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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Thai Cashew Chicken Recipe

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This recipe for Thai Cashew Chicken is from Recipes from the Dahl House, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 small Thai red peppers
1 Tablespoon oil
2 chicken breasts, cut in small cubes
2 teaspoons garlic, fresh, minced or powder
3 Tablespoons oyster sauce
2 teaspoons soy sauce
½ teaspoon chicken bouillon
2 teaspoons sugar
1 medium onion, diced
¼ cup water, or less if needed
¼ - ½ green onions
1 cup cashews
Directions:
Directions:
Stir fry about 20 small Thai red peppers in oil then remove from pan. Cook chicken thoroughly in pan, smaller pieces will cook quickly. In a bowl, mix together garlic, oyster sauce, soy sauce, bouillon and sugar. Pour sauce mixture over the chicken to soak it in while cooking. When chicken is almost done, add 1 cut up onion. Add a little water if needed. Cook until onions soften. Turn off and add green onion and cashews. Thai peppers can be added back in or left out altogether.
Personal Notes:
Personal Notes:
This recipe comes from my sister, Angie who served her mission in Thailand and this is one of the meals she learned to make and brought home with her.

 

 

 

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