Thai Stir-Fry Shrimp with Chili Paste and Cashews

Tyler Morning Telegraph
Thai Stir-Fry Shrimp with Chili Paste and Cashews
Thai Stir-Fry Shrimp with Chili Paste and Cashews

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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