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THAI CASHEW CHICKEN

Thai Cooking in a Sufi's Kitchen
by Alima Ravadi Quinn
A recipe to choose out of several ways of preparing Cashew Chicken. I like the glamorous look of the chicken and the contrast of the dry chili pepper with its taste. I often take this dish to potluck parties.
4 servings

INGREDIENTS:

• 1 pound boneless chicken breast with skin removed, cut into small strips
• 2 tablespoons minced garlic
• 2 teaspoons white ground pepper
• 4 tablespoons white or red wine
• 1 tablespoon corn starch
• 2 tablespoons Thai soy sauce
• 1 dozen dried chili peppers
• 1/2 cup whole raw cashew nuts
• 1/3 cup vegetable oil
• 1½ tablespoons black soy sauce
 

DIRECTIONS:

1. Marinate chicken meat with Thai soy sauce, garlic, ground pepper, wine, and corn starch for 30 minutes.

2. Heat oil over medium heat. Add cashew nuts and chili peppers. Stir-fry until cashew nuts turn golden. Remove both chili peppers and cashew nuts from oil with a strainer. Set aside.

3. Increase heat to high. Add marinated chicken. Stir and cook until the chicken is done. Add black soy sauce. Stir and mix well until all chicken meat is evenly coated and looks golden brown.

4. Add chili peppers and cashew nuts. Mix well and remove from heat. Transfer cashew chicken to a serving platter with a strainer to remove excess oil. Serve with steamed rice.