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Saturday, November 30, 2013

Thai chicken with cashews and chilies


Don't mind the basil in every photo . 

I told myself to blog more often and this month is my not too lazy month .

8 post in total - I need a pat in the back lol 

Maybe I should try to post at least 4 times a week ....

Ha ! 

If only there's 3 of me - one to cook and wash all the cooking/baking paraphernalia , one to take photos and one to write the effin blog post *sigh*

Well , at least if you're just a one-woman show , you'll be the only one to eat all the goodies , right ?!

I've got loads of recipes that I want to try and only a month left before we say good bye to this eventful year .


Thai food is my current favorite , besides its wonderful flavor , it is easy to cook as well .

Take this dish for example , it'll take you under 15 minutes to cook it , preparation is the key - no using any mobile device while cooking or if you're using it to check the recipe , no detour to any other sites ^_____^'' 

About this dish , 'twas not spicy at all , you would think that with 8 whole chilies in there , it'll came out spicy , I should have cut it in half , good thing that there's always my dependable standby , homemade chili sauce .

So , what's your favorite Thai food ?


Recipe adapted from Quick and Easy Thai


My modification in green

2 large dried red chilies , each cut into 4 pieces or 6 to 8 small dried red chilies
3/4 pound boneless chicken thigh or breast , cut into bite-sized chunks 350 grams 
1 medium onion , cut into chunks , about 1 cup 1/2 cup 
1 small yellow bell pepper , cut into bite-sized pieces
1 stalk spring onion , cut into 1 1/2-inch slices 
2 tablespoons fish sauce
2 tablespoons water
2 teaspoons soy sauce 1 1/2 teaspoons soy sauce + 1 teaspoon kecap manis ( sweet soy sauce )
1/2 teaspoon homemade chili sauce
1/2 teaspoon sugar omitted this 
1/2 cup dry-roasted salted cashews DIY pan-fried cashews 

To cook cashews ( Prepare this few hours ahead ) :  Soak cashews  in a cold water for 15 minutes then rinse and drain . Put in a colander and let stand for an hour . You can either deep-fry or pan-fry it with about 3 tablespoons of oil depending on how much cashews you're going to cook , I used 3/4 cup cashews , just adjust the oil  , until golden brown , drain in a paper towel . Extra cashews can be stored in an airtight jar for future use .

* In a wok or a skillet , heat some oil , over medium heat , for 1 minute then add chilies , cook and stir for 1 minute , letting them to darken a bit . Scoop out chilies and set aside .

* Increase heat to medium-high and add chicken , cook until it changes color , 1 to 2 minutes ( 4 minutes ) . Add the onion and stir-fry for 2 minutes ( 3 minutes ) until onion softens a bit and chicken is cooked through . Toss in bell pepper and cook for few seconds . Add fish sauce , water , soy sauce kecap manis and sugar  , mix well . Add the cashews , chili sauce , sliced spring onion and chilies and cook for 1 minute , stirring well to combine . Transfer to a serving platter , sprinkle with extra cashews and serve hot or warm .


This post is linked to the bloghop event Asian Food Fest : Thailand hosted by Lena of Frozen Wings


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Also at Cook your Books hosted by Joyce of Kitchen Flavours


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13 comments:

  1. Hi Anne,
    This dish looks really delicious! I love cashew nuts in dishes!
    Sometimes I do not know what to write too!
    Yup, year end is just round the corner! How time really flies!
    Thanks for sharing with CYB!

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    1. Joyce , gahhhh if only writing a blog post is as easy as clicking the camera *sigh* :D

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  2. hi anne, if not for the thai event, i think i could be just as lazy as you are...but even if i'm not lazy, i dont think i can come up with 4 posts a week! very stressful for me! thank you for your entry , you have cooked this looking very delicious! my favourite thai food..hmm..too many..but always like red curry , green curry , tom yum and pad thai!

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    1. Lena , we're too lazy to churn out 4 post a week lol Pad Thai for sure !

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  3. You did an excellent job, Anne. I love your recipes and photography. The chicken looks super duper delicious.

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  4. Oh my gosh – these look AMAZING! So bright and delicious. I’d love to reach right into that screen and grab the bowl!!!

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  5. Hi Anne,

    I reckon Nov has been a lazy month for most bloggers including me... Good that you did managed to do well with 8 posts... pat pat!

    I must say your Thai chicken looks very pretty to eat with all snappy clear shots!

    Btw, we are still cooking and baking Bill Granger until end of Dec 2013. I have updated with my blog post with this info. Thanks :D

    Zoe

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    Replies
    1. Zoe , Thanks for the pat lol I reserved one of Bill's book at the library this morning , hopefully , I can try another of his recipe :D

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  6. Beside Thai foods, now I also like simple Vietnam stir fry because they added my favourite lemongrass .. This is quick and yummy!

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  7. wow, your plating and photography skills are stunnning!
    capturing stir fry dishes is not that easy for me.....
    you naile it my friend!
    btw, i love to add some tamarind and also szechuan peppercorn to tis kind of stir fry!

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  8. I love Thai food, too, so keep it coming!!! Your cashew chicken looks scrumptious...and I love the basil garnish :)

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  9. I love adding nuts to my sweet and savory recipes. Your thai chicken with cashews looks great and this is my favorite.

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