Sarin’s Thai: Stir fried Chicken with Cashew Nuts

Ingredients:

1. 1/2 lb chicken breast, cut into bite sized pieces

2. 1 tbsp. cassava flour or all-purpose flour

3. 1/3 cup sunflower oil (any natural oil)

4. 1 tbsp. garlic, crushed and chopped

5. 1/2 cup yellow onions, sliced into wedges 1/3 cup dry Thai birds eye red chilies, deep fried or Fresh or dried cayenne peppers

6. 1/2 cup raw unsalted cashew nuts

7. 1/3 cup fresh long red chili peppers, thinly julienned

8. 1/3 cup fresh banana chili peppers, cut in thin strips1/3 cup green onions (spring onions), cut in 1/2 inch pieces

Seasoning Sauce:

1. 1 tbsp. light soy sauce

2. 1/2 tbsp. dark soy sauce or Bragg’s Amino Acid for less salt

3. 1/2 tbsp. oyster sauce

4. 1/4 tsp. ground white pepper

5. pinch of salt

6. pinch of sugar

7. 3 tbsp. stock or water

Preparation:

1. Mix the sauce ingredients and put to the side

2. coat the chicken with a Tbspn of flour

3. Heat oil in a wok or pan and start by frying ingredients separately.

4. Start with the cashews.  Fry until brown. It only takes about a minute.  Drain and set them aside

5. Then the red chili peppers.  They cook quickly too.  Set aside

6. Finally, the chicken.  Toss in the hot oil for about 5 minutes, till crispy.  Then, drain and put aside.

7. Add oil to Wok and heat

8. Stir fry garlic, quickly, (10 secs.), then onions till translucent, (10 secs.)

9. Add peppers.  Sprinkle drops of water, if dry.

10. Add sauce and stir until thick and somewhat sticky.

11. Then add chicken and stir fry quickly until heated

12. Add chopped green onions and take off the heat.

Can serve as a main dish alone or with rice.

Image: Sarin’s plate.  Recipe adapted from eating that food.

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Sarin Basley

There are two things that characterize Sarin — her laughter and her food.  Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.

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