Thai Cashew Chicken

Thai-style chicken stir fry with layers of smokey, spicy and savoury flavours - a Wok Wednesday treat!
To find the recipe for this dish, click the link below!
- bit.ly/3qaQ3CS -
- Thai Cashew Chicken | Wok Wednesdays -
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[@masonyu5794]

sliced water chestnuts, diced celery and baby green peas would be nice additions

[@sinterklaasje1975]

Tried this for the family tonight… really brought back the Thai cuisine smells and flavours from our holidays 👍

[@SchoolofWok]

Takes us straight back to Bangkok! - Chris

[@ryanpartner6161]

I have just eaten and I'm already hungry again watching this 😅

[@robbieklein6162]

such solid technique. color is flavor ~ G Ramsay

[@maartenhondema8132]

playback speed at 1.25 makes jimmy talk like a regular person

[@MaryQueenofScots1707]

This one is my favourite thai ko khao !!!!😋

[@SweSuf]

Looks lovely, something to try! And THANKS for not having interfering background music!!

[@mrsjanhannah]

Lovely as usual Jeremy. Thanks.

[@susanvega7511]

Yum i know thats some really yummy 😋 food and I hope that i can make just as good when i get around to trying to make it one of these days here and thanks so much for sharing your recipe here. 😊

[@gamesvrtech6666]

Gai pad med mamuang is my favorite thai dish! Thanks for showing us your version 👍🏻

[@SchoolofWok]

We love it!

[@janmcclure6974]

Favorite? Chicken and bean sprouts!

[@SchoolofWok]

Delicious! - Chris

[@porkulate]

Great Recipe! It looks delicious! I can't wait to try this at home! Thank you for sharing. Cheers!

[@SchoolofWok]

Did you try it?

[@porkulate]

@@SchoolofWok Unfortunately, not yet. At the moment I am recovering from a shattered ankle and two broken lower leg bones with the surgical implantation of thirteen screws and a metal plate to put them all back together. My ability to orchestrate anything but the most basic of tasks is significantyly restricted. I am in the 'Humpty Dumpty' phase of my life for the time being. But my mending and recovery are progressing well. I WILL MAKE THIS DISH though. It just looks too good to not give it a go and to pass up on its obvious and appealing deliciousness! Hope for a better day remains eternal and undying. Cheers and thanks for the video and recipe! 🤗😋

[@FlutterHoof87]

My favorite stir-fry with a simple bowl of rice? That would be this 😍😍😍

[@SchoolofWok]

Yum!

[@ericwaldo5034]

He's so dreamy!!

[@Calatriste54]

Making it this morning, no doubt it will be fantastic..

[@SchoolofWok]

How was it?

[@wire3989]

Best with crunchy pork/chicken skin

[@evelynmunialo433]

Can’t wait to try it this Sunday

[@SchoolofWok]

How was it?

[@kusinerodtv]

Wow perfect.

[@peterdoe2617]

My wish for a stir fry would be beef & broccoli. Every chef has her/his own twist on it. I've already saved the versions of: Sue and Gambo; Flo Lum; Seonkyoung Longest and Pailin's kitchen. Greetings from the far north of Germany!

[@islynmercurius3338]

Looks delicious simple to prepare I love the preparation and ingredients you always give us the best I will prepare some thanks for sharing my friend ❣️

[@SchoolofWok]

Let us know if you make it!

[@MinhNguyen-mo5fp]

Man that looks good 👍🏻 thank you love your cooking 🧑🏻‍🍳

[@SchoolofWok]

Thank you!

[@Cooked-with-Love]

As usual all the recipes on this channel is 🖤🖤

[@einundsiebenziger5488]

All these recipes on this channel are* ...

[@ChaloPakistan]

Excellent recipe chef 👍❤️👍

[@SchoolofWok]

Thank you!

[@henrywest7217]

I've hearing(and reading) about induction cooking for some time now. Right now may be its moment in the sun.

[@asexualatheist3504]

ok I am going to veganise this. Looks scrumptious

[@SchoolofWok]

There's loads of ways you could veganise this!

[@tab1356]

👍👍👍

[@Mitsubachi2529]

Watching this channel has saved me a crapload of money on takeout! 😄☺

[@SchoolofWok]

Absolutely!

[@S1L3NTG4M3R]

THANKS

[@SlayerLaw]

Not kidding, really thought Jeremy was gonna stir fry some daffodils before he mentioned flowering chives! I love this style of stir fry, lots of colour, lots of flavour and the cashews are a great addition. Would like to hear more about the wok on induction; I have a pre-seasoned carbon steel wok and it was ok to start with, but after a while the seasoning seemed to break down, especially in the induction 'area' in the centre of the pan (the wok sides stayed fine). I tried to season again in the oven a few times at 250°c. The layers built up nicely and turned an amazing deep golden colour, but as soon as it saw the induction hob again I lost it in the centre :(

[@jaimekaplan4029]

Are you doing a light reseasoning after each use? I do, and the one time my seasoning started coming off (and I had to laboriously remove the rest and start from scratch) I think it was because I wasn't getting the wok bone dry before doing my light reseasoning at the end of each use, so there was some water getting trapped beneath the seasoning, which would then vaporize when I used the wok and remove the seasoning layer that was resting above that very thin layer of of water.

[@SlayerLaw]

@@jaimekaplan4029 I would clean the wok after use with just hot water, no soap or scrub, just wipe. I would place it back on the hob on a gentle heat to dry the pan completely off before using a drop of sunflower oil on a tissue to very lightly recoat. In the flat bottom of the wok you can see a blue tinged ring where the induction heats it. It’s still useable really causes sticking with noodle dishes, or where sugar is involved.

[@terrytawhai2886]

Bloody impressive Jeremy well done

[@SchoolofWok]

Thanks!

[@Calatriste54]

Tough bout with Cuv in January. Recovered, except very little taste and smell. Just followed you through this artful demonstration. I think it was well worth doing.. thanks, Pal!!!

[@SchoolofWok]

Hope you're feeling better now!

[@albarnes6421]

That's dinner this Saturday sorted!

[@SchoolofWok]

Did you give it a go?

[@albarnes6421]

@@SchoolofWok I did indeed! Not a scrap was left ;P

[@osgeld]

I dunno at my favorite ma-pa place I am always cycling through Basil, Garlic and Cashew Chicken stir fry, with ginger mixed in once in a while

[@stever456]

Fuyioo Uncle Jeremy 😋🥰

[@iteerrex8166]

May I have two servings please. Thank you

[@rellyperrone6593]

Looks YUMMY.... I will substitute chicken for tofu !!! Give it my own twist 😁 ..... thanks for the recipe and hi from Melbourne Australia 🖤

[@SchoolofWok]

Sounds good to me!

[@oscarclay1682]

Is that metal in a non stick wok? Uncle Roger would get a heart attack 😂

[@andraiuliabogdan1]

OMG, you used so many plates and bowls to prepare this dish!!

[@peterdoe2617]

That is for the show. Almost every cooking channel will do it this way. Just mix your dry ingredients in one bowl as well as your wet ingredients. Like i.e. for a marinade: mix the spices etc. first, then add the meat. Makes a more even mix, to then go on to the meat. You can simplify most recipes like this.

[@revylokesh1783]

Damn that looks delicious! Just wondering about an alternative for the chives which, I fear, will be unavailable where I live.

[@edincuric3873]

I wouldn't think chives are urgently needed in this dish as they only have a distinct light oniony flavour to them. You'll be good with spring onions. Maybe some additional leek or shallots, If you want something to mimic the taste

[@mikec2505]

But where can I get one of those choppin boards?!

[@redamor9182]

Can you come live at my place😅

[@frankcastle3827]

Uncle Rodger is coming for you

[@loxley9941]

Daft question maybe but are you just using a Neutral oil ? Ie veg oil?

[@SchoolofWok]

We use vegetable oil for all of our recipes

[@mm-yt8sf]

are the dried chilis soaked in water meant to be eaten in the cooked dish? or are they more like how bay leaves aren't eaten

[@SchoolofWok]

They're more for flavour, you probably don't want to eat them as they'll still be quite chewy

[@WiiGhost5000]

I wonder how many times he's said high heat in a video

[@jbooks888]

It's BIRDS EYE, not bird eye.

[@Cutebutnotpetable]

Get a life

[@edincuric3873]

Love your recipes...Really! But boy, I always think you Talk too much. The videos could be way shorter without missing any info

[@donaldburnett375]

Looks god but I’m having a hard time understanding you

[@bigrichardzoogy3273]

Absolutely disgusting. Green onion dish anyone? The chili's and green onion are so overused here. Honestly felt sick watching this. True Thai restaurants I've been too make this dish as a real kashew and chicken dish with zero green onions, just bean sprouts. This honestly makes me sick

[@einundsiebenziger5488]

... the chillies* (plural, no apostrophe) ... / I've been to* make this dish. Happens you like green onions just as much as proper spelling. Why are you watching, then?

[@loati94]

Check out Pailin's kitchen version of this dish

[@stiffchocolate7546]

Mate your channel is doing well shit