Thursday, October 1, 2009

Thai Cashew Chicken

Adapted from a Mingling of Tastes and Allrecipes

This spicy stir fry was an attempt to start labor after being almost a week overdue. It didn't work, but it was delicious and packed with healthy veggies.

2 cups chicken pieces
1 Tbsp oil
6 Tbsp ketchup
6 Tbsp oyster sauce
2 Tbsp soy sauce
3/4 cup chicken broth
3 tsp white sugar
2 Tbsp Thai chili paste (adjust this to your tastes, it can make it very hot!)
1 Tbsp flour
1 large onion, chopped
1 zucchini, chopped
3-4 large carrots, julienned
1 red pepper, chopped
1 head broccoli, chopped
*dried red chilies (optional, for additional heat)
1/2 cup cashews
Steamed rice, for serving

Mix together the ketchup, oyster sauce, soy sauce, chicken broth, sugar and chili paste. Reserve half of the sauce and marinate the chicken in the other half in the fridge for at least 1/2 hour (the longer the better).

While the chicken is in the fridge, prepare all of the vegetables, cook rice and set aside.

Heat 1 Tbsp oil in a large skillet over medium high heat. Add the chicken plus chopped onion and stir fry for several minutes until meat is cooked through. Lower the heat to medium, add in the reserved sauce plus 1 Tbsp flour to thicken, the rest of the veggies and cook for 4-5 minutes until the vegetables are just beginning to become tender, but still have bite. Remove from heat, mix in the cashews and serve immediately over rice.

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