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.

Potato Salad with Bacon and Dill

 Potato Salad with Bacon and Dill

I make this salad on repeat all summer long. Sweet and tangy, herby and bright, it’s my favorite part of any cookout spread. If you omit the bacon, add an extra 3 tablespoons of olive oil to the dressing. (This recipe first appeared in my book How to Celebrate Everything.) Serves 6-8

3 pounds unpeeled small firm potatoes (red, white, Yukon Gold), quartered
5 slices bacon (optional)
⅓ cup white wine vinegar
1 heaping tablespoon whole-grain mustard
1 tablespoon sugar
kosher salt and freshly ground pepper
⅓ cup good-quality olive oil
2 tablespoons chopped fresh dill
1 bunch of scallions, white and light green parts only, chopped (about ¼ cup)

Add the potatoes to a large pot, cover with water, and generously salt the water. Bring to a boil and boil gently, until a knife slides through the potatoes easily, about 15 minutes.

While the potatoes are boiling, fry the bacon in a skillet until cooked. Drain on paper towels, reserving 2 tablespoons of the bacon grease. Crumble the bacon. Add the grease to a large bowl and let cool slightly. Whisk in the vinegar, mustard, sugar, salt and pepper, and olive oil. 

When the potatoes have finished cooking, drain, then immediately toss them in the dressing in the large bowl to allow them to absorb the dressing. Reserve a handful of the the bacon crumbles, dill, and scallions, then toss the rest with the potatoes to combine. Garnish with reserved goodies and another drizzle of olive oil if you’re feeling it.