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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 Lemon Grass Stock with this. Ingredients:
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 |
Directions:
1. Heat olive oil in a large skillet over high heat.
2. Add garlic and saute until lightly browned, approximately 1 minute.
3. Add chicken and stir-fry 2 minutes.
4. Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
5. Add all remaining ingredients and cook, stirring constantly, 3 minutes.
6. Serve immediately.
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