The stir-fry cooking process is so quick, that it is necessary to have everything ready before starting to cook.įor chicken based stir-fry, I prefer boneless, skinless chicken breasts as opposed to tenders because of the tendon, but both will work. To make Thai Style Cashew Chicken Stir-Fry, begin by preparing your ingredients. It uses less oil for the same results and I find it just easier all around. I use a high quality, non-stick frypan like this,
It’s large, and has special cleaning instructions, and I’m short and it’s at the top of my pantry… I have a traditional wok from my local Asian grocery store, but to be honest, I seldom get it out. Stir-fry isn’t difficult to prepare and doesn’t require special kitchen equipment to cook. Juicy strips of chicken breast mixed with tender-crisp sweet red peppers, green and yellow onions, mushrooms, and toasted cashews all combine with a slightly sweet and savory sauce infused with ginger and garlic. My Thai Style Cashew Chicken Stir-Fry is one of my husband’s favorites. Dinner is served in under 30 minutes and it’s going to be so much tastier and healthier then carry out. Stir together a sauce and cook everything over a high heat. Spend a few minutes with the knife and cutting board to slice and dice your meat and veggies. It’s great for during the week because it comes together so quickly.
#Calories in thai cashew chicken stir fry full
Thai Style Cashew Chicken Stir-Fry is full of flavor and is so quick and easy!
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