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Recipe:
• 1/4 cup (2 fl oz/60 ml) oil
• 4 garlic cloves (kratiem), minced
• 1 lb (500 g) boned chicken, thinly sliced
Recipe (Sauce):
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons oyster sauce
• 2 tablespoons sugar
• 1/8 teaspoon white pepper
• 1 teaspoon cornstarch/cornflour dissolved in a little water, optional
• 1/2 cup (70 g/2 1/2 oz) roasted cashew nuts
• 1 green onion/scallion/spring onion, chopped
• 1/4 cup sliced red bell pepper/capsicum
How to cook:
• Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper.
• Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstrarch mixture to produce a thick sauce. Add the cornstarch and water mixture only if you prefer a richer looking sauce.
• Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper.
SERVES
4
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