Here’s another stir-fry dish that’s delicious and quick to prepare. You can substitute the raw cashews with unsalted, ready-roasted cashews, but I prefer the wonderfully sweet and nutty flavors they take on when dry-roasting yourself (you can also deep-fry raw cashews in a bit of canola or peanut oil, which is what they do in Thailand). You can also substitute the dried Thai chilies with fresh ones, but I believe this dish is traditionally prepared with dried chilies. I really like this dish, and I hope you’ll try it too!
1/2 cup raw whole cashews
3 – 5 dried Thai chilies, slit lengthwise on one side with a sharp knife, seeds removed and chilies cut crosswise into 1/4-inch pieces
1 Tbsp fish sauce
2 Tbsp oyster sauce
3 Tbsp chicken stock
1 1/4 tsp sugar
3 Tbsp canola oil
4 large garlic cloves, peeled and finely grated or minced
1 1/4 lbs skinless, boneless chicken breasts, thinly sliced, then cut into 2-inch pieces
1/2 red bell pepper, sliced into thin strips
1/2 carrot, peeled and thinly sliced diagonally
1 small onion, peeled and cut into 6 wedges
2 scallions, cut diagonally into 1/2-inch pieces (both pale and dark green parts)
1/4 tsp ground white pepper
1/4 cup cilantro leaves
Heat a small cast-iron or other heavy skillet over medium-high heat. Add the cashews and dry-roast until lightly browned, but not burnt. Remove from skillet and set aside.
Heat the oil in a wok over high heat. Add the chilies and stir-fry for one minute. Remove chilies with a slotted spoon and set aside.
Reduce heat to medium-high. Add the garlic and stir-fry for about 30 seconds. Turn heat back up to high and add the chicken, stir-frying for 4 minutes.
Add the red bell pepper, carrot, onion and sauce mixture to the chicken. Stir-fry for about 2 minutes. Remove from heat and stir in the cashews, chilies, scallions and white ground pepper. Season to taste with a bit more fish sauce and sugar, if necessary. Serve with steamed jasmine rice, and garnish with cilantro leaves.