Easy (aka Americanized) Thai Cashew Chicken

-Wendy Sampson

-Heat large skillet to mid-high and add:
1/4 C oil
4 cloves fresh garlic, minced
1 lb thinly sliced chicken
-When chicken is mostly cooked add:
2 TBSP fish sauce
2 TBSP oyster sauce
2 TBSP sugar
1/8 tsp WHITE Pepper
-When chicken is completely cooked add:
1/2 C (or so) roasted cashews
2 red bell peppers (or 1 yellow and 1 red)
-After adding the peppers, cover the pan and steam for 3 mins.
-Serve over rice.

~This is a family favorite and it tastes best served over jasmine rice.

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