Tai Chicken Dish with Cashews and Scallion

author: chris

created: 2005-03-21 16:32:37

servings: 4


I got this 2nd hand from my sister who took a cooking class while living in Thailand. I modified it a little... The key to this dish is cooking the chicken quickly on high heat so that the chicken is tender


4 chopped chicken breasts in thin small strips. 1 cup cashews (already fried) 4 cloves crushed garlic 2 onions (chopped) 5 red chills (chopped) 3 tbls vegetable oil 1/2 cup chicken stock 3 tbls corn starch (to make sauce thicker) 3 spring onions sliced 2 tbls sake or whiskey SAUCE In a bowl, mix these together 2 tbls oyster sauce 1 tbls soy sauce 1 tbls fish sauce 2 tbls brown sugar METHOD 1. Fry garlic in oil on medium high heat for a minute. 2. Turn heat on highest possible. Wait until pan is very hot. Add chicken, onions, chills and sauté for no more than 3 minutes 3. Add chicken stock, stir in and combine. Turn heat down slightly. Add sauce, Stir. Add corn starch to thicken sauce. Stir. (2 min) 4. Add cashews and spring onions. Add whiskey or sake. Let simmer for 1 min. Server immediately...