#THAI CASHEW CHICKEN COCONUT MILK HOW TO#

Cook for 3 to 5 minutes, or until cooked through to your liking. Add the garlic and cook, stirring, for about 30 seconds. Heat the oil over medium heat in a large skillet. Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn). Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Working in batches, if necessary, pulse the cauliflower in a food processor until it has the consistency of couscous. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (cant skip marinating for this recipe). Remove from the heat then stir in the scallions and cashews.

#THAI CASHEW CHICKEN COCONUT MILK HOW TO#

Stir in the sauce, coating the chicken and vegetables, and cook for 30 seconds. How to Make Thai Cashew Chicken Step 1: Make Sauce. Add the chicken and cook, stirring occasionally, until chicken starts to brown, 3 to 5 minutes.Īdd the carrot, baby corn and mushrooms and cook, stirring occasionally, about 2 minutes longer, or until everything is cooked to your liking. Add the onion and cook, stirring occasionally, for 1 more minute. Add the chiles and fry, stirring occasionally, until fragrant, about 1 minute. (Watch closely the cashews will cook quickly.) With a slotted spoon, remove to a paper towel-lined plate. Heat 1 to 2 tablespoons oil in a wok over medium heat, swirling to coat all sides of the wok.Īdd the cashews and cook, stirring, until lightly browned, 2 to 3 minutes. Stir well and refrigerate until ready to stir-fry. Make the stir-fry: Place the chicken in a medium bowl and season with salt and pepper. Blend until completely smooth add more soaking liquid to loosen the sauce, if necessary. Combine the fish sauce, tamari, dates and 2 tablespoons of the soaking liquid in a small blender or mini food processor. Make the sauce: Soak the dates in hot water for 15 minutes. Oil, such as avocado oil (or coconut oil, as long as you keep an eye on the temperature), for fryingĦ to 8 finger-length dried Thai chiles, halved lengthwise (and seeded, if desired)ġ/2 yellow onion, quartered and layers separatedġ6 ears canned baby corn, drained and halved lengthwiseĤ ounces mushrooms, quartered if large or halved if small (I use oyster mushrooms)Ģ to 3 scallions, cut into 1-inch pieces on the diagonalĬauliflower Rice, recipe follows, for servingġ/2 large head cauliflower, cored and cut into florets 2 tablespoons gluten-free tamari (or coconut aminos, for a Whole30 option)Ģ to 4 pitted dates, depending on desired sweetnessġ pound boneless, skinless chicken thighs, trimmed of fat and sliced into bite-size stripsĢ tablespoons rice flour (or almond flour or coconut flour, for Whole30 options)

Thai cashew chicken coconut milk