Chicken with Cashews and Thai Chilies

Name: Chicken with Cashews and Thai Chilies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 2 as a main dish with rice or 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: ¼ teaspoon salt; ½ teaspoon all-purpose cornstarch; 10 oz (330 g) skinless, boneless chicken breast or chicken thigh, sliced crosswise thinly into ½ in (1.25 cm) wide strips; 2 teaspoons fish sauce (nam pla); ½ cup (125 ml) Basic Chicken Stock or store-bought; 2 teaspoons soy sauce; ½ cup (75 g) dry-roasted cashews; 1½ teaspoons sugar; Finely chopped green onions for garnish; 2 tablespoons high-heat cooking oil; Pinch of white pepper; 1 small yellow onion, cut into cubes; 1 garlic clove, minced; 4 dried Thai chilies or Chiles de Arbol; 1½ teaspoons Roasted Red Chili Paste or store-bought (nam prik pao, optional)

Preparation info

Serves
2
as a main dish with rice

Difficulty
Easy
Ready in
35 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

I first encountered this dish in Thai Town when I moved to LA; I loved the contrast between the sweetness of the cashews with the spicy dried peppers. When recreating this dish at home, I realized how fast and simple it is to make but, as with all stir-fries, it’s important to have all of your ingredients prepped and ready to go as it cooks in mere minutes. If you can’t find dried Thai peppers then it’s fine to use Chiles de Arbol available at Hispanic markets and some grocery stores.