Chicken stir-fry with Cashews
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Ingredients
- 2 T. vegetable oil
- 15 small dried red chilies (less if you don't like spicy)
- 3/4 lb. chicken breast, boned & skinned - slice thin crosswise in 1/2 strips
- 1 small onion, peeled and sliced lengthwise into thick wedges
- 1 tablesoon fish sauce (from Thai market)
- 1 t. soy sauce
- 1/2 t. sugar (add a little more if needed - to taste)
- 1/2 c. dry-roasted cashews (can roast on stove top in small fry pan)
Instructions
- Heat wok or medium skillet over medium heat. Add oil and swirl to coat surface. When oil is hot but not smoking, add the chilies and stir-fry for 1 minute - they should darken but not blacken and burn. Remove chilies with slotted spoon and set aside.
- Increase heat to medium-high, add chicken and stir-fry til color changes and is cooked through, about 2 minutes. Add the onion and stir-fry until onion begins to wilt, about 1 minute. Add the fish sauce, soy sauce and sugar - continue frying for another minute. Add the cashews and the reserved chilies and stir well. Transfer to a serving platter ans serve hot or warm
- Array
Notes
Serves 4
This dish is also good with shrimp instead of chicken.
- 2 T. vegetable oil
- 15 small dried red chilies (less if you don't like spicy)
- 3/4 lb. chicken breast, boned & skinned - slice thin crosswise in 1/2 strips
- 1 small onion, peeled and sliced lengthwise into thick wedges
- 1 tablesoon fish sauce (from Thai market)
- 1 t. soy sauce
- 1/2 t. sugar (add a little more if needed - to taste)
- 1/2 c. dry-roasted cashews (can roast on stove top in small fry pan)
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