However, slicing them in consistent sized pieces is important to promote even cooking. How the vegetables are sliced is up to the chef. Toss in flour, salt, and pepper for better browning. Anyway you choose to slice or dice your breast meat is fine as long as the pieces are a consistent size so they cook evenly, but I recommend slicing the chicken strips at an angle, against the grain for a really tender result. Since breast meat is so lean, it’s important to cook the chicken just to the point where there is no longer pink in the center. The stir-fry cooking process is so quick, that it is necessary to have everything ready before starting to cook.įor chicken based stir-fry, I prefer boneless, skinless chicken breasts as opposed to tenders because of the tendon, but both will work. To make Thai Style Cashew Chicken Stir-Fry, begin by preparing your ingredients. It uses less oil for the same results and I find it just easier all around. I use a high quality, non-stick frypan like this, It’s large, and has special cleaning instructions, and I’m short and it’s at the top of my pantry… I have a traditional wok from my local Asian grocery store, but to be honest, I seldom get it out. Stir-fry isn’t difficult to prepare and doesn’t require special kitchen equipment to cook. Juicy strips of chicken breast mixed with tender-crisp sweet red peppers, green and yellow onions, mushrooms, and toasted cashews all combine with a slightly sweet and savory sauce infused with ginger and garlic.
My Thai Style Cashew Chicken Stir-Fry is one of my husband’s favorites. Dinner is served in under 30 minutes and it’s going to be so much tastier and healthier then carry out.
Stir together a sauce and cook everything over a high heat. Spend a few minutes with the knife and cutting board to slice and dice your meat and veggies. It’s great for during the week because it comes together so quickly.
Orange and cashew chicken stir fry full#
Thai Style Cashew Chicken Stir-Fry is full of flavor and is so quick and easy!
0 kommentar(er)
