Monday, December 12, 2011

Thai Cashew and Vegetable Chicken

Photo Credit: Stroller Adventures in SoCal

1 Tbsp of cornstarch
2 Tbsp of  soy sauce
2 Skinless/boneless chicken breasts (Slice the chicken breast in half and cut into squares)
6 Tbsp of salad oil
2 Green bell peppers, chopped into 1/2 inch squares
2 Red bell pepper, chopped into 1/2 inch squares
1 Zucchini, chopped into 1/2 inch squares
2 Carrots, peeled and cut into strips
1 Tbsp of crushed red pepper
2 Onions, (cut into wedges)
1 Tsp of finely minced fresh ginger or 1/2 Tsp ground ginger
1 Cup of salted, roasted cashews
1 Cup of chicken broth


1.- Blend the chicken broth and cornstarch in a bowl and set aside. Put the soy sauce in another bowl, add the chicken and stir to coat, then set aside.

2.- Place a wok over a medium high heat and add 2 tablespoons of oil. Add the cashews and brown them for about a minute, stirring continuously. Remove the cashews.

3.- Add the chicken mixture and stir-fry until the chicken is cooked in the center. Remove the chicken from the wok and set it aside. Pour the rest of the oil into the wok and add the onion, bell pepper, carrot, zucchini, crushed red pepper flakes, ginger and onion. After about 4 minutes return the chicken to the wok and pour the chicken broth mixture over it. Stir until the sauce thickens.

Serve with steamed jasmine rice. It is delicious!

No comments:

Post a Comment