There are versions with chicken as the main ingredient- Chicken And Green Beans Stir Fry, and Quick chicken cabbage stir fry. If you like shrimp, I have a sweeter version with Sweet Chili Shrimp Stir Fry, and a meal prep option like Vegetable shrimp stir fry (Meal Prep). Stir fry recipes are popular and there are many variations of them with different ingredients. This Thai Cashew Chicken Stir fry recipe is one such recipe. I always end up making a stir fry when I want to use up leftover bits and pieces of veggies. It is also one of the best ways to pair protein and veggies in a single dish. Juicy chicken pieces coated in a salty, spicy umami-rich sauce, crunchy roasted cashew, peppers, and then there is enough heat from red chili peppers.Īsian stir-fries are always a hit at home. This Thai Cashew Stir fry is a classic take-out style dish, just like Chinese Cashew Chicken but with bold Thai flavors. You can either serve it as an appetizer or with rice/noodles for a complete meal. If you don’t have cashews, you could use peanuts also.Thai Cashew Chicken Stir Fry - super quick Chicken Stir fry recipe is packed with thai flavors with the added crunch of perfectly roasted Cashews. If you don’t have peppers on hand, use broccoli, green beans, or any other veggie you have in the fridge. Try it with beef or pork, or if you want to keep it vegan and vegetarian, just use tofu! Serve and enjoy your Cashew Chicken Stir-Fry! Easy Substitutions Top with your roasted cashews and freshly chopped scallions (or green onions). When finished and well mixed, serve over rice. Then add in your ingredients to make the sauce, pouring in the soy sauce, rice wine vinegar, sugar, and sesame oil. Next add your sliced yellow and red bell pepper and cook for an additional couple minutes until softened. Cook for about 30 seconds until fragrant. Use a microplane to freshly grate your garlic into the mix. If you’re a fan of spice, add some chili paste as well. Then in the same pan, add your sliced onion as well as grated ginger. Then in a large wok or skillet, cook your chicken over medium-high heat until fully cooked and slightly golden. If you have some, also drizzle in some Chinese cooking wine.įinish with some salt and pepper, then toss to make sure chicken is all evenly coated. Then in a large bowl, add your cubed chicken and sprinkle it with your cornstarch. Start your cashew chicken stir-fry by chopping your cashews and roasting them in the oven at 350 for about 8-10 minutes. Dinner is always more fun with chopsticks! Ingredientsįor the sauce: Soy sauce, rice wine vinegar, sugar, and toasted sesame oil.įor the stir-fry: Chicken breasts, cornstarch, salt and pepper, cashews, minced ginger and garlic, onion, red and yellow bell pepper, and scallions. Whatever you do, don’t forget the chopsticks. Serve over brown rice or with iceberg lettuce cups to keep it low carb. My Cashew Chicken Stir-Fry is an easy go to recipe for adults and kids alike. In the summer months when produce is abundant, nothing is easier or more delicious than sautéing your protein of choice with whatever vegetables are in season or on sale. Stir-fries are healthy, versatile, and quick-cooking which is why we eat them at least one or two nights a week. Packed with ginger, garlic, toasted sesame oil and roasted cashews, this bright and fresh Cashew Chicken Stir-Fry comes together in just minutes!
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