I know, shocking, right? This blog is going to feature something besides baking. I found this recipe for Thai Chicken with Cashews on Annie's Eats a few months ago.
Lately, I've been craving our favorite Thai restaurant, Thai Place. I absolutely love their Cashew Chicken. On Sunday, when I asked Matt what he wanted to eat, he told me he didn't really care. That left me and my google reader. I scrolled through, found this recipe, and never looked back.
When I served this, I didn't even have to ask how it was. Matt had a bite and immediately said "this is good", with a serious look on his face, I could just tell he loved it. I had my first bite soon after and knew exactly what he was talking about, this dish is awesome. It tastes exactly like the cashew chicken I get at Thai Place. If you like Thai Food, this is a must. You need to try it ASAP! We will definitely be making this often.
Thai Chicken with Cashews
Source: Annie's Eats
please excuse my crappy picture! This dark-by-7:30 thing is killing my pictures. I need to build a light box.
AM Edit: so besides the fact the lighting in that pic is awful, I didn't realize how bad the pic actually is. Apparently the glass err... bottle of wine I had with dinner impaired my judgement a bit more than a I thought.
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
1 green pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice