| |
| |
| 2 |
small |
Dried Chilies |
|
| |
|
Oil |
|
| 1 |
|
Garlic Clove (chopped) |
|
| 1 |
lb |
Chicken (sliced) |
|
| 1/2 |
tsp |
Sugar |
|
| 1 |
tbsp |
Oyster sauce |
|
| 1 |
tbsp |
Fish Sauce |
|
| 3 |
tbsp |
Chicken Stock or water |
|
| 1/2 |
cup |
Cashews (roasted and unsalted) |
|
| 1 |
tbsp |
Lemon Grass (chopped) |
|
| 2 |
|
Shallots (cut in quarters) |
|
|
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| |
| 1. |
With a little oil, stir-fry the chilies until cooked 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 a few more minutes. |
| 3. |
When the chicken is completely cooked add the nuts, lemon grass, shallots and chilies carefully...don't break the chilies. |
| 4 Servings |
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