Receta Thai Chicken Cashew
A flavorful twist of Chinese and Thai combined makes this excellent Thai Chicken Cashew.
Are you okay with another Thai dish? I hope so. Because I have been on a Thai kick for a while now. It started with a cashew chicken dish I ate at the Cheesecake Factory. I was thinking about how I couldn’t believe that a cashew chicken recipe had not made it on my blog. So I went out and bought the ingredients only to realize that I had already shared this slow cooker cashew chicken with all of you.
Bummer because I really was craving cashew chicken.
But not to worry folks, I did the next best thing. I mashed up a traditional Chinese dish with a bit of Thai flavor and this was just a brilliant idea.
Don’t be thrown off by the multitude of ingredients needed. It’s worth it, I promise.
- Thai Chicken Cashew Author: Marlene Baird Nutrition Information Serving size: 319 g
- Calories: 464
- Fat: 23.1
- Saturated fat: 4.9
- Carbohydrates: 23.9
- Sugar: 11.2
- Sodium: 1946 mg
- Fiber: 1.9
- Protein: 39.1
- Cholesterol: 101 mg
- Prep time: 30 mins Cook time: 10 mins Total time: 40 mins
MARINADE: 2 teaspoons arrowroot dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water 16 ounces boneless chicken breasts, cut into bite-size pieces or strips 1 small white onion, diced (about ½ cup) 4 cloves garlic, minced 3 to 4 dried chili peppers 2 Tablespoons prepared lemongrass (available at Asian stores) 4 green onions, cut into thirds 2 cups bok choy, chopped into bite-size pieces ½ cup cashews, dry roasted, unsalted ¼ cup rice wine SAUCE: 3 Tbsp. Miren 1 cup chicken broth 2 Tablespoons soy sauce 1 Tablespoons rice vinegar 2 Tablespoons fish sauce 2 Tablespoons. brown sugar OTHER: 1 Tablespoons arrowroot powder, dissolved in 3 Tbsp. water 1-2 Tablespoons oil for stir-frying
Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate. Combine all sauce ingredients in a bowl or large cup, stirring well. Set aside. In a skillet, fry the onion, garlic, chili, lemongrass and green onion in oil over medium-high heat (1-2 minutes). Add the marinated chicken. Continue stir frying until chicken is cooked (2-5 minutes). When the pan becomes dry, add a little of the broth or cooking wine, 1 Tbsp. at a time. Add the bok choy and continue stir frying until it softens and turn bright green (about 1 minute). Finally, add the sauce you made earlier, plus the cashews. Then add the arrowroot powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes). 3.2.2925
This is definitely higher in carbs than I normally would like, but the splurge every now and then is worth it.
Thanks for stopping by and have a great day.
Marlene
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