Easy Chicken With Cashew Nut Dish
|Chicken breast halves||2 (Sliced Thin)|
|Cashew nuts||1 Cup (16 tbs)|
|Coarsely chopped onion||1|
|Dried chilies||3 Large|
|Green onion stalks||5 , chopped|
|Red bell pepper||1 , chopped|
|Green bell pepper||1 , chopped|
|Soy sauce||4 Tablespoon|
|Fish sauce||1 Tablespoon|
|Oyster sauce||4 Tablespoon|
|Sour soup base||1 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Flour||1 Cup (16 tbs)|
|Sugar||3 1⁄3 Tablespoon|
|Canola oil||2 Tablespoon|
Start by slicing the chicken very thin.
Add 1 teaspoon of sugar, 2 table spoons of Soy Sauce and a pinch of salt. Refrigerate for 40 minutes.
Making the sauce:
In a bowl, Combine 4 tablespoons of Oyster Sauce, 4 tablespoons of Soy Sauce, 1 tablespoon of Fish Sauce, 2 to 3 tablespoons of sugar, 1/2 to 1 tablespoon of sour soup base (Note: Too much sour soup base will make it very sour), 1/2 to 1 tablespoons of chili paste with Soya bean oil and 2 tablespoons of water or chicken soup stock. Mix well.
Next, fry the Cashew nuts and sliced dried chilis. Fry the nuts to a light golden brown and fry the chilis for no more than 1 minute. If the chilis are overcooked, the will be very bitter.
Coat and cook the chicken:
Coat the chicken with flour and fry till golden brown and cooked through. Remember to slice the chicken very thin. To help in slicing, it is good to leave it almost frozen. This way you can hold it and still get a nice thin slice about 1/8″ thick.
In a hot wok with about 2 tablespoons of canola oil fry the chopped garlic, onion and bell peppers. Only cook less than an minute and add the rest of the ingredients except the chopped green onion. Stir well and then add the green onion cooking only about 5 SECONDS longer.
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