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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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this is always a crowd pleaser. i bought the cookbook with this recipe while living in thailand, as recommended by a native. it is delicious. (since we are still in student mode financially, i often substitute green peppers for red and black pepper for white) to make a grand meal, i like to cook this with my vegetarian delight and sweet & sour pork/chicken. Ingredients:
1/4 cup oil |
4 garlic cloves, minced |
1 lb chicken, thinly sliced |
1/2 cup roasted cashew nuts |
1 green onion, chopped |
1/4 cup sliced red bell pepper |
2 tablespoons fish sauce |
2 tablespoons oyster sauce |
2 tablespoons sugar |
1/8 teaspoon white pepper |
1 teaspoon cornstarch, dissolved in a little water |
Directions:
1. Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstarch mixture to produce a thick sauce. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper. Serve with jasmine rice.
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