DRIED CHILI CHICKEN

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Dried Chili Chicken image

From Tommy Tang's Modern Thai Cuisine. About this dish he says, "Simple to prepare when you're pressed for time but don't want to settle for the ordinary. I find something energizing about this dish -- but then I like it when my ears start smoking." Me, too! Try recipe #270746 with this.

Provided by mersaydees

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil
1 tablespoon garlic, finely chopped
1 1/4 lbs chicken breasts, sliced
1 cup unsalted cashews, roasted
12 small chilies, dried whole
1 1/2 tablespoons chili paste, roasted
1/2 cup diced onion
1/2 cup red bell pepper, diced
1/2 cup scallion, cut into 1-inch lengths
1/2 cup lemon grass stock (see separate recipe for lemon grass stock) or 1/2 cup chicken stock (see separate recipe for lemon grass stock)
1 tablespoon thai sweet black bean sauce
2 teaspoons black pepper

Steps:

  • Heat olive oil in a large skillet over high heat.
  • Add garlic and saute until lightly browned, approximately 1 minute.
  • Add chicken and stir-fry 2 minutes.
  • Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
  • Add all remaining ingredients and cook, stirring constantly, 3 minutes.
  • Serve immediately.

Nutrition Facts : Calories 687.1, Fat 49.2, SaturatedFat 9.4, Cholesterol 90.8, Sodium 107.2, Carbohydrate 27.8, Fiber 4.4, Sugar 10.5, Protein 38.6

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