Chicken with Cashew Nut
Vegetables can be added
while the chicken is cooking if desired.
Recipe:
1/4 cup (2 fl oz/60 ml) oil
4 garlic cloves (kratiem), minced
1 lb (500 g) boned chicken, thinly sliced
Recipe (Sauce):
2 tablespoons fish sauce
(nam pla)
2 tablespoons oyster sauce
2 tablespoons sugar
1/8 teaspoon white pepper
1 teaspoon cornstarch/cornflour dissolved in a little water, optional
1/2 cup (70 g/2 1/2 oz) roasted
cashew nuts
1 green onion/scallion/spring onion, chopped
1/4 cup sliced red bell pepper/capsicum
How to cook:
1. Heat a large skillet then
add the oil, garlic, chicken, the sauces, sugar and pepper.
2. 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 cornstrarch mixture to produce a thick
sauce. Add the cornstarch and water mixture only if you prefer a richer
looking sauce.
3. Mix in the roasted cashews
and then turn the mixture onto a serving dish. Garnish with the green
onion and bell pepper.
SERVES 4
Information from:
"Thailand the Beautiful Cookbook". Buy this and other cooks
book at amazon.com.
