It is an ideal addition to any South- East Asian dishes, with lovely and very subtle aroma and slightly sticky texture. My favourite way to serve this cashew chicken recipe is with Tilda Fragrant Jasmine rice. Toss all of the ingredients together, covering them in the sauce, transfer to serving dish and serve! What to serve it with Cook them until golden, and crunchy, about 5 minutes.Īdd the chicken, cashews and green parts of spring onions.
Heat the oil in the wok, and start by adding cashews to it. Keep all of the ingredients next to the wok or frying pan. Slice the onion and chillies or bell peppers (if using), mince the garlic and chop the green onions. Mix all of the sauce ingredients in a small bowl or a jug and set them aside until required. Having all the vegetables chopped and the meat sliced and ready to go is a way to ensure the recipe comes together quickly. Tilda Fragrant Jasmine rice to serve - With its iconic sticky texture, this rice will bring sweet, floral notes to this dish and it is my go-to for any South East Asian inspired meals.īefore you start cooking this stir fry, make sure that all of the ingredients are prepared.Choose the dark soy sauce, as it's much more intense in colour and flavour than light soy sauce. You can use vegetarian oyster sauce if you'd like. Stir fry sauce is made using oyster sauce, dark soy sauce, fish sauce and small amount of white granulated or caster sugar and water.You could also use red bell pepper instead, just for an extra crunch and a pop of colour. Fresh or dried red chillies will work fine. Red chilli - Optional addition, great if you want to have some extra spiciness in your dish.We are using the white and the green part of the salad onions/ green onions. Green onion/ salad onions - They will add extra flavour and nice pop of colour into the dish.
0 kommentar(er)
