Prep 15 mins
Cook 10 mins
this is always a crowd pleaser. i bought the cookbook with this recipe while living in thailand, as recommended by a native. it is delicious. (since we are still in student mode financially, i often substitute green peppers for red and black pepper for white) to make a grand meal, i like to cook this with my vegetarian delight and sweet & sour pork/chicken.
- 1⁄4 cup oil
- 4 garlic cloves, minced
- 1 lb chicken, thinly sliced
- 1⁄2 cup roasted cashew nuts
- 1 green onion, chopped
- 1⁄4 cup sliced red bell pepper
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- 1⁄8 teaspoon white pepper
- 1 teaspoon cornstarch, dissolved in a little water
- Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstarch mixture to produce a thick sauce. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper. Serve with jasmine rice.
So quick and yummy! And so Thai with the fish sauce in it.
My daughter prepared this with her friends. It was really a hit!
Thanks for the recipe!
Love this recipe. I make this often when I come home from work and have a friend coming over for dinner. I reduce the oil and don't always use cashews (not always on-hand). I think I've even used brown sugar instead of white sugar.