1 pound boneless chicken breast, thinly sliced 2 Tbl. olive oil 4 cloves garlic, minced 2 Tbl. fish sauce 2 Tbl. oyster sauce 2 Tbl. sugar 1 Tbl. cornstarch dash black pepper 1/2 cup raw cashews, pieces 1/4 tsp.dried pepper flakes 4 green onions, cut in 2" slices 1/2 to 1 C. water
To make sauce: Mix fish and oyster sauces, garlic, sugar, pepper, and cornstarch. Marinate chicken in sauce for 30 min. in fridge. Heat oil over med. heat in wok. Saute the nuts and dried pepper flakes. Drain and set aside, leaving oil. Increase heat to med. high. Add marinated chicken with marinade and water. Cook until chicken is done. Add more water as needed for desired consistency. Add peppers, nuts and green onions. Mix and cook slightly. Serve over rice. Serves 6. You can add more red pepper flakes for more heat if desired.
Just in case you are checking this recipe out - fish sauce in a Thai or Chinese dish does not taste like fish - rather it tastes kind of sweet so try this recipe. I usually substitute Gourmet Garden Chili Pepper Paste (usually found in produce section/ask produce manager) for red pepper flakes.
Surprisingly delicious! I find chicken breast/white meat too dry in non-crockpotted recipes... but even with the relatively short marination time, there was no dryness at all. We were having a side of sushi bites, so I served this over a quinoa pilaf instead, to avoid rice overload. Worked great!
It smelled funky, and the color didn't look great, but when I tasted it - yowza! Even my picky husband cleaned his plate! I thought the serving size was too small - we split it between the two of us. I added a carrot for a little extra veg. This is a keeper!
Wow! This was one of the best asian meals that I have ever made at home. Very easy to pull together, too. Everyone loved it, including my kids. It will be in our regular rotation of recipes. I did add sliced peppers and onions and I think next time I may add a little sliced ginger.
Fantastic. Had this dish in a restaurant recently, so had to try this. It was REALLY good! Easy & fairly quick recipe - I did add some red peppers and sweet onion to the recipe, before sauteeing the cashews b/c that's how the restaurant had it :) Putting this on the regular rotation.
This was so easy and so so so yummy! It looked awful to start being that the sauce was the same color as the chicken but it all came out in the end...and I could have licked the pan! Served it over instant brown rice and a side of roasted broccoli. Delish!!
I used the Three Crabs/Viet Huong Brand fish sauce and it was dynamite! (You can often find fish sauce in ethnic grocery stores.) One other possibility is using pork instead of chicken. Fish sauce goes just as well with pork. :-)
This was incredible! Made 2x, forgot the chili peppers tonights but was still awesome. I serve with fresh udon noodles (practially fat free, but carbs are still the same), and add in different veggies. Love it!!