Archive for ‘Asian Takeout’

August 8, 2010

Thai Takeout Cashew Chicken or Tofu Stir-Fry

by cillefish

I made this the other day with tofu separately pan-roasted. Superfast, good taste, refrigerates well. The onion wasn’t in the original recipe, but it was missing something without it.

Thai takeout cashew chicken or tofu stir-fry
Serves 4-6

Ingredients:

  • 1lb /450g boneless chicken breasts (or 8oz extra-firm tofu, squeezed and drained [half of a 16-oz package])
  • 2 Tbsp / 30ml vegetable oil (I used half olive oil, half peanut oil)
  • 2 garlic cloves, sliced thinly
  • 4 dried chilies, chopped (double if these are the tiny, pencil-tip-sized ones)
  • 1 red bell pepper, seeded and diced to 3/4″ / 2cm3 pieces
  • 1 small yellow or white onion chopped to 3/4″ / 2cm3 pieces
  • 2 Tbsp / 30ml oyster sauce
  • 1 Tbsp /15ml soy sauce
  • pinch of granulated sugar (the spicier you make it, the more sugar you should be adding)
  • 1 bunch spring onions, cut into 2in lengths (scissor ’em)
  • 6oz / 175g cashew nuts
  • Jasmine rice or sticky white rice
  • coriander leaves, to garnish (optional)

read more »

Advertisements