![]() ![]() I usually cook a bit more so that I can keep it for the next day. Steamed rice is best to serve with this tasty and spicy stir-fry chicken with cashew nuts. I tend to add quite a bit when I make Thai stir-fry chicken with cashew nuts as I love food to be spicy! □ ![]() If you like your dish to be hot and spicy, this Thai chili paste is what you need to have. However, Thai version uses cashew nuts and Thai chili paste (Nam Prik Pao). Sichuan Kung Pao chicken uses peanuts and Sichuan peppercorns. It looks like Kung Pao chicken has made itself onto Thai food menu too! In Thai, it’s called ไก่ผัดเม็ดมะม่วงหิมพานต์ (Gai Pat Met Mamuang Himmapaan), yes, quite a mouthful to pronounce! This dish is a very popular wherever you go, you will see Kung Pao chicken on the menu. Kong Pao chicken is a classic Sichuan cuisine. Most people are very familiar with Kung Pao chicken (宮保鸡丁) or Kong Po chicken. There’s one Thai dish that has great Chinese influence, which is Thai stir-fry chicken with cashew nuts. So, Thai food is always very easy to get hold with! I previously cooked Garlic & Coriander Chicken, which is a very simple dish but full of flavours! This dish is pretty common in my hometown. We get a lot of influence from Thai cooking, especially Southern Thai as there’s a small Thai community in my hometown. Here’s a helpful guide for purchasing and storing fish sauce.Thai food is full of flavours and it’s a cuisine that I am familiar with. Step 5 Add the chicken and cook for 6 minutes. Step 4 Remove the cashew nuts from the wok. Step 3 Add the cashew nuts and cook until golden brown. Step 2 Heat a tablespoon of olive oil on medium heat in a wok. It was half the size and cost $9, so you’re definitely paying for the WF upcharge. How to make this Thai Cashew Chicken step by step : Step 1 Mix all the sauce ingredients together and put aside. However, I also saw some at Whole Foods if you don’t have access to specialty Asian stores. This is a 500 ml bottle that I found in Chinatown for 8 bucks. I did quite a bit of internet research to determine the best brand to buy, and most of my searches pointed me to Red Boat fish sauce. It also contains quite a bit of salt on account of it being made from anchovies, so go a little lighter with your overall salting of the dish. (I also omitted the actual sugar.) But whatever you do, don’t skip the fish sauce! It gives it a nice complex, umami taste and it’s a staple in most Asian cooking. I swapped Tamari for the soy sauce to make it gluten free (use coconut aminos for Whole30), and as I mentioned, I omitted the oyster sauce because it contains quite a bit of sugar. The sauce for the cashew chicken recipe from class called for fish sauce, sugar, soy sauce and oyster sauce. It’s only been a week and a half and already I’m feeling less bloated, with much more energy. (I say sorta, as I just downed a salad with quinoa on it, which doesn’t technically fit.) But, for the most part, I’m avoiding grains, dairy and legumes and cutting out alcohol for at least a couple weeks. I’m sorrrta doing a Paleo-ish eating plan. In the midst of the traveling and chaos, I’ve also managed to gain a few (ok, several) pounds to the point that some of my clothes stopped fitting. Of course, the blog is always the first to suffer, as evidenced by the fact I’ve gone almost two whole months without a post.īetween my trip to France (still need to blog about), our 3-week Northwest road trip (future blog series), and picking up and moving my whole life to Brooklyn… I haven’t left myself a whole lot of time for E is for Eat. The last two months have been an absolute whirlwind, and I’m just now starting to catch my breath. I continue to marvel at how busy I constantly manage to be, despite not having to go to work five days a week. ![]()
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