How To Make Thai Chicken Stir Fry
There are certainly many types of cuisines throughout the world. American cuisine, Italian cuisine, French cuisine, the possibilities are endless. However, one of my favourite types of food is Asian cuisine. One of the most popular types of Asian dishes to date is yes, stir-fry. Stir-fry, originating from China is incorporates two types of cooking techniques. Chao and Bao, chao is similar to western style "sauteing" but instead using a wok. Bao is similar to Chao but the wok is heated to a dull red glow, ingredients are cooked consistently with no stopping in between, unlike chao. Today's recipe is one of my favorite recipes to make, inspired by my trips across Asia and from local restaurants around here that also does great catering in London Ontario .
Chicken Stir Fry with Thai Peanut Sauce
• 1 pound of Chicken Breast, cut to 1 inch pieces
• 1 pound of Shitake Mushrooms, stems removed and cut into large pieces
• ½ cup of Unsalted Cashews
• Oil to stir fry
• ½ pound of Broccoli
• ½ Red Bell Pepper, cut into matchstick size strips
• 4 ounce of Snow Peas
• 2 bunches of Bok Choy
• 1 tbsp of soy sauce
• 2 cups of cooked rice
• Salt & pepper for seasoning
Peanut Sauce
• ¼ cup of peanut butter
• ¼ cup of water
• 2 tbsp of soy sauce
• 2 tbsp of lime juice
• 2 tbsp of rice vinegar
First off, we need to make the sauce beforehand, take all the ingredients and mix together into a saucepan over low heat. Continue to stir over low heat until all ingredients are combined and is smooth as silk. Simple isn’t it? You can choose to add more water if you want the sauce to be not as thick. Pour sauce into a bowl, you can serve this sauce
hot or chilled. If chilled, cover the bowl and put in the refrigerator.
About the Author:
Michael is a blogger and contributor for Expert Notion. During his free time he likes to surf the Internet and play sports.
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