Some of my favorite spicy dishes come from Asian cuisine, specifically Thai food. A restaruant in Houston named Kanomwan was a place I frequented, and this dish I ordered often. I liked it with both chicken and shrimp. After I moved, I wanted to try to duplicate the flavor so I could enjoy it at home.
This recipe comes very close to capturing that perfect blend of spicy, sweet, salty and savory.
Thai Stir-Fry Chicken with Chili Paste & Cashews
1 tablespoon vegetable oil
1/2 pound chicken breast, cubed
1 tablespoon garlic, minced
1/4 cup onions, chopped
1/2 cup cashews, whole or halved
2 tablespoons Thai Kitchen roasted red chili paste
2 tablespoon sugar
2 tablespoons fish sauce
Jasmine rice, cooked
Combine chili pasts, sugar and fish sauce in a small bowl and set aside. Heat a sauté pan or wok to medium heat. Add oil and onions, sauté lightly. Add garlic and chicken. Stir-fry chicken until golden and cooked through. Add cashews, sauté until slightly caramelized. Deglaze with a small amount of water to lift off any bits from the bottom of the pan. Add the chili paste mixture. Reduce heat and sauté for 1 to 2 minutes to coat the chicken and cashews with the sauce. If the sauce becomes too thick add a tablespoon or two of water. Remove from heat and serve with rice. Note: This dish is meant to be sticky, sweet and spicy with a tang from the fish sauce and heat from the chiles.
Recipe by Christine Gardner