Free read  Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends A Cookbook

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Cashew Chicken My grandma is half Chinese (her dad was from Chiu Chow and came on a boat to Bangkok when he was eighteen), which meant that a lot of the dishes that later became her specialties at Tal?sai reflected her knack for quick Chinese stir-fries. This one in particular might be the quickest and simplest, but it somehow ends up far more satisfying than the sum of its simple parts. Thai-style cashew chicken is very different from the gravy-intensive stuff you?d find at, say, a Chinese-American restaurant, and in my opinion it?s much better it?s lighter, sweeter, and fresher, and there?s a good chance you already have what you need to make it in your fridge. Recipe (serves 1 or 2) Serve with Steamed Jasmine Rice (page 296) and a Crispy Fried Egg (page 244). 1. In a container big enough to hold the chicken, combine the teriyaki, thin soy sauce, and 3 tablespoons of the black soy sauce. Add the chicken and marinate at room temperature for 15 to 20 minutes, or until the chicken

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