cashew chicken stir fry clean food crush

#CASHEW CHICKEN STIR FRY CLEAN FOOD CRUSH HOW TO#
#CASHEW CHICKEN STIR FRY CLEAN FOOD CRUSH FREE#

Add chicken and sauce: Toss until everything is coated well in the sauce and it has slightly thickened.

Add cashews and dried red chilies: Stir-fry to combine them with everything else in the wok.

Stir-fry bell peppers: Add the red and yellow bell pepper pieces and toss to combine.

Then stir-fry the onion, garlic, and red chilies.

Cook aromatics: Heat the remaining oil in the wok over high heat.

(Note: The pieces will be a bit sticky at first, but they will loosen up as you stir-fry in the oil.) Use a slotted spoon to transfer to a clean bowl, and wipe out the wok. Stir-fry constantly, until the chicken pieces have cooked through on both sides. Once hot, add the chicken and quickly spread the pieces out around the pan.

Cook the chicken: Lightly toss the marinated chicken with the all-purpose flour.

Fry the dried red chilies: In a bit of oil just for a few seconds, until they crisp up and are fragrant.

Give the Thai dried red chilies a good rinse, then pat-dry and remove the stems.

Prepare the fresh ingredients: Chop the onion, garlic, red chilies, red and yellow bell peppers, and spring onions.

Mix until thoroughly combined, then set aside.

Make the sauce: Combine all the sauce ingredients in a measuring cup (for easier pouring) or small bowl.

Then combine with the sweet dark soy sauce in a large bowl and mix. Marinate the chicken: Thinly the chicken breasts into bite-sized pieces.(Full detailed instructions are in the recipe card below.)

#CASHEW CHICKEN STIR FRY CLEAN FOOD CRUSH HOW TO#

Here’s a quick overview of how to make this easy stir-fry.

#CASHEW CHICKEN STIR FRY CLEAN FOOD CRUSH FREE#

Oil: Feel free to use vegetable oil, or any other neutral flavored oil that has a high smoke point.

Transfer them to a paper towel lined plate using a slotted spoon to drain. Alternatively, you can sauté them for 1-2 minutes in a bit of oil before you fry the Thai dried red chilies. Place on a parchment paper lined baking tray and bake for 5 minutes in a preheated oven at 350☏/175☌. Unsalted Roasted Cashews: If you only have raw cashews on hand, you can roast them in the oven.Or you can omit the chilies entirely to make this dish mild. Again, use as many or as few as you like. Fresh Red Chilies: I’ve used Bird’s Eye, but any small hot red chilies you can get your hands on will work.While you can eat these if you like, I don’t normally and just use them to flavor the dish. You’re also welcome to use large Thai dried red chilies (which are milder) instead of the small hot ones that I’ve used. Use as many or as few as you like depending on your heat level preference. Thai Dried Red Chilies: These flavorful chilies are quite spicy.I use Talad Thai Tamarind Paste, which is made up of 70% tamarind and 30% water. If yours is very sour, use less than the amount I’ve indicated. Note that different brands will have varying levels of acidity. You can find this at your local Asian or Thai grocery store or purchase it online. Tamarind Paste: This sour and sweet Thai paste is also known as tamarind concentrate or puree.But boneless and skinless thighs or fillets will work too. Chicken: I used boneless and skinless chicken breasts.(Full ingredient list and amounts are in the recipe card below.) It tastes a BILLION GAZILLION times better than takeout!Ī couple of quick notes on some of the ingredients first.Crunchy, toasty, and creamy cashews add a lovely contrasting texture to the tender chicken pieces and crisp bell peppers.I’ve opted to stir-fry the chicken instead of deep-fry it during the initial chicken cooking stage. It’s slightly healthier than your average takeout cashew chicken.Tamarind paste also adds the perfect hint of tang, and balances out the sweet and salty notes in the sauce. The sauce is DAMN delicious thanks to soy sauce, fish sauce, and oyster sauce bringing their umami game to the wok.The chicken pieces are super tender and flavorful because of a simple 3 ingredient marinade.We’re talking just 30 minutes to whip up, inclusive of prep time. Most importantly, it’s truly delicious with a bowl of warm steamed rice! Why This Recipe Works My version is wonderfully spicy, sweet, salty, and just slightly tangy.

The degree of saltiness, spiciness, sourness, and sweetness varies depending on who’s cooking. It’s a classic dish served in Thai restaurants all over the world. There are many versions of Thai Cashew Chicken (known as Gai Pad Med Ma-Muang Himmapan in Thai) out there. An irresistible, lip-smacking tasty garlicky sauce!įriends, this one wok wonder is the perfect quick and easy stir-fry for busy weeknights!.Crisp bell peppers, onion, and spring onion.And I have shamelessly done so all the times that I’ve made it thereafter. I kid you not when I say I licked the dish clean the first time I made this Thai Cashew Chicken.

Cashew chicken stir fry clean food crush