Tuesday, December 15, 2009

Cashew Chicken

Cashew Chicken
from Samui Institute of Thai Culinary Arts

1/2 boneless chicken breast
1/2 med. white onion 1/3 cup
1 bunch spring onions 1/4 cup
1/4 fresh green pepper
1/4 fresh red pepper
1/3 cup unsalted roast cashew nuts
5 deep-fried dried red hot chilies (see below) for decoration
2 cloves chopped garlic
1 tbsp oyster sauce
1 tsp fish sauce
1/2 tsp cane sugar
ground black pepper to taste
1 tbsp soy bean oil or vegetable oil
1/4 cup chicken stock or vegetable stock
1 tbsp corn starch or corn flour
2 tsp deep fried dried garlic for garnish


1. Cut the chicken into thin strips
2. To fry the dried red hot chilies, drop them in hot oil, let fry about 10 seconds, remove and drain.
3. Cut the white onion, green pepper, and red pepper into thin strips.
4. Heat the oil in a wok or large frying pan. Add the garlic and chicken and stir fry 1 minute.
5. Add the white onion, green pepper, red pepper and stir fry about 1 minute..
6, Add the cashew nuts, fried chilies and chicken stock. Stir fry another 20 seconds.
7. Add the oyster sauce, fish sauce, sugar and pepper. Stir briefly. Add the cornstarch and spring onion and stir fry a little more.
8. Serve hot, garnished with coriander leaves and deep fried garlic.

Thursday, December 3, 2009

Teriyaki Chicken

Always a big hit at our house, especially for guests. (Elizabeth - look, no dairy!)

1 c soy sauce
1 1/4 c brown sugar
1 t minced garlic
chicken pieces for 6 - 8 people (tenders would be delicious)
2 - 3 T cornstarch
1 c chicken broth

Combine first four ingredients in large pot and bring to a boil. Partially cook the chicken, turning it so all the pieces get covered with sauce. Remove chicken to a 9x13 baking dish (or smaller if you're cooking for fewer).

Stir cornstarch into chicken broth and pour into sauce. Cook until mixture is thickened slightly. Pour sauce over chicken. Cover dish with foil (or use a casserole dish with a lid) and bake at 350 for 30 minutes or until chicken is done.

We serve this over rice with pineapple and broccoli.

***NOTE: This recipe makes a lot of sauce, so you may want to cut it in half if you're serving fewer than five or six. I'd try it as-is once to see of it's too much sauce for you. Enjoy!