A spicy Thai dish with cashews and chicken
4 cups skinless and boneless chicken breast halves
1 sliced small onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup roasted unsalted cashewnuts
1/4 cup soya sauce
1/4 cup fish sauce
1 1/2 tablespoons hot pepper sauce
1 tablespoon sesame oil
3 tablespoon brown sugar
3/4 cup water
3 tablespoon creamy peanut butter or plain butter
Salt to taste
1. Cut chicken breast halves into thin strips.
2. In a bowl, mix soya sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bowl and marinate for at least 2 hours in the refrigerator.
3. Heat sesame oil in a large wok or pan over medium heat, saute brown sugar until dissolved.
4. Add onion and stir fry for about 5 minutes or until tender.
5. Add cashews and toss for one minute.
6. From the marinated chicken, keep the marinade mixture aside and place the chicken into the pan and cook for about 10 minutes or until golden brown.
7. Add the left-over marinade, salt if required and 3/4 cup water into the pan and bring to a boil.
8. Continue to cook and stir for 10 minutes or until the chicken is no longer pink and cooked.
9. Add peanut butter or butter and mix well.
10. Garnish with cashews and serve hot.
Cooking time: 45