![]() Use soft light brown sugar, it you have palm sugar then use that! Dark brown sugar will have an overpowering taste of molasses and be slightly bitter, and demerara sugar won’t dissolve as easily, leaving crunchy sugar crystals in the stir fry. Brown sugar – this helps balance the salty and spicy flavours.If you don’t like the taste of oysters don’t worry, it doesn’t really taste of oysters. Not only does it pack some wonderful flavour in to this dish, but oyster sauce makes the chicken stir fry glisten and have a glossy appearance. Oyster sauce – this thick dark brown liquid is salty, sweet, rich and packed with unami flavour.If you only have light soy sauce, see my recipe tips below for how to make this recipe without dark soy sauce. Soy sauce – a mixture of dark soy sauce and light soy sauce provides colour and rich saltiness.You can use a small brown onion, finely sliced into wedges, instead, or add sliced onion AND spring onions. Dried red chillies – I like to leave the dried chillies whole, however if you are wanting to make this a mild Thai stir fry then remove the seeds.Don’t buy roasted and salted cashew nuts as this together with the salty Thai sauce will make the dish far too salty. Cashew nuts – try and get raw cashew nuts and then roast them yourself for maximum flavour.Chicken breast – you can also use chicken thigh.Not only does it save time (and washing up!) but I find the flour cloying, and making this dish without cornflour it leaves it light and juicy. Many recipes call to coat the chicken in flour or cornflour, but we prefer to omit this step.Chicken with cashew nuts is such a fantastic combination, the juicy chicken and toasted cashew nuts make it one of those dishes I can’t stop eating!.The dish is packed with flavour from salty Oyster sauce and spicy dried chillies – and it is easy to adjust these to your personal tastes and make as hot and spicy or mild as you like.Or add an extra bell pepper / capsicum and some sugar snaps to bulk it out to serve 3-4. ![]()
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