Keo’s Thai Cashew Chicken

 

This is for my son Joshua who LOVES cashews. He could eat them quite literally like popcorn.

When I came across this recipe a few years ago, what caught my eye was its simplicity. A few ingredients, most of which I already had on hand, and a reputation in Honolulu to back up its quality.

Many ingredients does not necessarily mean a great recipe.

This is definitely the case with

from Keo’s Thai Cuisine Cookbook

Ingredients:

• 3/4 lbs. chicken breasts, thinly sliced
• 1/4 cup oil
• 2 tablespoons Oyster sauce
• 8 green onions, cut into 2 inch lengths
• 1 – 5 whole dried red chili peppers – *I use chili flakes
• 3/4 lbs unsalted roasted cashew nuts
• 2 cloves of garlic crushed
• serve with rice or lettuce leaves

Preparation:

1. Heat oil in frying pan or wok.  Add garlic and stir fry until light brown.
2. Add chicken and oyster sauce; cook for 4 – 6 minutes. Reduce heat to medium.
3. Add green onions, chili, and cashews; mix well.
4. Serve with rice or lettuce cups.

That’s it!

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