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Chicken Balinese

Ingredients

  • Makes 4 servings

  • 8 boneless skinless chicken thighs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small onion, chopped
  • 2 cloves garlic
  • 1 tablespoon chopped fresh ginger
  • 2 tablespoons water
  • 8 unsalted roasted cashews
  • 1/4 teaspoon ground red peppers
  • 3 tablespoons vegetable oil
  • 1/2 cup ketchup
  • 1 tablespoon packed brown sugar
  • 1 tablespoon soy sauce
  • Hot cooked rice
  • Lime wedges (optional)

Instructions

  1. 1. Cut chicken crosswise into ¾-inch-wide strips; sprinkle with salt and black pepper.
  2. 2. For sauce, combine onion, garlic, ginger, water, cashews and red pepper in KitchenAid® Diamond Blender. Blend on speed 4 (Puree) 10 seconds; scrape down sides. Blend on speed 4 (Puree) 10 seconds; scrape down sides. Blend on speed 4 (Puree) 10 seconds until smooth paste forms. Set aside.
  3. 3. Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken; stir-fry about 4 minutes or until chicken is no longer pink in center. Reduce heat to medium.
  4. 4. Spoon off all but 1 tablespoon oil from wok. Add onion mixture to chicken; gently stir-fry 2 minutes. Add ketchup, brown sugar and soy sauce. Stir until sugar dissolves.
  5. 5. Serve chicken and sauce with rice and lime wedges, if desired.
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