Thai Cashew Chicken
- 3 tablespoons vegetable oil
- 5–10 dried Thai chilies
- 5–10 cloves garlic, mashed
- 1 large whole boneless, skinless chicken breast, cut into thin strips
- 4 green onions, trimmed and cut into 1-inch lengths
- 1 small onion, thinly sliced
- 2–3 teaspoons Chili Tamarind Paste
- ¼ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- ¾ cup whole cashews
Instructions:
This is a rather pungent curry. To tone it down, reduce the number of chilies and garlic, and warn guests not to eat the dried chilies.
- In a wok or large skillet, heat the oil over medium-high heat until hot. Add the chilies and stir-fry briefly until they darken in color. Transfer the chilies to a paper towel to drain set aside.
- Add the garlic to the wok and stir-fry until just beginning to turn golden.
- Raise the heat to high and add the chicken. Cook, stirring constantly, for approximately 1 minute.
- Add the green onions and onion slices and cook for 30 seconds.
- Add the Chili Tamarind Paste, broth, oyster sauce, fish sauce, and sugar. Continue to stir-fry for 30 more seconds.
- Add the reserved chilies and the cashews; stir-fry for 1 more minute or until the chicken is cooked through and the onions are tender.