- 1/2 lb chicken breast, cut into bite sized pieces
- 1 tbsp. cassava flour or all-purpose flour
- 1/3 cup sunflower oil (any natural oil)
- 1 tbsp. garlic, crushed and chopped
- 1/2 cup yellow onions, sliced into wedges 1/3 cup dry Thai birds eye red chilies, deep fried or Fresh or dried cayenne peppers
- 1/2 cup raw unsalted cashew nuts
- 1/3 cup fresh long red chili peppers, thinly julienned
- 1/3 cup fresh banana chili peppers, cut in thin strips1/3 cup green onions (spring onions), cut in 1/2 inch pieces
- 1 tbsp. light soy sauce
- 1/2 tbsp. dark soy sauce or Bragg’s Amino Acid for less salt
- 1/2 tbsp. oyster sauce
- 1/4 tsp. ground white pepper
- pinch of salt
- pinch of sugar
- 3 tbsp. stock or water
- Mix the sauce ingredients and put to the side
- coat the chicken with a Tbspn of flour
- Heat oil in a wok or pan and start by frying ingredients separately.
- Start with the cashews. Fry until brown. It only takes about a minute. Drain and set them aside
- Then the red chili peppers. They cook quickly too. Set aside
- Finally, the chicken. Toss in the hot oil for about 5 minutes, till crispy. Then, drain and put aside.
- Add oil to Wok and heat
- Stir fry garlic, quickly, (10 secs.), then onions till translucent, (10 secs.)
- Add peppers. Sprinkle drops of water, if dry.
- Add sauce and stir until thick and somewhat sticky.
- Then add chicken and stir fry quickly until heated
- Add chopped green onions and take off the heat.
Can serve as a main dish alone or with rice.
Image: Sarin’s plate. Recipe adapted from eating that food.
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.