Chicken and cashew stir-fry (Asian-style recipe) 鸡肉炒腰果
I enjoy preparing dishes that incorporate a variety of colors and textures, which is why this chicken and cashew stir-fry has become one of my favorites.
The crunch of cashews combined with tender meat creates a delightful contrast, while the vibrant vegetables add a burst of color that makes it irresistible.
I am confident you will share the same excitement once you try this recipe. It's simple to make and perfect for any time you want to cook a satisfying one-dish meal packed with protein and vegetables.
Give it a try, and enjoy!
=======================================
Recipe:
(Please download the recipe and read the full details at )
Ingredients
Marinate the chicken (A)
500g chicken thigh meat, cut into one-inch pieces
2 tsp light soy sauce
1/2 tsp salt
1/4 tsp ground white pepper
1 tbsp cornflour
2 tsp vegetable oil
Other ingredients (B)
3 cloves garlic, minced
1/2 cup of cashews
1 small onion,
5 button mushrooms, cut into half
1 bell pepper, slice into strips
1 stalk celery, cut on the bias into strips
2 stalks of green onions, cut into short sections
2 tablespoons vegetable oil for stir-frying
For the stir-fry sauce (C)
2 tbsp fish sauce
1 tbsp oyster sauce
2 tsp brown sugar
1 tsp red chili flakes
2 tsp lime juice
Note: Please adjust the chili flakes to your liking, depending on your spicy preference.
Method
Marinate
- Cut the chicken into bite-sized pieces, about 1.5 inches in length.
- Marinate the chicken pieces with light soy sauce, salt, and white pepper.
- Coat it with cornstarch and oil. Set aside for half an hour before use.
Prepare other ingredients
- Cut the bell pepper into strips, the celery on the bias into strips, the onion into cubes, and the green onions into thin rings.
- Place the cashews in a dry skillet over medium heat and toast them until golden brown and fragrant.
- Prepare the stir-fry sauce (ingredients in B)
Stir-fry
- Next, heat the vegetable oil in the pan and stir-fry the chicken over low heat, then gradually increase to medium-high heat until lightly golden. Remove from the pan.
- Heat some vegetable oil in a wok, then saute the minced garlic until aromatic.
- Add the onion, sliced red bell pepper, mushroom, and celery to the wok and stir-fry for 2-3 minutes.
- Return the chicken to the pan and stir to combine.
- Add the stir-fry sauce.
- Lastly, add the toasted cashews until heated through.
- Garnish the dish with additional sliced green onions.
#鸡肉炒腰果 #chickenandcashewstirfry
=======================================
Website:
Stir Fried Vegetables
This is a Vegetable Stir Fry to make your own. Use it for any veggies you want, and there's an extensive list of flavour variations suggested in the recipe. The tasty Chinese brown sauce makes any vegetables totally scoff able, and there's a generous amount of it to soak your rice!
PRINT RECIPE:
Cooking Basics: How To Stirfry
#shorts #kwoowk
BETTER THAN TAKEOUT - Cashew Chicken!
Thanks to our sponsor, Fetch! Download the Fetch Rewards app now → and use the code PAILIN to get 3000 points on your first receipt!
My new cashew chicken recipe is the best one I've made yet! This video is my ultimate guide for how to make the best possible cashew chicken at home. I've given you every tip, every trick that I use to maximize the deliciousness of this dish. Follow these tips and it'll be the best Thai cashew chicken you've ever had from any restaurant!
00:00 intro
00:33 Prepping the chicken
01:39 Cashew Chicken Sauce
02:34 Prepping vegetables and cashews
03:33 Making fried chilies
04:53 Cooking cashew chicken
10:11 Plating and tasting
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
One of my FAVOURITE recipes of all time!
This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
Pre Order Your Copy:
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
#cookingshow #recipe #fakeaway
Gordon Ramsay's Stir Fry Guide
Here's a quick guide to how to cook two deliciously simple stir fry recipes.
#GordonRamsay #Cooking
Pre-order your copy of Ramsay in 10 here -
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels: