Cashew Chicken
A salty liquid made from fermented fish, fish sauce is a staple ingredient in Southeast Asian cooking. If fish sauce is unavailable, substitute one tablespoon of soy sauce.
Serves 3
Preparation time: 5 minutes
Cooking time: 8–10 minutes
¾ pound boneless, skinless chicken breast
2 tablespoons vegetable or peanut oil
1 tablespoon red curry paste
2 cloves garlic, chopped
1 yellow onion, cut into thin slices
¼ cup chicken broth
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 scallions, chopped
1 teaspoon granulated sugar
½ cup roasted cashews
1 bunch cilantro sprigs, optional garnish
Cut the chicken into bite-size pieces.
Heat the oil in a wok or heavy skillet. Add the red curry paste and the garlic. Stir-fry until the garlic is aromatic. Add the chicken and stir-fry at high heat for 4 to 5 minutes, until the chicken is white and nearly cooked.
Add the onion to the pan. Stir-fry for 2 minutes, then stir in the chicken broth, oyster sauce, and fish sauce. Stir in the scallions and the sugar. Stir in the cashews.
Continue cooking for another minute to combine all the ingredients and make sure the chicken is cooked through. To serve, garnish with the cilantro sprigs.
