Fiery Thai-Style Chicken

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Ingredients

• 2 tbsp (25 mL) fish sauce
• 2 tbsp (25 mL) water
• 2 tsp (10 mL) soy sauce
• 1/2 tsp (2 mL) granulated sugar
• 3 tbsp (45 mL) vegetable oil
• 8 small dried red chiles (see Tip below)
• 8 oz (250 g) skinless boneless chicken breasts, cut into 1-inch (2.5 cm) pieces
• 1 cup (250 mL) very coarsely chopped onion
• 1/2 cup (125 mL) dry-roasted salted cashews
• 3/4 cup (75 mL) chopped green onions

Details

Adapted from cookstr.com

Preparation

Step 1

In a small bowl, combine fish sauce, water, soy sauce and sugar and stir well. Set aside. Place a bowl next to the stove to hold the chiles once they have been cooked in the hot oil.

Heat a wok or a large deep skillet over medium heat. Add oil and swirl to coat pan. Add chiles and toss well, letting them color but not burn, about 30 seconds. Transfer chiles to the reserved bowl and set aside, leaving behind as much oil as possible.

Increase heat to high. Add chicken and spread into a single layer. Cook, undisturbed, until edges turn white, 1 minute. Toss well and cook for 1 minute more. Add onion and cook, tossing occasionally, until onion is fragrant and beginning to wilt, 1 to 2 minutes.

Add fish sauce mixture, pouring in around sides of pan and toss well. Return chiles to pan. Add cashews and green onions. Cook, tossing occasionally, until chicken is cooked through and everything is evenly coated, 1 to 2 minutes more. Transfer to a serving plate. Serve hot or warm.

Tip

For a hot chile kick, use small dried red chiles. For a milder flavor, use 2 or 3 larger dried red chiles, cutting them crosswise into 1-inch (2.5 cm) chunks.