So maybe you caught the Brandlive feed today, if not, you can go ahead and catch a replay of it right here!And because we love to share, here is the recipe for the Cashew Chicken made today.
Matt’s Cashew Chicken
2 pounds of Zaycon Boneless Skinless Chicken Breast
1 large onion
Bell peppers of your choice (about 5 or so)
2 Carrot sliced thin
Minced Garlic depending on taste, about 2 tablespoons
Red Pepper Flakes (the more you use, the hotter it’s going to be)
Oil about 2 tablespoons
Cashew Nuts about a cup
2 green onion sliced
Fish Sauce about a quarter cup (to taste)
Oyster Sauce about a quarter cup (to taste)
Brown sugar about a cup (to taste)
Soy Sauce about a quarter cup (to taste)
Heat up a wok or a large sauté pan (I mean this thing needs to be BIG)
Add the oil, then carrots then garlic and red pepper flakes, stir and increase heat
Add the onion, stir and increase heat
Push to the sides and then into the center of the wok add the chicken breast crank the heat to HIGH
Flip the chicken after about 60 seconds, start to break it up to let each peace start to cook.
Combine all the ingredients at this point.
Stir the fish sauce, brown sugar, oyster sauce & soy sauce together to mix then add this to the wok.
Heat to bubbly, as this will cook the sauce and finish cooking the chicken.
Add the cashews and green onions at the last minute just prior to serving so the nuts don’t get soft and the green onion doesn’t get over done.
Serve over Thai Jasmine Rice.
This will serve at least 5 or 6 a dinner sized portion.
We hope you enjoyed the show and we will be back with more!