THAI CASHEW NUT CHICKEN
I got this recipe off the net. If some of you don't know, Thai Cashew Nut Chicken is similar to the Chinese version except this dish has some spice and heat to it.
Provided by Iron Woman
Categories < 60 Mins
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.
Nutrition Facts : Calories 287.3, Fat 18.5, SaturatedFat 4.6, Cholesterol 52.1, Sodium 768.4, Carbohydrate 12.9, Fiber 0.7, Sugar 5.6, Protein 16.3
THAI CASHEW CHICKEN
A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.
Provided by SKOALZ
Categories World Cuisine Recipes Asian Thai
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.
Nutrition Facts : Calories 669.1 calories, Carbohydrate 68.6 g, Cholesterol 60.9 mg, Fat 28.3 g, Fiber 2.9 g, Protein 37.2 g, SaturatedFat 5.7 g, Sodium 2251.6 mg, Sugar 14.4 g
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