THAI STIR-FRIED CHICKEN WITH CASHEWS

Don't discard the marinade after draining the chicken. It's mixed with ¼ cup water and becomes a sauce that lightly coats the chicken and vegetables

INGREDIENTS

• 5

  MEDIUM GARLIC CLOVES, FINELY GRATED

• 3

  TABLESPOONS FISH SAUCE

• 2

  TABLESPOONS SOY SAUCE

• 2

  TEASPOONS WHITE SUGAR

• 2

  TEASPOONS CORNSTARCH

• ½

  TEASPOON RED PEPPER FLAKES

• GROUND WHITE PEPPER

• 2

  POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1-INCH PIECES

• 2

  TABLESPOONS PEANUT OIL

• 1

  SMALL RED BELL PEPPER, STEMMED, SEEDED AND SLICED INTO THIN STRIPS

• 1

  BUNCH SCALLIONS, CUT INTO 1-INCH LENGTHS

• ½

  CUP ROASTED CASHEWS

DIRECTIONS

1. 01
   In a medium bowl, whisk together the garlic, fish sauce, soy sauce, sugar, cornstarch, pepper flakes and ¾ teaspoon white pepper. Stir in the chicken, then marinate at room temperature for 15 minutes.
   SEE DEMO

   

2. 02
   Drain the chicken in a fine mesh strainer set over a medium bowl, pressing the chicken to remove excess marinade. Stir ¼ cup water into the marinade and set aside.
   SEE DEMO

   

3. 03
   In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken in an even layer, then cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the bell pepper, scallions and cashews. Stir the marinade mixture to recombine, add to the pan and bring to a simmer, scraping up any browned bits. Cook, stirring often, until the liquid thickens and clings to the chicken, about 2 minutes. Taste and season with white pepper.