Ingredients
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2
-
2
-
2 - 6
-
2
-
1
-
1
-
1
-
1
-
1
-
1
-
2 - 3
-
1/2
-
3
-
-
Directions
Thai Chicken & Cashews, One of our favorite recipes – I found it on worldwiderecipes com back in 1998 It is fairly easy and fast to make – the largest amount of time is in the prep work of chopping, as is the case of most stir-fries Adjust the spiciness by the number of chili peppers – I have used up to 9 I love using jasmine rice, cut the chicken while partially frozen, and try to pick the chili peppers out before serving (in interest of my 19mo old) , This was a super easy recipe to follow and the dish itself was nice and light! Definitely the kind of meal you’ll want to make extras of to have for lunch the next day
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Steps
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1
Done
|
Prepare All of Your Ingredients Before Starting This Dish. Once Started, It Goes Fast, and You Won't Have Time to Chop the Veggies or Find the Oyster Sauce in the Back of the Fridge! |
|
2
Done
|
Start Rice Cooking, If Necessary. |
|
3
Done
|
Using a Wok, Heat Oil on a Medium High Heat. Being Careful not to Burn the Garlic or Chili Peppers, Add Combined With the Chicken. Stir-Fry For Two Minutes, Constantly Stirring and Flipping. |
|
4
Done
|
Add Onion, Stir-Fry For Another Minute or Two. |
|
5
Done
|
Turn Heat Down to Medium. |
|
6
Done
|
Add Sugar, Fish Sauce, and Oyster Sauce. |
|
7
Done
|
After Another Minute, Add Veggies and Stock/Water. |
|
8
Done
|
Stir-Fry Until Chicken Is Cooked. |
|
9
Done
|
Add Cashews, Stir-Fry For One More Minute. |
|
10
Done
|
Done! as Is the Rice. |
|
11
Done
|
Serve on a Bed of Rice. |
