If you’re not a big fan of chicken thighs, you can confidently use chicken breast, boneless and skinless, cut into 1 inch pieces as the recipe mentions.Sure, just make sure the ingredients you use, such as soy sauce, oyster sauce, etc are gluten free. You could also serve it over rice noodles. My favorite way to serve this is over cooked rice such as Jasmine rice or Basmati rice. Cover everything and refrigerate, so the next day you just have to cook everything together which takes less than 10 minutes. I would recommend making the sauce the day before, and prepping all your other ingredients. Stir in the toasted cashews and green onions and serve.įrequently Asked Questions Can I make this ahead? Cook for another 2 minutes until the sauce is thick and glossy. Finish the dish: Add the dried red chilies and sauce to the wok.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.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. Transfer the cashews to a bowl using a slotted spoon. Add the cashews and cook until they become aromatic and start to brown but not burn, about 3 minutes.
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