Salted cashews will make the dish far too salty Ĭhicken – Thigh is best, for the juiciest and most flavoursome chicken pieces. Whichever you use, be sure to use unsalted cashews. Just toast them lightly for around 90 seconds, they don’t need to be as fully cooked. If you only have roasted cashews, that’s fine too. It’s best to use raw so they get toasted freshly in the wok (or skillet) for maximum flavour development. Here’s what you need for this Thai stir fry with chicken:Ĭashews – The nuts are actually the star ingredient in this stir fry! They bring texture, flavour and nutty richness to the party. What goes in Thai Cashew Chicken Stir Fry No one would see this wok of goodness and think, “It doesn’t look like there’s enough flavour in that,”… Right? 😂 Raw cashews are paler and softer than roasted cashews. There’s plenty of flavour coating the stir fry ingredients that stains and flavours the rice when you mix it through. So you don’t need nor do you want a ton of sauce to soak your rice.
Stir fries featuring cashews are a favourite across Asia and the Thai version is one of the best! Unlike Chinese Cashew Chicken which is generous on sauce, the Thai version is a drier style stir fry where the sauce flavour is much more intense. This is a great Thai food favourite that’s incredibly quick to make. Crunchy golden cashews and chicken are tossed in a simple yet bold Thai stir fry sauce with as much or as little fresh chilli as you want! Step 7: Spoon the chicken with the sauce over rice and top with cashews, extra basil, and cucumbers.While Thai Cashew Chicken is not as saucy as Chinese Cashew Chicken, what it lacks in sauciness it makes up for in big flavour. Turn the heat off and allow the rice to sit for 15 to 20 minutes, covered. Stir well, then decrease the heat to the lowest setting. Bring this to a boil after adding in a cup of basmati rice and a pinch of salt. To make the coconut rice, combine a can or 14 ounces of coconut milk with half a cup of water in a medium pot. Step 7: Spoon the chicken with the sauce over rice and top with cashews, extra basil, and cucumbers.
Step 6: Take away from heat and stir in the basil. Cook the sauce further until it coats the chicken. Add in the garlic, ginger, and peppers and continue to cook for 2 to 3 minutes more until the garlic is aromatic. When the oil is hot, add the chicken and cook for about 5 minutes until brown and crispy. Heat the rest of the 2 tbsp oil over medium heat. Step 4: Combine the rest of the 1/4 cup honey, soy sauce, sauce, chilli paste, ketchup, and sesame seeds to make the sauce. Step 3: Toss the chicken, cornstarch, and a pinch of black pepper in a medium bowl. Step 2: Onto a parchment-lined plate, transfer the cashews, and sprinkle with lime zest and salt. Make sure to keep an eye on the cashews while cooking.
Cook for about 3 to 4 minutes until the cashews are lightly toasted. Step 1:In a large skillet, heat a tbsp oil, honey, cashews, chilli powder, and turmeric over medium heat.
#CROCK POT THAI CASHEW CHICKEN HOW TO#
How to make Thai basil sesame cashew chicken with coconut rice fresh Thai or regular basil, roughly torn A quick, easy, and super delicious meal to enjoy all year round!ġ lb boneless skinless chicken thighs or breasts, thinly slicedĢ red or orange bell peppers, thinly slicedġ c. Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Servings: 4Ī one of a kind summer meal that is made in one pan, no oven required.
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