Dang’s Thai Cashew Chicken

INGREDIENTS

1/2 lb chicken
2-3 tablespoons garlic, smashed or diced
1 yellow onion
1 four inch ginger piece
3 shoots of green onions
1 red bell pepper
1 green bell pepper
1 tablespoon chili paste
1 tablespoon oyster sauce
1 tablespoon sugar
1 tablespoon water
less than 1 tablespoon mountain gold sauce
3 tablespoon cashews (add more cashews to suit your taste)
4-5 dry thai chilies

INSTRUCTIONS

Rice Preparation: Using the bowl of a rice cooker, wash the rice twice. Fill water in the bowl until the water line reaches the first crease in your middle finger when inserted. Cover rice cooker with the lid and cook. Rice cooker will switch itself to ‘warm’ when the rice is ready.

Step 1. Cutting across the grain and on a diagonal cut the chicken in thin strips- bite sized. Place in water to boil, cook half way and strain

Step 2. Mince garlic

Step 3. Cut yellow onion in half and cut slice

Step 4. Cut ginger in matchsticks

Step 5. Place 1.5 tablespoon of vegetable oil in fry pan until hot. Add garlic and lightly brown, do not let get too hot or blacken

Step 6. Once garlic turns light brown, add yellow onion and ginger to the pan.

Step 7. After the onions and ginger have cooked slightly add strained chicken and cook chicken fully through.

Step 8. Mix together oyster sauce, sugar, mountain sauce, chili sauce & a tablespoon of water. Add to pan.

Step 9. Chop green onion into 1 inch pieces and bell peppers in thin strips.

Step 10. Add green onions and bell peppers to pan, mix well. Place contents of pan in a serving dish.

Step 11. In fry pan or wok add 1.5 tablespoon vegtabale oil and add 4-5 Thai dry chilies, lightly darken. Do not let them get black. Add 3 Tb of cashews, lightly cook. Add to dish and serve. (If you add cashews too soon, they will get soggy and loose their crunch)

Serve warm with Thai Jasmine Rice (serves 4-6)