Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Stir-fried chicken with cashews is a Thai classic. Our version using mostly pantry staples and can be on the table in about 30 minutes. The chicken marinates for 15 minutes before cooking—use this time to prep the bell pepper and scallions. Serve the stir-fry with steamed jasmine rice.
Servings
Don't discard the marinade after draining the chicken. It's mixed with ¼ cup water and becomes a sauce that lightly coats the chicken and vegetables.
medium garlic cloves, finely grated
tablespoons fish sauce
I made some changes: brown sugar instead of white. Black pepper instead of white pepper(after all, there are chili pepper flakes-go for it!) Deep fry raw cashews - roasted don't have enough crunch, and added salt is not a good idea. Sprinkle the nuts over the finished dish. This recipe has good flavor
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
I have leftover roasted chicken breast and instead of marinating the chicken I'll start with stir-frying the veggies, add the chicken & marinade and let it thicken & heat. Serving with left over rice. Hmmm, oooo maybe add a little mango to the rice! :)