Tonight we tried the first of our “Asian Theme Week” dinners. Tonight we had a Thai inspired version of a classic Chinese dish.
This was a great fit because we love Thai food. The only thing about Thai cuisine is being careful with the peppers. We do have sensitive palates in the house.
Tonight we had Spicy Cashew Chicken on simple brown rice and a side of Oriental Pea Pods And Carrots
The Spicy Cashew Chicken was a new dish to us. We did modify it a little. The recipe calls for a whole lot more chilies than what we used. It calls for 12 dried Thai chilies I used 2 for the family dish. Otherwise it would have been way too spicy. I then added 3 more for my portion (I love hot food).
Jaques Kitchen 