Time 3h Yield 4 Number Of Ingredients 14 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.
Number Of Ingredients 14 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!).
Time 30m Yield 4 Number Of Ingredients 9 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.
Time 45m Yield 4 serving(s) Number Of Ingredients 12 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.
More about “thai chicken with cashew nuts recipes”
Time 1h45m Yield 4 serving(s) Number Of Ingredients 14 Steps:
On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don’t overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid). In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic. Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce. Stir in the coconut milk, cilantro and Thai basil. Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews. Cool to room temperature and serve on basmati rice the next day.
