Ingredients
Chicken
800 grams of boneless skinless chicken thighs, or chicken breasts, cut in bite-size pieces
4 teaspoons soy sauce
4 tablespoons canola oil
10 dried chilies such as chile de arbol, small to medium size, (optional)
8 cloves garlic, minced
1 onion, 1-inch diced
1 green bell pepper, 1-inch diced
1 yellow pepper, 1-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 cup unsalted roasted cashews, roasted at 350 degrees for 10 minutes
2 green onions, halved lengthwise and cut in 1.5-inch pieces
Sauce
3 tablespoons oyster sauce
3 tablespoons soy sauce
3 teaspoons Maggie sauce
3 teaspoons fish sauce
4 1/2 teaspoons sugar
1.5 tablespoon tamarind paste
3 teaspoons toasted sesame oil
Ingredients
Bake roasted cashews at 350°F (175°C) on a baking sheet for 10 minutes until they darken in color. Set aside to cool.
Combine the chicken thigh with soy sauce and mix well. If using chicken breast, add 1 ½ Tbsp of water in addition to the soy sauce. In either case, let it sit for at least 15 minutes.
Combine all sauce ingredients in a small bowl and set aside.
Add the oil to a braiser pan and add the dried chilies; turn the heat on to low. Keep stirring the chilies until they puff and darken into a maroon color, about 1 minute. Quickly remove them with a mesh skimmer, leaving the oil behind, and place them onto a paper towel-lined plate to drain.
In the same pan, turn the heat up to medium-high. Add the chicken and spread the pieces out into one layer as much as you can. Allow the chicken to sear, undisturbed, for about 2 minutes or until the underside is nicely browned. Once browned, toss the chicken, and keep cooking, stirring frequently, until the chicken is completely cooked.
Turn the heat down to medium-low and remove the chicken from the pan, leaving all the oil behind. Add the onions and stir until slightly caramelized. Add the garlic and stir until fragrant.
Turn the heat up to high then add the bell peppers, the chicken, and the sauce mixture and toss until heated through and well mixed, about 1 minute.
Turn off the heat, then add the green onions and cashews and toss just until mixed. Plate and top with fried chilies, and serve immediately with jasmine rice.
Note: Cashews and green onions should only be added right before serving to maintain the crunch. If making more of this recipe than you can finish, set aside what you won’t eat before adding the cashews and green onions.
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