| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Poultry, Herbs, Nuts | 4 | Servings | |
INGREDIENTS
| 2 | sm | Dried chilies |
| Oil | ||
| 1 | Garlic clove, chopped | |
| 1 | lb | Chicken, sliced |
| 1/2 | ts | Sugar |
| 1 | tb | Oyster sauce |
| 1 | tb | Fish sauce, Nuoc Mam |
| 3 | tb | Chicken stock, or water |
| 1/2 | c | Cashews, roasted unsalted |
| 1 | tb | Lemon grass, chopped |
| 2 | Shallots, cut in quarters |
INSTRUCTIONS
1. with a little oil, stir-fry the chilies until cookied evenly but not burnt, set aside. 2. Fry the garlic, with a little more oil until gold, add the chicken, sugar, oyster sauce and fish sauce. Fry until chicken is browned, lower the heat and add your liquid. Cook for few more minutes. 3. When the chicken is completely cooked add the nuts, lemon grass, shallots and chilies carefully...don't break the chilies.
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