Thai Cashew Nut Chicken

Recipe by Iron Woman
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast the cashews at 300 degrees until golden brown.
  • In a wok, over medium heat, saute the garlic and chilies until the garlic is golden and the whole is aromatic, then remove and reserve the chilies and garlic.
  • Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook.
  • Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside.
  • Add the rice wine and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water).
  • Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through.
  • Garnish with green onions. If you enjoy vegetables with this, just add onions and carrots with step #3. Also if you want more heat, just add more black pepper.
  • Serve with steamed white rice.
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