Recipe
Chicken Stir-fried with Cashews and Dried Chilis
This dish is a simple stir-fry. It's very easy to put together. The hardest part of this dish is probably preparation. Once you get through prep, or mise en place, then you're set. I like a lot cashews in this dish. Put in as much as you prefer.
Ingredients
1 lb chicken, light or dark meat, whichever you prefer, cut into 1" by 1 1/2" strips,
3/4 c cashew nuts. Use more or less, to your taste.
6 whole, dried, bird's eye or thai chilis
3 TB canola or vegetable oil
Marinade for Chicken
2 TB soy sauce
1 tsp corn starch
dash white pepper
Sauce mixture
2 TB soy sauce
1 TB Mirin
1 TB ketchup
1TB sugar
1 tsp sesame oil
dash white pepper
Aromatics
3 cloves garlic, finely chopped
1 tsp fresh ginger, finely chopped
1/4 c spring onions, cut into 1 inch sections.
Before cooking, marinate chicken in marinade ingredients for at least two hours all the way up until 24 hours in the refrigerator. A good way to marinade is to use a freezer bag, such as Zip-Loc.
1. Heat up a good sauté pan, or flat-bottomed wok.
2. When pan is hot, add oil to it. Wait until oil is hot to sauté dried peppers and nuts for a few minutes, until nuts are brown.
3. Remove nuts and chilis from pan, set aside.
4. Add cut up chicken to hot pan, sauté until cooked through. Set chicken aside.
5. Add another TB of oil to pan if you feel it is needed.
6. Add aromatics to hot pan (garlic and ginger), stir around til sweaty (the aromatics, not you).
7. Add sauce mixture to pan. Sauté.
8. Add all ingredients back to pan that were set aside earlier: chili, nuts, chicken. Stir briskly. Remove to serving platter.
9. Sprinkle spring onions over dish on serving platter. Serve with hot jasmine rice. Or brown rice. Whichever you prefer.
Chicken Stir-fried with Cashews and Dried Chilis
This dish is a simple stir-fry. It's very easy to put together. The hardest part of this dish is probably preparation. Once you get through prep, or mise en place, then you're set. I like a lot cashews in this dish. Put in as much as you prefer.
Ingredients
1 lb chicken, light or dark meat, whichever you prefer, cut into 1" by 1 1/2" strips,
3/4 c cashew nuts. Use more or less, to your taste.
6 whole, dried, bird's eye or thai chilis
3 TB canola or vegetable oil
Marinade for Chicken
2 TB soy sauce
1 tsp corn starch
dash white pepper
Sauce mixture
2 TB soy sauce
1 TB Mirin
1 TB ketchup
1TB sugar
1 tsp sesame oil
dash white pepper
Aromatics
3 cloves garlic, finely chopped
1 tsp fresh ginger, finely chopped
1/4 c spring onions, cut into 1 inch sections.
Before cooking, marinate chicken in marinade ingredients for at least two hours all the way up until 24 hours in the refrigerator. A good way to marinade is to use a freezer bag, such as Zip-Loc.
1. Heat up a good sauté pan, or flat-bottomed wok.
2. When pan is hot, add oil to it. Wait until oil is hot to sauté dried peppers and nuts for a few minutes, until nuts are brown.
3. Remove nuts and chilis from pan, set aside.
4. Add cut up chicken to hot pan, sauté until cooked through. Set chicken aside.
5. Add another TB of oil to pan if you feel it is needed.
6. Add aromatics to hot pan (garlic and ginger), stir around til sweaty (the aromatics, not you).
7. Add sauce mixture to pan. Sauté.
8. Add all ingredients back to pan that were set aside earlier: chili, nuts, chicken. Stir briskly. Remove to serving platter.
9. Sprinkle spring onions over dish on serving platter. Serve with hot jasmine rice. Or brown rice. Whichever you prefer.
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