Cashew Chicken

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

• Sauce

• 2  tablespoons fish sauce
• 2  tablespoons oyster sauce
• 2  tablespoons sugar
• 1⁄8 teaspoon white pepper
• 1  teaspoon cornstarch, dissolved in a little water

Directions

1. 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.