Thai Cashew Chicken Noodle Bowl Recipes

THAI CASHEW CHICKEN

Steps:

• Make the sauce: Stir all the sauce ingredients into a small bowl and set aside.
• Cook the cashews: Heat the peanut oil in a large wok or skillet, over medium heat. Add the cashews and cook until they become aromatic and start to brown but not burn, about 3 minutes. Transfer the cashews to a bowl using a slotted spoon.
• Cook veggies: Turn up the heat to high and add the onion, garlic and bell peppers to the wok and cook for 30 seconds to 1 minute.
• Cook the chicken: Add the cubed chicken thighs to the skillet and cook for 1 to 2 minutes or until the chicken is no longer pink.
• Finish the dish: Add the dried red chilies and sauce to the wok. Cook for another 2 minutes until the sauce is thick and glossy. Stir in the toasted cashews and green onions and serve.

THAI CHICKEN NOODLE BOWL

Steps:

• Soak noodles in water while you prepare the rest of the recipe. They need to soak about 20-30 minutes.
• Add canola oil to pan over medium-high heat. Once oil is shimmering, add ginger and garlic to pan. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
• Add chicken to pan with ginger and garlic. Cook for 5-7 minutes or until cooked through, stirring occasionally.
• Remove mixture from pan and set aside. Wipe out pan and return to stove over medium-high heat.
• Add curry paste to pan and sauté about 1 minute or until fragrant. Add coconut milk, soy sauce, fish sauce, and broth, and stir to combine. Reduce heat to medium. Simmer for 10 minutes.
• While sauce simmers, cook noodles according to package directions. Drain and set aside.
• Add reserved chicken mixture to sauce in pan along with cabbage and carrots. Heat about 5 minutes or until chicken is warmed through.
• Place noodles in bowl and top with chicken/sauce mixture. Garnish with bean sprouts, cilantro, scallions, and fresh lime.

THAI CASHEW CHICKEN STIR FRY

Steps:

• Sauce: Mix all the Sauce ingredients in a small bowl.
• Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
• Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
• Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
• White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
• Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
• Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
• Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

THAI CASHEW CHICKEN

Steps:

• In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
• Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

CASHEW CHICKEN WITH NOODLES

Steps:

• Cook rice noodles according to package directions., Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer., Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.

SPICY CASHEW CHICKEN NOODLES

Steps:

• Assemble the chicken marinade. Mix and coat the chopped chicken with corn starch. Drizzle soy sauce over the chicken and mix. Let sit in the refrigerator for at least 30 minutes.
• While waiting for the chicken to marinate, cook linguine noodles according to package instructions. Drain and rinse with cold water. Toss with a bit of oil to keep them from sticking. Set aside.
• Combine and mix sauce ingredients in a bowl. Set aside.
• Heat canola oil in a 3 quart or larger pan over medium heat. Add chicken, including the marinade, stirring to break apart any chunks that have stuck together. Cook until the chicken is cooked on the outside, about 5 minutes, stirring frequently.
• Add cashews and sliced bell peppers to the pan. Cook until the bell peppers soften and the chicken is cooked through, 5 to 10 minutes, stirring frequently. Add more canola oil if the pan gets too dry.
• Add cooked linguine noodles to the pan. Stir to combine. Add sauce to the pan. Stir until everything is coated in the sauce.
• Remove pan from heat. Top with scallions and sesame seeds. Serve.

GAI PAD MED MAMUANG THAI CASHEW CHICKEN

Steps:

• Slice chicken breasts into thin strips and tossed with cornstarch in a mixing bowl until fully coated.
• Pour oil into a large wok with minced garlic and cook for one minute over medium heat until it browns.
• Add chicken breast slices to the wok and stir fry for 3 minutes until the exterior of the meat is golden brown.
• Add the sliced onions, bell peppers and red chili. Stir fry for an additional 3 minutes until the vegetables are tender.
• Add the chicken stock, wine, oyster sauce, soy sauce, fish sauce and brown sugar to the wok stir until combined.
• Add roasted cashews and green onions and stir-fry for one minute. Serve with steamed jasmine rice.

THAI CASHEW CHICKEN

Steps:

• Clean and pat-dry the chicken breasts, then thinly slice into bite-sized pieces. Combine the chicken and sweet dark soy sauce in a large bowl. Mix until the chicken is fully coated in the sauce, then set aside to marinate for 15-20 minutes.
• Combine the light soy sauce, oyster sauce, fish sauce, tamarind paste, brown sugar, corn starch, and water in a measuring cup (for easier pouring) or small bowl. Mix until thoroughly combined, then set aside.
• Prepare/chop the onion, garlic, red chilies, red and yellow bell peppers, and spring onion as indicated in the 'Ingredients' section. Rinse the Thai dried red chilies and pat-dry with a paper towel. Remove the stems and set aside.
• Heat ½ tablespoon of canola oil in a large nonstick wok over medium high-heat. Once hot, add the Thai dried red chilies and sauté for 20-40 seconds until they crisp up and are fragrant. Use a slotted spoon to transfer them to a paper towel lined plate to drain. (No need to wipe out the oil in the wok.)
• Lightly toss the marinated chicken with the all-purpose flour (it will be sticky). Add 1.5 tablespoon of canola oil to the wok and heat over medium-high heat. Once hot, add the chicken and quickly spread the pieces out around the pan. Cook for about 2 minutes, stir-frying constantly, until the chicken pieces have cooked through on both sides. (Note: The pieces will be a bit sticky at first, but they will loosen up as you stir-fry in the oil.) Switch off the heat and use a slotted spoon to transfer to a clean bowl. Wipe out the wok with a paper towel.
• Heat the remaining 1.5 tablespoons of canola oil in the wok over high heat. Once hot, add the onion, garlic, and red chilies. Stir-fry for 30 seconds until fragrant.
• Add red and yellow bell peppers and toss for 30 seconds to combine.
• Add the cashews and Thai dried red chilies and stir-fry for 30 seconds until everything in the wok is combined well.
• Add the chicken and pour the sauce over everything in the wok. Toss for 1-2 minutes, until everything is coated well in the sauce and it has slightly thickened.
• Add the spring onion and toss through for 20 seconds to combine, then switch off the heat.
• Transfer to a serving bowl/dish and serve with warm steamed rice.

THAI CASHEW CHICKEN NOODLE BOWL

Steps:

• 1. Mix the sauce ingredients together in a bowl and set aside. Heat oil in a wok or skillet and add the cashews and cook 5 minutes. Remove from wok with slotted spoon and set aside.
• 2. Add the onion and garlic to the Wok. Cook 30 seconds. Add the chicken pieces and cook 2 minutes. Add the white parts of the green onion and cook 1 minute. Add the drained cooked noodles and toss to mix.
• 3. Add the sauce and cook until warmed through. Serve topped with the cashews and cilantro