![]() ![]() Suddenly, everything is coated in a mouthwatering glossiness of flavor. That sauce goes into the pan and magic happens. I throw in a couple Thai chiles for some heat. The chicken and veggies cook up in a hot skillet until tender and flavorful. The nuts get crispy and nutty and golden. The sauce comes together with minimal ingredients. And, in my opinion, they are very underutilized in stir fries! Usually, if a nut is in the mix, it’s going to be peanuts. This stir fry comes together in 30 minutes or less (20 if you don’t count chopping time!), and is loaded with the nutty flavor of cashews. More often than not, I make a stir fry when I have a package of chicken breasts about to expire or a head of broccoli that is on its last legs. our fridge (the crisper drawers in particular) is beginning to overflow with ingredients that need to be used up. I don’t know what to make for dinner, and 2. They usually happen around here when two things occur: 1. And in our house, they’re always a crowd pleaser. Once you build up your pantry with a few staples, like soy sauce, toasted sesame oil, and fish sauce, you can do any number of stir fry recipes without much shopping or hassle. They’re quick, easy, and always delicious. I love stir fries for all of those reasons. Finally, toss through the spring onions and serve.Today’s recipe is all about ease.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 wok over a fiercely high heat and when it is shimmering add the oil.Mix the lemongrass paste with the fish sauce, brown sugar and the juice of the lime.Tear the kaffir lime leaves into rough pieces 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 1½cm (½") lengths.Deseed the red pepper and cut it into a 1½cm (½") dice.Cut the onion in half lengthways then top, tail and peel, finally slice lengthways into strips 5-6mm (¼") wide.Thinly slice the chicken thighs into lengths 4-5cm (1½-2") long and 5-6mm (¼") 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 them. It is hard to find for me and I always keep lemongrass paste in the fridge for quick Thai meals. ![]()
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