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.
To make the stir-fry, heat your wok over medium heat and add the cashews. Cook the cashews until they are lightly toasted. Remove the cashews from the wok and place it on the side. Heat 2 tablespoons of oil in the wok, begin to add chicken and 1 tablespoon of soy sauce into the wok, continue to stir-fry until meat is lightly browned. Remove the chicken and then put on a plate. Stir-fry our bokchoy, red peppers, broccoli and snow peas for about 2-3 minutes. Take our cooked cashews and chicken and mix it together with the vegetables in the wok. Finish stirring and cover the wok with the ingredients for 3 minutes. After 3 minutes, uncover the wok and mix in the sauce together to cook. Place cooked rice onto a plate and serve together. This is a hearty meal that is surely to satisfy anyone's hunger. To add on a spicy alternation, you can choose to cook with 1 red chili that is thinly sliced for a spicy kick. Overall the flavours work well together and combine to form one of the most popular Asian cuisine dishes, try one today!
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.
By poopoorama
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.