Thai Chicken and Cashews
Get this delicious and easy-to-follow Thai Chicken and Cashews recipe at Haute Farms.
Thai Chicken and Cashew stir Fry
Recipe Courtesy of: Cilla Kirt
3/4 cup roasted, unsalted cashews
1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 medium garlic cloves, minced
2 tablespoons rice vinegar
4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
1 tablespoon soy sauce
1/4 cup water
1/4 teaspoon Asian sesame oil
Preheat the oven to 350°F. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.)
Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly. In a large skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add the chicken to the skillet and stir-fry (stir as you cook) until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
Add the remaining tablespoon vegetable oil to the skillet; then add the caroots and cook about 1 minute, follwed by the broccoli, cook another 1 minute, and add the onions and garlic, cook about 2 minutes. Add the pea pods and mushroom, cook 1 minute.
Add the chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds. Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.
This is a great way to use up the remaining vegetable you have leftover each week. The best part is you can really add any vegetables and this dish will be a hit.