Thai-Style Cashew Chicken - Stir-Fry

By gstark

Ingredients

• INGREDIENTS | SERVES 4
• 1 pound boneless, skinless chicken breasts
• 3/4 cup unsalted cashews
• 2 tablespoons vegetable or peanut oil
• 6 –10 small hot red chili peppers
• 1 1/2 tablespoons oyster sauce
• 1 medium white onion, chopped
• 2 green onions, finely chopped
• 1/4 cup chicken broth
• 1 1/2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• Thai pepper powder to taste

Details

Servings 4
Adapted from netplaces.com

Preparation

Step 1

Cut the chicken into bite-sized cubes.

Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the cashews are browned (about 5 minutes). Remove the cashews from the pan to cool.

Turn up the heat to medium-high and add the oil. When the oil is hot, add the red chili peppers. Cook until they begin to darken. Use a slotted spoon to remove the chilies.

Add the chicken and stir-fry until it is nearly cooked through. Stir in the oyster sauce while the chicken is stir-frying. Add the onion and the green onions. Stir-fry for 2 minutes, until the onion begins to soften. Add the chicken broth. Stir in the fish sauce.

Add the chilies back into the pan. Stir in the roasted cashews. Sprinkle the palm sugar and Thai pepper powder over the mixture. Stir to mix everything together and serve hot.