Add chicken and sauce: Toss until everything is coated well in the sauce and it has slightly thickened.Add cashews and dried red chilies: Stir-fry to combine them with everything else in the wok.Stir-fry bell peppers: Add the red and yellow bell pepper pieces and toss to combine.Then stir-fry the onion, garlic, and red chilies. Cook aromatics: Heat the remaining oil in the wok over high heat.(Note: The pieces will be a bit sticky at first, but they will loosen up as you stir-fry in the oil.) Use a slotted spoon to transfer to a clean bowl, and wipe out the wok. Stir-fry constantly, until the chicken pieces have cooked through on both sides. Once hot, add the chicken and quickly spread the pieces out around the pan. Cook the chicken: Lightly toss the marinated chicken with the all-purpose flour.Fry the dried red chilies: In a bit of oil just for a few seconds, until they crisp up and are fragrant.Give the Thai dried red chilies a good rinse, then pat-dry and remove the stems. Prepare the fresh ingredients: Chop the onion, garlic, red chilies, red and yellow bell peppers, and spring onions.Mix until thoroughly combined, then set aside. Make the sauce: Combine all the sauce ingredients in a measuring cup (for easier pouring) or small bowl.Then combine with the sweet dark soy sauce in a large bowl and mix. Marinate the chicken: Thinly the chicken breasts into bite-sized pieces.(Full detailed instructions are in the recipe card below.) Here’s a quick overview of how to make this easy stir-fry. ![]()
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