Ginger Chicken with Spicy Roasted Cashew Nuts - What a Great Combination

I have been cooking more chicken recipes over the last couple of months,
than almost... in my entire life...Reason being...my darling husband didn't like chicken
So I would just skip over all those wonderful ideas
Push them aside and find other food to cook
Things have changed...so Chicken in all forms, is back on the Menu
For some reason my local supermarket didn't have any Sambal Oelek
So I used Sriracha Sauce, I love Sriracha Sauce

By the way these Spicy Nuts are perfect to have with drinks
Once again Bon Appetit provided this recipe. Attributed to Rick Martinez

        1 cup salted, roasted cashews, divided
        5 tablespoons unsalted butter, divided
        5 teaspoons Sambal oelek or Sriracha Sauce, divided
        Kosher salt
        1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
        1 large onion, chopped
        Freshly ground black pepper
        2 tablespoons finely grated peeled ginger
        1 tablespoon all-purpose flour
        2 cups (or more) milk
        2 teaspoons white wine vinegar

        Cooked rice (for serving)



Coarsely chop ½ cup cashews.
Melt 1 Tbsp. butter in a large pot over medium heat.
Cook chopped cashews and 1 tsp. sambal oelek, or Sriracha stirring occasionally,
until nuts begin to toast (yes, you’re double-toasting them), 3–5 minutes.

Scrape into a small bowl, season with salt, and set aside.

Melt 2 Tbsp. butter in same pot over medium-high heat.
Cook half of chicken, stirring occasionally,
until just beginning to brown, about 3 minutes.
Using a slotted spoon, transfer chicken to a small bowl.
Repeat with remaining chicken and 2 Tbsp. butter.

Cook onion in same pot, stirring occasionally,
until translucent and just tender, 5–8 minutes;
season with salt and pepper.

Add ginger and remaining 4 tsp. sambal oelek and cook, stirring occasionally,
until most of the liquid has evaporated, about 3 minutes.
Return chicken and any accumulated juices to pot.
Stir in flour to coat and cook until warmed through, about 1 minute.

Add milk and remaining ½ cup cashews; gently simmer,
adding milk to thin if needed,
until sauce is the consistency of heavy cream and chicken is cooked through,
about 10 minutes.

Season with salt and pepper, then stir in vinegar.
Serve with rice and top with reserved spicy cashews.

I find that Coleslaw with a touch of sweetness e.g. grated apple is excellent with Curries
This particular Salad pictured below... does contain Chicken, I made it for lunch the other day
But the basic ingredients for Coleslaw remain the same

I wont specify quantities
It's up to you

Thinly sliced Cabbage
Thinly sliced celery
Yellow pepper cut into julienne strips
Chives chopped
Grated apple... skin and all
Mayonnaise, Preferably home made
Sea Salt and Freshly Ground Black Pepper
Just mix everything together 


Check out a really good so so simple recipe here  
Really easy to make, just use your blender, take the pain out of making good Mayo