Craving a taste of Thailand without the plane ticket? Learn to make authentic Thai Black Sticky Rice Pudding with this surprisingly simple recipe that transforms humble ingredients into a decadent dessert. Get ready to impress your friends (and yourself!) with this sweet, satisfying treat.
Ingredients
To make this amazing Thai Cashew Chicken, you're gonna need a few things, and trust me, it's all pretty easy to find! Grab 2 tablespoons of peanut oil—or canola or vegetable oil if you're out! You'll also need 1/2 cup of raw cashews; I mean, who doesn't love cashews?
For the aromatic base, snag 1 garlic clove—mince it finely, please! Then, get 1/2 an onion, sliced nice and thin. And about 7oz of chicken thighs—sliced into thin strips. Thighs taste better, I swear!
Don't forget 2 green onions for a pop of freshness, plus 1/2 a red cayenne pepper for a little fire!
For the sauce, you'll need 1 tbsp oyster sauce, 1 tsp dark soy sauce, 2 tsp fish sauce–trust me on this–, 1 tsp of sugar and 3 tbsp of water. I know, that's a lot of stuff to put together!
Instructions
Alright, it's time to get cooking—and trust me, I'll make sure it's super simple! First, mix all sauce ingredients – oyster sauce, dark soy sauce, fish sauce, sugar, and water – in a small bowl.
Now, heat peanut oil in a wok over medium heat. Add those yummy raw cashews, and cook 'em for about 5 minutes until they're a dark golden color and super crunchy – test one, if you dare! Remove with a slotted spoon.
Turn the heat up to high – we're getting serious now! Add your garlic and onion, and cook for just 30 seconds to get them fragrant.
Toss in the chicken. Cook for 1 minute until it changes color. Next, add the white parts of your green onions and sliced chili, cooking for another minute until the chicken's cooked through. Pour in your sauce, cook for another minute until it gets thick and syrupy. You can add jasmine rice along with the chicken in this recipe for a heartier dish. It smells great, doesn't it? Finally, add back the green onion tops and cashews — cook for 30 seconds.
Serving Suggestions
Once the chicken is tossed in that super awesome sauce, I can tell you that the real fun begins: presenting your Thai Cashew Chicken! I like to serve it immediately—that's when it's at its best!
Grab a nice serving bowl. Don't use that old chipped one from college, okay? We're classier than that! I put the stir-fry right in the center.
Now, cook up some Jasmine rice. It's the perfect fluffy cloud to soak up all that delicious sauce. Seriously, don't skip the rice! White or brown works great too! Or cauliflower rice for any low carb friends.
Consider adding tofu as a protein option if you have vegan friends over. Garnish time! Want to make it look fancy? Sprinkle on some extra sliced red chili! Just a tiny bit, unless you're a spice ninja, like me…maybe! That's it! You're ready to dig in!
Storage
Now you've got this awesome Thai Cashew Chicken, right–and you might even have some leftovers—so let's get to how to store it!
First, let your masterpiece cool down completely. Don't be impatient, hot food creates condensation—yuck! I recommend portioning out leftovers into airtight containers. That way, you only reheat what you're going to eat!
Your stir-fry will keep beautifully in the fridge for up to four days. Trust me, though, it probably won't last that long—because it's so delicious!
Thinking long-term? I've got you covered! You can freeze this, too. It will freeze fine! When thawing, I suggest letting it sit in the fridge overnight for the best texture. Reheat it in a pan or microwave. Voila, almost-as-good-as-fresh Thai Cashew Chicken!
Short Recipe Version
Thai Black Sticky Rice Pudding
Prep Time: 15 mins
Cook Time: 45 mins
Serves: 6
Ingredients:
1 cup black sticky rice
4 cups water
1 can (13.5 oz) coconut milk
½ cup sugar
½ teaspoon salt
Instructions:
- Rinse black sticky rice.
- Combine rice and water in a pot; bring to a boil, then simmer for 40 minutes, or until rice is tender.
- Stir in coconut milk, sugar, and salt.
- Simmer 5 minutes, stirring constantly, until thickened.
- Serve warm with extra coconut cream.
Nutrition (per serving, estimated):
Calories: 250
Fat: 15g
Saturated Fat: 12g
Sodium: 150mg
Carbohydrates: 35g
Sugar: 20g
Protein: 3g