THAI CASHEW CHICKEN STIR FRY

THAI CASHEW CHICKEN STIR FRY image

Categories Chicken

Number Of Ingredients 22

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2-3 chicken breasts, cut into bite-size pieces or strips
1 small cooking onion, diced
3-4 cloves garlic, finely chopped
1-2 red chilies, sliced, OR 1/2 to 3/4 tsp. dried chili flakes
1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. prepared lemongrass (available at Asian stores)
4 green onions, cut into thirds
5-8 large leaves suey choy or other chinese cabbage, such as bok choy, chopped into square bite-size pieces
1/2 cup cashews, dry roasted, unsalted
1-2 cups shiitake mushrooms, sliced
marinade: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water
1/4 cup chicken broth or white wine (or white cooking wine or sherry)
SAUCE:
3 Tbsp. white cooking wine
1 cup chicken broth
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1/2 tsp. dark soy sauce
2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
2 heaping Tbsp. brown sugar
OTHER:
1 Tbsp. cornstarch powder, dissolved in 3 Tbsp. water
1-2 Tbsp. oil for stir-frying

Steps:

Preparation: Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate. Combine all stir-fry sauce ingredients in a bowl or large cup, stirring well. Set aside. In a large wok or frying pan, fry the onion, garlic, chili, minced lemongrass and green onion in oil over medium-high heat (1-2 minutes). Add the marinated chicken plus mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes dry, add a little of the broth or cooking wine, 1 Tbsp. at a time. Add the Chinese cabbage and continue stir frying until it softens and turn bright green (about 1 minute). Finally, add the sauce you made earlier, plus the cashews. Then add the cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes). Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet). If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more dark soy sauce. Serve with Thai jasmine-scented rice or Thai Sticky Rice Recipe. Enjoy! I added broccoli, carrots and peppers