I've said it many times before on this blog and I'll say it once more: chicken thighs rock. All over Asia (and Europe, for that matter), this is considered a prime cut that has all sorts of uses, from stir-frying to deep-frying to braising. But for some reason most of America still treats it with suspicion.
Instead we revere chicken breast (not as flavorful IMHO), with is often double or triple the price of chicken thighs in grocery stores and contain only marginally less fat and fewer calories than thighs. But to each his own. The low demand just means that even at my relatively expensive neighborhood butcher shop, chicken thighs are always available and plenty affordable.
Today I had an urge to stir-fry dark meat chicken for lunch and decided to update this spicy cashew chicken recipe from last summer. Enjoy!
If you're a regular reader of the blog, you may have already tried to recreate some of your favorite takeout dishes from Chinese restaurants. Kung pao chicken and General Tso's chicken have been two of the most popular recipes on Appetite for China for the past few years. And recently I've added new favorites, such as Orange Beef and Broccoli Stir-fry, Shrimp Lo Mein, and Almond Chicken.
Cashew chicken is, of course, another favorite takeout dish. And once you try making it at home, I guarantee you'll find it better-tasting and even quicker than picking up the phone and ordering takeout. Marinating and cooking the chicken takes just 15 to 20 minutes, faster than delivery.Read More