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Thai Stir-Fried Chicken with Cashews
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.
medium garlic cloves, finely grated
tablespoons fish sauce
01In a medium bowl, whisk together the garlic, fish sauce, soy sauce, sugar, cornstarch, pepper flakes and ¾ teaspoon white pepper. Stir in the chicken, then marinate at room temperature for 15 minutes.
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
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! :)