Rouxbe

This Chicken Cashew is fabulous.. I love it.. If you don't wanna add whiskey/white wine.. you can just put in some sesame oil or/and maybe extra oyster sauce to make it darker.. This is delicious yo eat with Thai steamed rice.. Soft and tender chicken and yet you taste the crispy and sweetness of the vegetables and crunchy cashews! J'adore!

This is a very easy recipe. For even more tenderness and flavour, use boneless chicken thighs.

There is a traditional Thai dish that is similiar called Gai Pad Med Mamuang Himaphan. Of course the taste is different as you use Thai Oyster Sauce which has no msg and has a richer less salty taste.

Garnished with fresh mango shredds and served with steamed Thai Hom Mali Jasmine rice it is a perfect quick dinner.

This is sometimes served over just steamed spinach or water vegetable which is common in SE Asia and China.

Buy very fresh green serranos and let them ripen....they become red. Just a bit less fresh but you have red!

Buy very fresh green serranos and let them ripen....they become red. Just a bit less fresh but you have red!

Sorry dupe send! Im also thinking , reduce fish sauce and add.....ferm. black beans and it becomes chinese. Gives great depth ..visual and taste.

Yellow bean sauce is also great!

Serranos ripe and Thai Dragons and Bird Eye chiles are some of my favs. I have about 40 varieties this year in the garden. Red Savinas are fun too minced in honey.

Very easy to make and tastes great!!!

This was superb! Due to my innability to ever follow a recipe exactly, I ended us using a big squirt of agave nector instead of palm sugar since I didn't have any palm sugar and I also cut out the salt as I find soy and oyster sauce is salty enough on their own. this recipe was totally easy and totally yum.

Let me start by saying, I am not a great cook. This recipe was SO easy to make and has an outstanding flavor. I will definatly make it again.

Extremely simple recipe. Great flavor.
Did not add the salt required at the onions stage, as soy sauce and oyster sauce are already quick salty. Substituted the palm sugar with brown sugar. Delicious. I've added to my recipe book.

Hi Dawn,

The Oyster Sauce (Panda brand) that is used here contains MSG right? I thought you didn't use products that contain MSG?

Hi Naouar, the bottle in the photo of step 1, is mostly just for the photo. I do try to use products that contain no MSG (personally it gives me headaches)...but to be honest in a pinch I have used this brand.

Good eye by the way...keeping us on our toes...thanks!

I'm a beginner cook, but even I can make this :) It's quick and delicious!

Dawn, can you recommend a good oyster sauce without MSG? If you have tips on where to purchase that would also be helpful as these specialty items can be hard to find even at "health food" stores.

Thanks.

Can wheat-free tamari be substituted for the soy sauce? I'm gluten-sensitive, but I'm not always sure if substituting something like this will totally ruin the dish or just slightly change the flavor. Your advice is appreciated!

Oyster sauce can be found MSG free and you can buy vegan oyster sauce as well. The flavor is mimicked using mushrooms instead of oysters. As for where to find it, that depends where you live and what stores are available to you. I have found it before at a local Asian store here in Vancouver, but not sure for you. When I did a search online I was able to find a few kinds.

As for the soy sauce, the tamari would work, sure the flavor might be a bit different, but in the end it will still be delicious.

Good Luck!

It's a non fermented soy alternative that I love. And it comes in a liquid spray bottle as well which is really handy. You can buy it at most stores too. I steam broccoli and spray on the bragg and that's it.

I'll give it a shot. Thanks Joe.

I guess a broader question I have regarding substituting ingredients is how to tell if an ingredient is essential for its chemical nature ala mustard in a vinaigrette acting as an emulsifier or whether it is simply included to add an element of flavor that meshes well with the dish.

The problem I have with most cookbooks is they don't point this out.

Sometimes I want to modify a recipe to make it less complex, less time consuming, and less expensive knowing full well that it will not taste as good, but I find myself wondering if my changes will fundamentally ruin a meal.

The Rouxbe Cooking School will teach you all of this. Not at one time, but do a lesson a week (10 to 15 minutes) and over time, it will all come to you.

What recipes do is tell you "do this, do this, do this... etc.). For success you need to know how and most importantly, why to "do this". We provide context to these types of questions, minimizing the answers down to an easily understood answer that will stay with you forever.

For example, many people think there are 1,000's of different types of sauces. In reality, you only have to learn about 5 types (and related techniques) and then you need to learn how to vary them. From here, the world's your oyster. Move away from recipes and follow the path set out in the school and it will all come together for you. I promise.

Good point...maybe I should finish all the lessons before barraging you with questions :)

Thanks for taking the time out of your weekend to indulge my whims!

This was a huge hit with both my wife and me. I couldn't find thai chiles in our supermarket, but they did have sambal oelek, so I added 1 teaspoon to the sauce. Just enough heat to make you notice, not enough to distract from the flavor.

I've already been asked when I'm planning on making it again - always a good sign.

I made two versions of this for a potluck dinner a few months ago - chicken and tofu (for my veggie friends!)....and they both were a hit. In fact, this recipe has been passed around to each of them and they all make it regularly!