Thai Cashew Chicken With Cauliflower Rice Recipes

THAI CASHEW CHICKEN WITH CAULIFLOWER RICE

Steps:

• Make the sauce: Soak the dates in hot water for 15 minutes. Reserve the soaking liquid. Combine the fish sauce, tamari, dates and 2 tablespoons of the soaking liquid in a small blender or mini food processor. Blend until completely smooth; add more soaking liquid to loosen the sauce, if necessary. Set aside until ready to stir-fry.
• Make the stir-fry: Place the chicken in a medium bowl and season with salt and pepper. Sprinkle with the rice flour. Stir well and refrigerate until ready to stir-fry.
• Heat 1 to 2 tablespoons oil in a wok over medium heat, swirling to coat all sides of the wok.
• Add the cashews and cook, stirring, until lightly browned, 2 to 3 minutes. (Watch closely; the cashews will cook quickly.) With a slotted spoon, remove to a paper towel-lined plate.
• Increase the heat to medium-high. Add the chiles and fry, stirring occasionally, until fragrant, about 1 minute. Add the onion and cook, stirring occasionally, for 1 more minute. Add the garlic and stir once. Add the chicken and cook, stirring occasionally, until chicken starts to brown, 3 to 5 minutes.
• Add the carrot, baby corn and mushrooms and cook, stirring occasionally, about 2 minutes longer, or until everything is cooked to your liking. Stir in the sauce, coating the chicken and vegetables, and cook for 30 seconds.
• Remove from the heat then stir in the scallions and cashews. Serve over the cauliflower rice!
• Working in batches, if necessary, pulse the cauliflower in a food processor until it has the consistency of couscous. Set the cauliflower rice aside.
• Heat the oil over medium heat in a large skillet. Add the garlic and cook, stirring, for about 30 seconds. Add the cauliflower rice. Cook for 3 to 5 minutes, or until cooked through to your liking. Remove from the heat and stir in the cilantro.

THAI CASHEW CHICKEN

Steps:

• In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
• Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

AUTHENTIC THAI CASHEW CHICKEN

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

THAI CASHEW CHICKEN CURRY

Steps:

• On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid).
• In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic.
• Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
• Stir in the coconut milk, cilantro and Thai basil.
• Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews.
• Cool to room temperature and serve on basmati rice the next day.