This is somehow a favorite among tourists in Thailand. People who have visited Thailand always come into the restaurant to ask for Cashew Stir Fry. We have this on the menu until bell peppers go out of season, right around November. Try it at home.
Chicken and Cashew Nuts
serves 2-4
2 tbsp vegetable oil
¼ tsp mince garlic
6 oz Chicken Breast, sliced bite sizes
½ cup deep fried cashew nuts (first blanch the nuts starting from cold water. Then, deep fry in vegetable oil)
¼ cup deep fried big dried chili like dried hatch chili or guajillo chili, chopped into about 1 inch pieces
1 red bell pepper, chopped into bite size
½ onion, chopped into bite size
1/3 cup green onion, chopped about 2 inch size
1 ½ tbsp fish sauce or more to taste
½ tbsp sugar
1 tbsp dark soy sauce
Cilantro to garnish
Heat up the wok (or sauté pan) until it’s very hot. Add vegetable oil of your choice, turn down the heat to low. Add garlic and sauté until golden and fragrant, about 10 seconds. Add chicken, turn the heat up to medium high, and sauté until chicken is cooked. Add bell pepper and a minute later add onion, cashew nuts, and fried chili;stir fry until a little wilted down. Add fish sauce, soy sauce, and sugar. Add green onions and fold them in for a few seconds until wilted. Garnish with cilantro. Taste and adjust if needed.
