Delicious moist chicken with cashews, peppers, onions, garlic and a rich Asian-inspired sauce.
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This Chicken Cashew is fabulous.. I love it.. If you don't wanna add whiskey/white wine.. you can just put in some sesame oil or/and maybe extra oyster sauce to make it darker.. This is delicious yo eat with Thai steamed rice.. Soft and tender chicken and yet you taste the crispy and sweetness of the vegetables and crunchy cashews! J'adore!
There is a traditional Thai dish that is similiar called Gai Pad Med Mamuang Himaphan. Of course the taste is different as you use Thai Oyster Sauce which has no msg and has a richer less salty taste.
Garnished with fresh mango shredds and served with steamed Thai Hom Mali Jasmine rice it is a perfect quick dinner.
This is sometimes served over just steamed spinach or water vegetable which is common in SE Asia and China.
This was superb! Due to my innability to ever follow a recipe exactly, I ended us using a big squirt of agave nector instead of palm sugar since I didn't have any palm sugar and I also cut out the salt as I find soy and oyster sauce is salty enough on their own. this recipe was totally easy and totally yum.
Hi Naouar, the bottle in the photo of step 1, is mostly just for the photo. I do try to use products that contain no MSG (personally it gives me headaches)...but to be honest in a pinch I have used this brand.
Good eye by the way...keeping us on our toes...thanks!
Oyster sauce can be found MSG free and you can buy vegan oyster sauce as well. The flavor is mimicked using mushrooms instead of oysters. As for where to find it, that depends where you live and what stores are available to you. I have found it before at a local Asian store here in Vancouver, but not sure for you. When I did a search online I was able to find a few kinds.
As for the soy sauce, the tamari would work, sure the flavor might be a bit different, but in the end it will still be delicious.
I'll give it a shot. Thanks Joe.
I guess a broader question I have regarding substituting ingredients is how to tell if an ingredient is essential for its chemical nature ala mustard in a vinaigrette acting as an emulsifier or whether it is simply included to add an element of flavor that meshes well with the dish.
The problem I have with most cookbooks is they don't point this out.
Sometimes I want to modify a recipe to make it less complex, less time consuming, and less expensive knowing full well that it will not taste as good, but I find myself wondering if my changes will fundamentally ruin a meal.
The Rouxbe Cooking School will teach you all of this. Not at one time, but do a lesson a week (10 to 15 minutes) and over time, it will all come to you.
What recipes do is tell you "do this, do this, do this... etc.). For success you need to know how and most importantly, why to "do this". We provide context to these types of questions, minimizing the answers down to an easily understood answer that will stay with you forever.
For example, many people think there are 1,000's of different types of sauces. In reality, you only have to learn about 5 types (and related techniques) and then you need to learn how to vary them. From here, the world's your oyster. Move away from recipes and follow the path set out in the school and it will all come together for you. I promise.
This was a huge hit with both my wife and me. I couldn't find thai chiles in our supermarket, but they did have sambal oelek, so I added 1 teaspoon to the sauce. Just enough heat to make you notice, not enough to distract from the flavor.
I've already been asked when I'm planning on making it again - always a good sign.
I made two versions of this for a potluck dinner a few months ago - chicken and tofu (for my veggie friends!)....and they both were a hit. In fact, this recipe has been passed around to each of them and they all make it regularly!
This turned out quite well considering how well my last cooking adventured went. Couldnt find palm sugar so i got these crazy bricks of cane sugar from the T&T market. It didnt taste like brown sugar which i was hoping for. Also added green beans with the white onion and that was also delish! Highly recommend this dish. I will cook this again.
I followed the recipe pretty much to the letter, i had to substitute red pepper for the Thai pepper, I added a pinch
of dried crushed hot pepper for a little heat. the dish had a little too much salt,I think it was the sauce, not the 1/2 tsp of salt in the recipe. Next time I think I will cut the oyster sauce in half
I made this recipe on a whim tonight, so I didn't have ALL the ingredients and I had some ingredients that weren't required here, but the dish still turned out amazing. I had hoisin sauce instead of oyster sauce, mirin instead of fish sauce, and brown sugar instead of palm sugar. Everything else I had, but I also added some stir fry vegetables. I'm looking forward to getting all the right ingredients for the sauce and trying it again.