Asian HomeCooked

Thai Chicken Stir Fry w/ Cashews & Bell Peppers

June 11, 2017

Today was the second day that I did an #instastoryrecipe! The first one was a simple Mushroom Chilli that I posted earlier this Friday. I didn’t get overwhelming feedback –  but it took just two people who actually recreated my recipe by following the story to boost my confidence and encourage me to create another Insta story!

Today’s recipe was a simple #instathaichickenstirfry with cashewnuts and bell peppers! Delicious! As a blogger – who has a passion for cooking – one of my biggest shortfalls is marketing – or the lack thereof! I guess somehow, over time the passion comes through! I intend to continue at least one or two insta story recipes every week! Wanna join me? Follow me on Instagram @riotofflavours! 

In the meanwhile, here’s the recipe!

Print Recipe
Thai Chicken Stir Fry w/ Cashews & Bell Peppers
An easy stir fry with the flavours of Thailand!
Cuisine asian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Cuisine asian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Boil together - the dried chillies, 1/4 of one onion, half the garlic clove, half the ginger, the fibrous part of the lemon grass, the lime peel.
  2. Drain and discard the fibrous lemon grass. Grind the remaining ingredients with 1/4 raw onion, the other half of the garlic, the other half of the ginger, the fresh red chilli and the tender part of the lemon grass - till as smooth as possible
  3. In a wok, add 3 tbsp oil and put in the ground paste. Stir well till the raw smell goes.
  4. Add the onions and cashews and stir over a high heat.
  5. Now, put in the bell peppers and continue to stir well.
  6. In the meanwhile, marinate the chicken in soy sauce and jaggery
  7. In another pan, put in the rest of the oil and fry off the chicken till half cooked and golden.
  8. By now, the bell pepper mixture in the wok should show signs of the oil leaving the sides.
  9. Put in the chicken and toss the whole thing together.
  10. Adjust the salt and pepper - check for a combination of tangy, spicy, slightly sweet. Adjust and garnish with fresh coriander leaves and fresh red chilli.
  11. Serve as is or with steamed rice. Tip: You can use the drained water from the boiled chilli mixture to cook the rice. It enhances the Thai flavour.
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