Chicken with Cashews & Chilis

Click to Enlarge	Chicken with Cashews & Chilis Thailand - Chinese style
	Serves Effort: Sched: DoAhead:	2 main ** 3/4 hr Part		This easy to make dish is very popular in California in both Thai and Chinese versions.. Hint: the cashews get soggy so serve as soon as you can after they are stirred in.

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1
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1
1
3
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Red Chili dry (1)
Oil
Chicken meat
Garlic
Scallions
Onion
Stock
Tamarind paste
Shrimp dried
Oyster Sauce
Fish Sauce
Cashews Roasted
-- Garnish
Cilantro sprigs

Prep

If CASHEWS are raw, dry fry them over moderate heat stirring until roasted.
Stem CHILIS. In a wok or sauté pan heat oil and fry chilis stirring until they darken noticeably but are not blackened (a few spots are OK). Remove from oil quickly and drain. The oil and pan will be used for the main production.
Cut CHICKEN into bitesize pieces about 1/4 inch thick.
Crush, slice and chop GARLIC small.
Cut SCALLIONS into 1-1/2 inch lengths. Split bulb ends,
Peel ONION, and slice lengthwise 1/4 inch wide.
Mix Stock, Tamarind Paste, Oyster Sauce and FISH SAUCE. Crush two of the Chilis and mix in.

Run

Reheat the OIL and fry Garlic until just golden, then stir in the Chicken. Fry until chicken is opaque.
Stir in Onion and Scallions and fry stirring until distributed.
Stir in Stock mix, bring quickly to a boil. Check onions, they should be crisp tender.
Stir in the Chilis and Cashews. Heat quickly stirring, and serve immediately with plenty of steamed Jasmine rice. Garnish with cilantro sprigs.

NOTES:

Chilis: Most people will want to use dried Chilis Japones (Japanese dried chilis), which work very well, but real fire eaters may prefer dried Thai chilis For more information see our Chili page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch