This is a greatThai food favouritethats incredibly quick to make.
So you dont need nor do youwanta ton of sauce to soak your rice.
Honestly, just look at this.
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They bring texture, flavour and nutty richness to the party.
It only takes around 3 minutes.
If you only have roasted cashews, thats fine too.
Just toast them lightly for around 90 seconds, they dont need to be as fully cooked.
Whichever you use, be sure to useunsaltedcashews.
If you prefer to use breast, considertenderising it the Chinese restaurant wayto make it softer and more juicy.
Onion and garlic Essential aromatics.
Its hard to find astir fryin my world that doesnt start with these two!
Green onion For freshness and colour;
Chilli For a hit of spiciness.
as a primary seasoning.
While it might smell a bit (ok, very!)
funky straight out of the bottle, once its cooked it is completely transformed.
It adds an incomparable complexity and depth of flavour into any dish.
No fishy flavours at all in the end result!
Also cook thejasmine ricebeforehand it takes longer to make than this stir fry!!
Sauce Mix the sauce in a small dish;
Cashews Start by cooking off the cashews.
Reserve the oil we will use that to cook the stir fry;
Stir fry!
As with allstir fries, we add ingredients in the order it takes to cook.
Start with garlic and onion, the aromatics.
Just tossed for 30 seconds is all thats needed to get them started and to flavour the oil.
Next toss the chicken in.
Once the chicken is mostly cooked, add the white part of the green onions (ie.
the thicker part at the base of the stem) along with the chilli.
Sauce Next, the sauce.
What was that, a grand total of 8 minutes?
I told you it was fast!!
Id also add a simple side salad just to up the vegetable quota.
Then of course, my fallback that works with literally anything: simple, classicAsian Sesame Dressing.
Use this for any vegetables raw, roasted, steamed, blanched.
You just cant go wrong with it!
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