Thai Chicken Stir Fry w/ Cashews & Bell Peppers

http://jlt.net/category/news/ 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!

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http://themaatrust.org/2018/ 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!

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Print Recipe

Thai Chicken Stir Fry w/ Cashews & Bell Peppers

An easy stir fry with the flavours of Thailand!

Course

appetizer, main course

Cuisine

asian

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 400 gms boneless chicken thighs cut into chunks
• 1/3 cup each of red, yellow and green bell pepper cut into same size chunks as the chicken
• 4-5 dried red chillies
• 1 fresh red chilli
• 3 long lemon grass stalks tender and fibrous parts together
• 2 medium red onions
• 1.5 inch ginger/galangal
• 1 lime peel
• 1 garlic clove
• 10-12 coriander stems
• 1 handful fresh coriander leaves
• 2 tbsp soy sauce
• 1/2 tbsp grated jaggery
• salt and pepper to taste
• 4-6 tbsp oil
• 2-3 cups water
• 1 handful toasted and salted cashews you can toast them separately, if you have unsalted ones

Course appetizer, main course Cuisine asian Prep Time 20 minutes Cook Time 20 minutes Servings people Ingredients 400 gms boneless chicken thighs cut into chunks 1/3 cup each of red, yellow and green bell pepper cut into same size chunks as the chicken 4-5 dried red chillies 1 fresh red chilli 3 long lemon grass stalks tender and fibrous parts together 2 medium red onions 1.5 inch ginger/galangal 1 lime peel 1 garlic clove 10-12 coriander stems 1 handful fresh coriander leaves 2 tbsp soy sauce 1/2 tbsp grated jaggery salt and pepper to taste 4-6 tbsp oil 2-3 cups water 1 handful toasted and salted cashews you can toast them separately, if you have unsalted ones

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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