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Keto thai cashew chicken9/27/2023 ![]() ![]() Heres how to make it keto-friendly by using these ingredients. I’m going to give the recipe five stars, even though I never came up with a properly done dish–I don’t want to penalize the maker of this dish because of my mistakes, but also wanted to give this input in case it helps someone else down the line. Cashew chicken is a delicious dish which you can find in many Thai restaurants and Chinese takeaways. You need some liquid in there as it will be basis for the “sauce” in the end. I ended up throwing it out, which was definitely the wrong choice. This made for a lot of liquid in the skillet after they were cooked, which I didn’t know what to do with. I defrosted my frozen shrimp just before cooking them, and they still had a little loose ice on them. Right before the instant pot is done, combine 1 tbsp arrowroot flour with. Cover, set the valve to sealing and press manual and adjust the time to 10 minutes. Stir the sauce in with the chicken to evenly distribute. Press cancel and pour the sauce into the instant pot. 1.5 tablespoons avocado oil, for frying. Allow oil to heat up and then sear chicken for 1-2 minutes. But getting the steps right will ensure you have the best tasting Thai cashew chicken. WHAT SIDES CAN I SERVE CASHEW CHICKEN WITH 1 1/2 lb boneless skinless chicken thighs, cut into 1' chunks (can also use chicken breasts) 1/8 teaspoon sea salt, or to taste. That way, whatever liquid that comes out of them while they’re cooking can be left in the skillet to add more volume to the sauce. Once you have all the ingredients prepared, all you have to do is quickly deep fry the chicken, cashew nuts, and dry chilies, set them all aside separately, and then stir fry the entire mixture together. ![]() Yuck.Īlso, if you’re using frozen shrimp, do make sure you pat them dry after you defrost them. Jump to Recipe Better than takeout Thai Cashew Chicken is such an easy weeknight dinner and is ready in less than 30 minutes Full of flavor and is great for meal prepping Many people use the terms Thai and Chinese interchangeably when it comes to Asian inspired dishes. Hurrying through this finding/measuring/adding step caused me to miss one ingredient and add another one twice. The reason for this is that the step before this is the addition of the eggs to the skillet, and you don’t want to be locating and measuring out these ingredients while the eggs are getting more and more cooked–even if you (like me) already had them on the countertop, in their bottles/jars. I made some mistakes that were the undoing of this dish, so I’m writing this hoping I can save someone else from making similar mistakes.įirst, before you do anything, I’d say measure out your coconut aminos, fish sauce, monkfruit extract (or whatever sweetener you use), lime juice, and peanut butter, throw it all together into one bowl, mix it up, and have it ready to go when the time comes to add these items. People like to give “pro tips” for things like recipes, but I guess the tips I’m about to give are whatever the opposite of a pro tip would be, lol.
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