Royal Thai Cashew Chicken with Stir Fry Veggies

Not that
I’m committing to letting it all go but I’m definitely going to cut way back. I
still have some sweet things to share but I’m going to try to kill that sweet
tooth for a little while. Well, at least
until Valentine’s Day… I guess salt here I come. Just kidding. Maybe not
really.

So last
night for dinner I made this. It is a good start though I know the healthy crew
(whoever they are) will pick it apart. OK! I know. Rice, salty sauce, nuts.
Jeez. But hey! I got my 5 servings of veggies in. A girl has to start
somewhere. I love Asian food-my favorite is Vietnamese. But today it is Thai. I
believe they stole this recipe from the Chinese. Well, they did add fish sauce
instead of oyster sauce and cashews instead of peanuts. And being a girl who
isn’t that big on peanuts I prefer the cashews. Just don’t use too many.

This is a
quick dish. Lots of fun slicing with the new knife my mom sent. A Global Chef
knife. Expensive but worth it. You will feel like a pro, I promise. So get to
work-just don’t cut yourself. And please add broccoli. I would have but the
person in my life who is complaining about sugar hates broccoli. Next time I’m
going to ignore him. In fact I think I’ll give him broccoli instead of rice. That
will show him!

Happy New
Year!

 Royal Thai Chicken
with Cashews

1 lb
boneless chicken breasts

Black
Pepper freshly ground

2T canola
or peanut oil

1/3c
cashews

1 small
onion sliced

3 garlic
cloves chopped

½ to 1 t
chili paste

3 green
onions cut on the diagonal in 1 inch pieces

4t fish sauce

1T dark soy sauce

½ to 1 t
brown sugar

1 fresh
red chile sliced and seeded

Cut the
chicken into bite sized pieces and mix with black pepper. (I use about 4
really good grinds of the mill.)

Heat the
oil in wok or a wide skillet. Add the cashews and stir over medium heat until
roasted and golden. Do not let them burn. Remove from wok with a slotted spoon.

Add onion
and garlic to wok and stir fry for about 3 minutes. Add chicken pieces. Stir fry
until chicken is opaque-about 2-3 minutes. Add green onions, fish sauce, soy
sauce and chili paste plus the sugar. Stir about another minute. Then stir in
toasted cashews.

Serve
with jasmine rice and the stir fried vegetables below.

1 large
onion sliced

1 medium
carrot peeled and sliced thinly on the diagonal

2 garlic
cloves chopped

1 inch
piece of fresh ginger peeled and cut in slices (if
you don’t have it you don’t need it)

½ c dried
shitake mushrooms reconstituted or substitute fresh or regular mushrooms in
which case I would use a cup

1 red
pepper seeded and cut into strips

1 stalk
of broccoli cut into florets (if you have a broccoli hater add other vegetables
of your choice)

3 green
onions cut in 1 inch slices

2 T
canola or peanut oil

3T
chicken stock

2T fish
sauce

2T light soy sauce

1T lime juice

1T honey
or brown sugar

2t
cornstarch mixed with 3T water until smooth

1t chili
paste if you want these spicier

Before
you start cooking have everything ready and sliced and your sauce mixed in a
cup. (I make these before I do the chicken. You can
reheat in microwave but you can keep them warm in the oven also OR just tent
with foil.)

Place wok
over medium high heat. Add oil and swirl it around wok. Add onion and cook 1
minute. Add carrot, garlic, ginger and stir fry for another minute. Now add the
mushrooms and stir until the carrot begins to soften.

Add red
pepper, broccoli and green onions then pour in the sauce. Stir until vegetables
are cooked to your liking but I prefer them crisp.
Add more sour, spicy or sweet if you want it.

Enjoy!