![]() 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. 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.Today’s recipe is all about ease. 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 bags, once it has fully cooled. I usually just reheat in the microwave for a 1 to 2 minutes before serving over rice or noodles. However, leftovers will last in the refrigerator for up to 3 days. This Thai cashew chicken is best served fresh. If you’re using fresh red chilies, keep in mind they are much spicier than the dried ones, so adjust as necessary for your comfortable spice level.Some great addition would be mushrooms, broccoli or asparagus. Feel free to add extra veggies to this recipe.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.Stir in the toasted cashews and green onions and serve. 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.
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