I was teaching Easy Thai Green Curry with Chicken and Thai Cashew Fried Chicken Stir-Fry, which has become my Thai hubby’s favorite dish that I make. Thai cuisine is not the same as other Asian cuisine, so I wasn’t too worried about teaching them something they already knew, but by appearances, they looked more Thai than me, as I’d already indirectly been told, so I was a bit intimidated. She said, “Oh, ok!” and now it was up to me to prove that I knew something about Thai cooking.Īs I looked across the room before starting my class, I saw about 17 women, 13 of which were originally from either China, Indonesia, or Singapore, and the other four were from America. I quickly explained to her that technically I’m not Thai, BUT my husband is Thai, so I do have a Thai last name, which I think makes me sort of half-Thai, and that I know more about Thai cooking than my Thai mother-n-law does. I had just told her that I would be teaching the Thai cooking class, and I could tell she was a bit incredulous that an American girl should be teaching her Thai cooking. Add in red pepper flakes if you want more spice.“You are not Thai!” the sweet Chinese lady said to me as she walked in a few minutes before I began teaching my Thai cooking class.Toss and cook for about about 3-4 minutes on medium/low. Next, add chicken, scallions and sauce mixture directly into sauté pan of vegetables.(You want the vegetables to stay a bit firm/ crunchy) Sauté for about 3-5 minutes and continuously toss.Once the oil is hot, add onion, celery, carrots, red bell peppers, Thai chili peppers, and cashews to the pan.In a large sauté pan, set heat to medium and add in sesame oil.Set aside onto a plate lined with paper towel. Be sure that internal temperature of chicken has reached 160☏. Fry for about 6 minutes/ until lightly golden. Once the oil is hot and up to temp – shake each piece of chicken to remove excess flour.Once the chicken has been trimmed, tenderized and cut into 1 inch cubes – make sure that the chicken is dry and toss in flour (evenly coat each cube).Set a deep pot or deep sauté pan over medium high heat.(Hoisin sauce, soy sauce, minced garlic, honey, chicken broth, and rice vinegar). In a small bowl – mix all sauce ingredients together.Wash hands thoroughly after de-seeding and cutting). Want extra spice? Add desired amount of red pepper flakes.1 tablespoon of sesame seeds for garnish.1/4 cup of julienned scallions (Optional: set thin sliced rounds of green part of scallions aside for garnish).1/8 cup of thin julienned red Thai chili peppers (remove seeds).3/4 cup of julienned red bell pepper (about half of a pepper).1 1/2 cups of vegetable or canola oil (for frying).1 1/2 lbs of boneless skinless chicken breasts (trimmed of fat, pounded/tenderized and cut into 1 inch cubes).
Mark this on your calendar for one of your dinners this week, you will not regret it! I couldn’t wait for my friends and family to try this, so I decided that I’m going to make it for them this weekend.
Serve this over jasmine white rice or even brown rice if you’re looking for a healthier alternative! This is even a great option for meal prepping during the week. If you enjoy cashews, asian cuisine and just a tiny bit of spice then you will absolutely love this dish. I’m sure its out there, I just have to keep searching around! After I took the first bite, I shocked myself believe it or not. Being in Portland, I haven’t found any Thai restaurants that I absolutely love just yet. I always get Thai cashew chicken anytime I order Thai food. The other day I was craving Thai food, so I decided to make one of my favorite dishes myself.
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