Thai Stir-Fry Shrimp with Chili Paste and Cashews

By merlin

Tyler Morning Telegraph

Ingredients

• 1 Tbsp vegetable oil
• 1/2 pound chicken breast, cubed
• 1 Tbsp garlic, minced
• 1/4 cup onions, chopped
• 1/2 cup cashews, whole or halved, tossed in sugar and toasted
• 2 Tbsp Thai Kichen roasted red chili paste
• 2 Tbsp sugar
• 2 Tbsp fish sauce

Preparation

Step 1

Heat a saute pan or wok to medium heat. Add oil and onions, saute lightly. Add garlic and chicken. Stir-fry chicken until golden. Add cashews, saute until slightly caramelized. Add chili paste, fish sauce and sugar. Reduce heat and saute for 3 to 5 minutes or until chicken is cooked through. If sauce becomes too thick, add a little chicken broth. Remove from heat and serve with rice.