On our recent trip to Thailand we had a few versions of Thai chicken and cashews. They were at relatively upscale places, so I didn't get any photos, but ... so delicious! The Thai version of chicken and cashews bears no resemblance to the gooey mess typical of American Chinese take-out.
I found this recipe from Gourmet magazine, and it turned out great! Is there anything better than fresh ginger, garlic, and scallions?
- 1 bunch scallions
- 1 pound skinless boneless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 red bell pepper, chopped (optional; I omitted because we don't care for bell pepper)
- 4 garlic cloves, finely chopped
- 1 1/2 tablespoons finely chopped peeled fresh ginger
- 1/4 teaspoon dried hot red-pepper flakes
- 3/4 cup reduced-sodium chicken broth
- 1 1/2 tablespoons soy sauce
- 1 1/2 teaspoons cornstarch
- 1 teaspoon sugar
- 1/2 cup salted roasted whole cashews
- Cooked white or brown rice
- Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
- Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
Tim's Rating: 8/10
Liz's Rating: 9/10