Heat a wok and add oil. When hot, add garlic and cook for 30 seconds.
Add chicken and cook three to four minutes, until cooked through.
Rip each chili into three and add all six pieces. Add onions and cook 2 more minutes. (They should retain their shape and a slight crunch.)
Turn off the heat. Add soy sauce, mushroom sauce, brown sugar, ketchup, rice vinegar, black/dark soy sauce, and water.
Over high heat, toss continuously, cooking until the sauce thickens slightly, another one to two minutes.
Add cashews and scallions, give a final toss, and serve hot with jasmine rice.
Directions
Credits
Tips:
1. Mushroom sauce: Also known as mock oyster sauce, it is a staple in my kitchen, and soon it will be a staple in yours too! Combined with soy sauce, it creates the base for every Thai recipe. If you need to visit an Asian grocer to pick up a bottle, do it! If you can't get your hands on one, teriyaki sauce is a good substitute.
2. Black/dark soy sauce: A darker and sweeter version of regular soy sauce, this stuff adds that eat-me-now color to your stir-fries. Keep in mind that it’s potent, so a little goes a long way.
3. Sweet Chilies: This is a must-have if you want authentic restaurant flavor. Break each chili into three pieces with your hands to release the sweet flavors inside.
Description:
Photo by Shoshi Sirkis
Styling by Anat Lobel
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