This classic among Thai dishes is very popular and is basically stir-fried chicken and cashew nuts. Oyster sauce, soy sauce, fish sauce and a hint of Golden Mountain sauce adds umami flavor and the Thai chili paste contributes with heat and additional depth. It is a very easy and quick dish to whip up, so it is suitable for all days of the week.
You will need
1 ¼ lb chicken breast, cut into bite-sized pieces, about 0.6 inch thick
1 tbsp soy sauce
1 ½ tbsp water
0.85 cup cornstarch
Oil for frying
Sea salt
1 ¼ cup + 1/5 cup unsalted, pre roasted or raw cashews
4 tbsp canola oil
1 small yellow onion (about 5 oz), cut into large pieces
1 shallot (about 1.75 oz), sliced
1 ¼ cup green bell pepper, cut into 1 inch pieces
1 ¼ cup orange or yellow bell pepper, cut into 1 inch pieces
1 ¼ cup red bell pepper, cut into 1 inch pieces
10 dried red chili peppers, roughly chopped
6 cloves of garlic, finely chopped or grated on the coarse side of the grater
4 spring onions, halved lengthwise and cut into 1-inch pieces
Sauce
3 tbsp water
1 tsp cornstarch
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp Golden Mountain sauce
1 tbsp fish sauce
1 tbsp sugar
¼ tsk MSG
3 tbsp Thai chili paste
1 tbsp roasted sesame oil
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