Thai saute chicken with cashew nuts
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Shimizu BWHT68A | ||
| 2 | larges | Chicken breasts -- sliced |
| Bite-size pieces | ||
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Whiskey |
| 1 | tablespoon | Cornstarch |
| ½ | tablespoon | Thai soy -- or Chinese |
| Light | ||
| (See Aew Sai) | ||
| 1 | tablespoon | Roasted cashew nuts |
| 6 | Dried chilies | |
| ¼ | cup | Oil |
| 30 | Milliliters | |
| Hot cooked rice | ||
| Garlic -- minced | ||
Directions
Combine chicken, sugar, whiskey, soy sauce and cornstarch. Marinade for half hour. Wash and dry the chilies and cut 1 cm. pieces. Fry chilies in oil in a large fry pan over low heat until crispy.
Transfer chilies to a paper towel lined plate to drain. Turn the heat up to medium and brown garlic in the remaining oil. Add chicken and saute until tender. Stir in the fried chilies and cashew nuts and blend well. Remove from heat and serve immediately with cooked rice.
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