In season当季Thai泰式
Thai Cashew Chicken泰式腰果鸡丁
Unbreaded chicken, colorful peppers and already-roasted cashews in nam prik pao sauce. This home shortcut skips an extra oven roast; nuts go in last to stay crisp.鸡不裹粉，彩椒熟腰果配泰辣酱；家常省去再烤，坚果最后加保脆。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Cut chicken into ½-inch pieces; mix with 1 tsp measured soy and refrigerate 15 minutes while cutting vegetables. Dice onion and peppers, chop garlic, cut scallion into short lengths. Mix remaining soy with oyster sauce, fish sauce, chili paste, sesame oil and sugar.鸡切½英寸块，拌1小匙量好酱油冷藏15分钟，同时切葱蒜洋葱甜椒；余酱油拌蚝油鱼露辣酱香油糖。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the list for the selected servings before heating. Times are for the base recipe; larger batches take longer. Separately mentioned drinking water is additional.开火前按所选人数清单量好；时间按基础份量，人多分批会更久，另提饮用水需另备。
Ingredients食材
- Boneless skinless chicken thighs去骨去皮鸡腿肉8 oz盎司
- Unsalted already-roasted cashews已烤熟无盐腰果0.333333 cup杯
- Yellow onion黄洋葱0.25
- Red bell pepper红甜椒0.5
- Green bell pepper青甜椒0.5
- Scallion葱1
- Garlic大蒜2 cloves瓣
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
- Small dried red chilies小干红辣椒2
- Soy sauce酱油2 tsp小勺
- Oyster sauce, contains shellfish蚝油（含贝类）1.5 tsp小勺
- Fish sauce鱼露0.5 tsp小勺
- Thai roasted chili paste (nam prik pao), contains shrimp泰式炒辣椒酱nam prik pao（含虾）2 tsp小勺
- Toasted sesame oil香油0.5 tsp小勺
- Sugar白糖0.5 tsp小勺
Method做法
Warm the neutral oil and dried chilies in the skillet for 30–60 seconds, until the chilies darken slightly but don't turn black. Fish the chilies out onto a clean plate and leave the oil in the pan. Turn on the vent and keep your face back from the pan.
锅里放中性油和干椒，加热30–60秒，到干椒颜色稍深、但别变黑。把干椒捞到干净盘子里，油留在锅里。开抽油烟机，脸离锅远一点。
The pan smells fragrant without smoke or black burned patches.锅里有香气，没有冒烟或焦黑。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Add the chicken in a single layer and let it brown for 2 minutes, then turn and stir for another 4–6 minutes until it reaches 165°F (74°C). Move it to a clean plate — not the one the raw chicken was on.
鸡肉单层铺进锅里，先煎2分钟上色，再翻动翻炒4–6分钟，直到中心到165°F (74°C)。盛到干净盘子里，别用装过生鸡肉的盘子。
Check temperature, not color alone.用食品温度计测中心温度，不要只凭肉色判断熟度。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Stir the garlic for 30 seconds, then add the onion and peppers and cook 3–4 minutes until crisp-tender. Add the cooked chicken and the mixed sauce and toss for 1 minute. If the sauce starts to catch, add a small splash of water.
蒜先炒30秒，再下洋葱和彩椒炒3–4分钟，到脆嫩。倒入熟鸡肉和调好的酱汁，翻匀1分钟。酱汁要是开始粘锅，就少加一点水。
Vegetables are tender but retain their shape.蔬菜已熟软，但仍保持完整形状。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Turn off the heat. Just before serving, fold in the roasted cashews and scallion, then top with the fried chilies. The chilies are hot — eat them only if you want the heat. Serve the rice and vegetables on the side.
关火。临上桌前拌入熟腰果和葱，再把炸好的干椒放上去。干椒很辣，想吃辣再吃。米饭和蔬菜另外配着上。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Yellow onion黄洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Green bell pepper青甜椒More vitamin C than an orange (red ones most). Glossy, firm, heavy.维C比橙子还多（红椒最高）。选光亮、硬实、压手的。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
- Toasted sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
Cookware厨具
Wide skillet, spatula, bowls, knife, board, measuring tools and food thermometer宽平底锅、铲、碗、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable side and a moderate portion of rice if needed; linked recipes are optional extras with separate ingredients.需要时配蔬菜及适量米饭；链接菜可选另做，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
Dowei Kitchen original本站专属