Prep 20 mins
Cook 10 mins
From Tommy Tang's Modern Thai Cuisine. About this dish he says, "Simple to prepare when you're pressed for time but don't want to settle for the ordinary. I find something energizing about this dish -- but then I like it when my ears start smoking." Me, too! Try Lemon Grass Stock with this.
- 6 tablespoons olive oil
- 1 tablespoon garlic, finely chopped
- 1 1⁄4 lbs chicken breasts, sliced
- 1 cup unsalted cashews, roasted
- 12 small chilies, dried whole
- 1 1⁄2 tablespoons chili paste, roasted
- 1⁄2 cup diced onion
- 1⁄2 cup red bell pepper, diced
- 1⁄2 cup scallion, cut into 1-inch lengths
- 1⁄2 cup lemon grass stock (see separate recipe for lemon grass stock) or 1⁄2 cup chicken stock (see separate recipe for lemon grass stock)
- 1 tablespoon thai sweet black bean sauce
- 2 teaspoons black pepper
- Heat olive oil in a large skillet over high heat.
- Add garlic and saute until lightly browned, approximately 1 minute.
- Add chicken and stir-fry 2 minutes.
- Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
- Add all remaining ingredients and cook, stirring constantly, 3 minutes.
- Serve immediately.
I used fewer chilis -- about 8 scaled up -- and still found this to be a fiery dish. It came together quickly and used less oil than stated. I really liked the sauce but felt some of the subtlety was lost in the heat.
This was some fiery stuff! It is delicious, but I will definitely cut back on the heat next time for us. I used far less oil as well. Made for ZWT4.
This was definitely a spicy dish! I did cut back on the oil to 3 Tbs, which was enough in my non-stick skillet. The black bean sauce, chili suace, and black pepper made a tasty combination. I especially enjoyed the cashews and the crunch they added. Those wanting a milder dish could cut back on the dried chilies, chili paste, and/or black pepper. Thanks for posting!