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There’s something about a sweet chicken stir-fry tossed with golden cashews that just hits the spot. A favorite of mine (and my mother’s!), we use dried sweet chilies to give this dish that authentic restaurant flavor. Just make sure to remove the chilies before serving(they are not edible). Garnish with scallions and serve with a side of jasmine rice.
3-4 tablespoons Gefen Canola Oil
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
4 chicken breasts (1 and 1/2 to 2 pounds), cubed
2 sweet dried chilies
1 onion, cut in large chunks
2 tablespoons roasted cashews
2 tablespoons sliced scallions, to garnish
4 tablespoons soy sauce
4 tablespoons mushroom sauce (mock oyster sauce)
3 tablespoons Haddar Brown Sugar
2 tablespoons Glicks Ketchup
1 tablespoon rice vinegar
1 teaspoon black/ dark soy sauce
4 tablespoons water
cooked Beleaves Jasmine Rice
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.
Photo by Shoshi Sirkis
Styling by Anat Lobel
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