cashew nuts and stir fry for 3-4 minutes.Add the garlic, ginger and chilli and stir fry for 30 seconds.Throw in the onion and stir fry for 1-2 minutes.Heat a wk over a fiercely high heat and when it is shimmering add the oil.Mix together the lemongrass paste with the fish sauce, brown sugar and the juice of the lime.Tear the kaffir lime leaves into rough pices ensuring you remove the centre vein.Slice the chilli peppers as finely as you can.Slice the white part of the spring onions as finely as you can and then cut the green part into 1cm lengths.Deseed the red pepper and cut it into a 1.5cm dice.Cut the onion in half lengthways then top, tail and peel, finally slice lengthways into strips 5mm wide.Thinly slice the chicken thighs into lengths 4-5cm long and 5mm thick.Then go and don’t stop until it is ready to go on the plate! I even arrange the bowls in the order they get thrown into the wok. Get everything in bowls, get everything mixed and chopped. The most important thing with this Thai cashew chicken recipe, in fact, any stir fry dish is to do your prep! You can see the technique in the videos on my Szechuan chicken and chicken with black bean sauce recipes. It needs to be fiercely hot, you should be able to see the air in the base shimmer before you add the oil and it needs to stay this hot.įor this reason, keep to wok still and use a metal or wooden spoon to toss the ingredients. Chicken breast does not have as much flavour but does yield more uniformly shaped chicken. Yes, slice it so that it is around 4-5cm long and 4-5mm thick and continue with the recipe as instructed. Then slice it as finely as you can, add this to the stir fry at the same time as the chilli. Use one or two sticks of lemongrass, strip the tough outer leaves and then bash them with the blunt end of the knife to bruise. It is hard to find for me and I always keep lemongrass paste in the fridge for quick Thai meals.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |