{"id":908,"date":"2014-10-26T10:33:42","date_gmt":"2014-10-26T14:33:42","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=908"},"modified":"2014-10-26T10:33:42","modified_gmt":"2014-10-26T14:33:42","slug":"poulet-thai-avec-cashews","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=908","title":{"rendered":"Poulet thai avec cashews"},"content":{"rendered":"<p><strong>Source :<\/strong> http:\/\/thewanderlustkitchen.com\/thai-chicken-with-cashews\/<\/p>\n<p><strong>Ingredients :<\/strong><\/p>\n<div class=\"ERSSectionHead\">For the Sauce<\/div>\n<ul>\n<li class=\"ingredient\">1 teaspoon soy sauce<\/li>\n<li class=\"ingredient\">1 tablespoon sweet dark soy sauce<\/li>\n<li class=\"ingredient\">1 tablespoon fish sauce<\/li>\n<li class=\"ingredient\">1 heaping tablespoon brown sugar<\/li>\n<li class=\"ingredient\">1 tablespoon water<\/li>\n<\/ul>\n<div class=\"ERSSectionHead\">For the Stir-Fry<\/div>\n<ul>\n<li class=\"ingredient\">2 tablespoons vegetable or peanut oil<\/li>\n<li class=\"ingredient\">2 cloves garlic, peeled and minced<\/li>\n<li class=\"ingredient\">\u00bd small yellow onion, quartered<\/li>\n<li class=\"ingredient\"><del>4 finger-length dried red chilies (such as chile de arbol), seeded and cut into halves<\/del> quelques graines de piment oiseau<\/li>\n<li class=\"ingredient\">\u00bd cup roasted cashew nuts<\/li>\n<li class=\"ingredient\">8 ounces boneless (3 \u00e0 4 poitrines), skinless chicken breast, cut into thin pieces (about one large chicken breast &#8211; hold your knife at an angle and slice against the grain to get the thinnest pieces possible)<\/li>\n<li class=\"ingredient\">1 green onion, cut into 1\u201d lengths<\/li>\n<\/ul>\n<p><strong>Directions :<\/strong><\/p>\n<ol>\n<li class=\"instruction\">Whisk all of the sauce ingredients together in a small bowl and set aside.<\/li>\n<li class=\"instruction\">Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.<\/li>\n<li class=\"instruction\">Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies.<\/li>\n<li class=\"instruction\">Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes).<\/li>\n<li class=\"instruction\">Return the cashews to the pan and toss to distribute around the pan.<\/li>\n<li class=\"instruction\">Add the sauce to the wok and toss all of the ingredients to coat them well.<\/li>\n<li class=\"instruction\">Turn off the heat and add in the chopped scallions.<\/li>\n<li class=\"instruction\">Serve immediately with a side of jasmine rice.<\/li>\n<\/ol>\n<div id=\"spx_reset_1\" class=\"spx_wrapper ng-scope\" style=\"margin-top: 8px; margin-bottom: 8px; visibility: visible;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source : http:\/\/thewanderlustkitchen.com\/thai-chicken-with-cashews\/ Ingredients : For the Sauce 1 teaspoon soy sauce 1 tablespoon sweet dark soy sauce 1 tablespoon fish sauce 1 heaping tablespoon brown sugar 1 tablespoon water For the Stir-Fry 2 tablespoons vegetable or peanut oil 2 &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=908\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,28],"tags":[],"class_list":["post-908","post","type-post","status-publish","format-standard","hentry","category-plats-principaux","category-poulets"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=908"}],"version-history":[{"count":1,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/908\/revisions"}],"predecessor-version":[{"id":909,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/908\/revisions\/909"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}