She cooks too!?

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


The Ochs Family said...

Ok well that looks yummy too....anyhow, Thanks she is quite the riot...I sent you an invite to the blog since I had some random guy comment on my entry...creepola. Hmmm, I went on CL's website and had a craving for something molasses..odd I know and came across the recipe. I add a little flax meal in it as well. I made it into muffins last week and my husband ate close to the whole batch by himself! Their reduced cal carrot bread was super yummy too..my sis - who hates carrot bread thought it tasted like a dessert - not bad for 150 cals.

The Ochs Family said...

oh - I sent the invite to your hotmail account from facebook.

The Ochs Family said...

Ok - so this is totally not about food, but my husband's family couldn't figure out the whole private blog deal....so it is public again if you would ever like to stop on by...

Natashya said...

That sounds amazing! Don't worry about the picture. You can always tell my night shots by how orange they are. :)
I love, love Thai dishes, good choice for dinner.