Photo: Jennifer Causey"It has the perfect balance of spice, sweet and sour," saysJet Tila, who features this fast 25-minute meal in his book101 Thai Dishes You Need to Cook Before You Die. “The chicken melts in your mouth, and the vegetables and nuts add a fun crunch"“It’s a comforting dish to eat and is also a good entry point for chefs beginning to cook Thai food,” says the chef.IngredientsIngredient Checklist2 cups canola oil1 cup cashews (about 5 oz.)8 dried Thai chiles4 garlic cloves, minced1 ½ lbs.s boneless chicken breasts or thighs, thinly sliced1 teaspoon kosher salt¼ teaspoon ground white pepper1 yellow onion, thinly sliced1 red bell pepper, thinly sliced1 green bell pepper, thinly sliced¼ cup chili paste in soybean oil (such as Maesri)¼ cup oyster sauce2 tablespoons Thai black soy sauce (or use 2 tablespoons soy sauce and½teaspoon sugar)Cooked jasmine rice, for cookingDirectionsInstructions ChecklistStep 1:Heat cooking oil in a large skillet over medium to 350°.Step 2:Carefully place cashews and chiles in oil; cook until fragrant and chiles turn bright red and cashews are golden brown, 1 to 2 minutes. Transfer to a plate lined with paper towels; set aside. Discard all but about 2 tablespoons of the oil.Step 3:To the same skillet, add garlic, and cook over medium until light brown and fragrant, about 30 seconds. Increase heat to medium high, and add chicken; cook, stirring often, until just seared but not yet cooked through, about 2 minutes.Step 4:Add salt and pepper; stir in onions and bell peppers; cook, stirring often, until vegetables are light brown and soft, 1 to 2 minutes. Add cashews and chiles; stir-fry until heated through, about 1 minute.Step 5:Stir in chili paste, oyster sauce and black soy sauce; cook, stirring constantly, until the flavors meld and sauce reduces to a glaze, 1 to 2 minutes. Adjust seasonings to taste; serve with hot rice.TipsTake a shortcut: Skip steps 1 and 2, and “buy roasted cashews and chiles instead,” suggests Tila. If you can’t find dried or roasted chiles, add 1⁄2 teaspoon crushed red pepper flakes in step 5.
Photo: Jennifer Causey
“It has the perfect balance of spice, sweet and sour,” saysJet Tila, who features this fast 25-minute meal in his book101 Thai Dishes You Need to Cook Before You Die. “The chicken melts in your mouth, and the vegetables and nuts add a fun crunch"“It’s a comforting dish to eat and is also a good entry point for chefs beginning to cook Thai food,” says the chef.IngredientsIngredient Checklist2 cups canola oil1 cup cashews (about 5 oz.)8 dried Thai chiles4 garlic cloves, minced1 ½ lbs.s boneless chicken breasts or thighs, thinly sliced1 teaspoon kosher salt¼ teaspoon ground white pepper1 yellow onion, thinly sliced1 red bell pepper, thinly sliced1 green bell pepper, thinly sliced¼ cup chili paste in soybean oil (such as Maesri)¼ cup oyster sauce2 tablespoons Thai black soy sauce (or use 2 tablespoons soy sauce and½teaspoon sugar)Cooked jasmine rice, for cookingDirectionsInstructions ChecklistStep 1:Heat cooking oil in a large skillet over medium to 350°.Step 2:Carefully place cashews and chiles in oil; cook until fragrant and chiles turn bright red and cashews are golden brown, 1 to 2 minutes. Transfer to a plate lined with paper towels; set aside. Discard all but about 2 tablespoons of the oil.Step 3:To the same skillet, add garlic, and cook over medium until light brown and fragrant, about 30 seconds. Increase heat to medium high, and add chicken; cook, stirring often, until just seared but not yet cooked through, about 2 minutes.Step 4:Add salt and pepper; stir in onions and bell peppers; cook, stirring often, until vegetables are light brown and soft, 1 to 2 minutes. Add cashews and chiles; stir-fry until heated through, about 1 minute.Step 5:Stir in chili paste, oyster sauce and black soy sauce; cook, stirring constantly, until the flavors meld and sauce reduces to a glaze, 1 to 2 minutes. Adjust seasonings to taste; serve with hot rice.TipsTake a shortcut: Skip steps 1 and 2, and “buy roasted cashews and chiles instead,” suggests Tila. If you can’t find dried or roasted chiles, add 1⁄2 teaspoon crushed red pepper flakes in step 5.
“It has the perfect balance of spice, sweet and sour,” saysJet Tila, who features this fast 25-minute meal in his book101 Thai Dishes You Need to Cook Before You Die. “The chicken melts in your mouth, and the vegetables and nuts add a fun crunch”
“It’s a comforting dish to eat and is also a good entry point for chefs beginning to cook Thai food,” says the chef.
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
Tips
Take a shortcut: Skip steps 1 and 2, and “buy roasted cashews and chiles instead,” suggests Tila. If you can’t find dried or roasted chiles, add 1⁄2 teaspoon crushed red pepper flakes in step 5.
source: people.com
