Ingredients Jump to Instructions ↓

  1. 2-3 chicken breasts, cut into bite-size pieces or strips

  2. 1 small cooking onion, diced

  3. 3-4 cloves garlic, finely chopped

  4. 1-2 red chilies, sliced, OR 1/2 to 3/4 tsp. dried chili flakes

  5. 1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. prepared lemongrass (available at Asian stores)

  6. 4 green onions, cut into thirds

  7. 5-8 large leaves suey choy or other chinese cabbage, such as bok choy, chopped into square bite-size pieces

  8. 1/2 cup cashews, dry roasted, unsalted

  9. 1-2 cups shiitake mushrooms, sliced

  10. 2 tsp. cornstarch dissolved in

  11. 1 Tbsp. water

  12. 1/4 cup chicken broth or white wine (or white cooking wine or sherry)

  13. SAUCE:

  14. 3 Tbsp. white cooking wine

  15. 1 cup chicken broth

  16. 2 Tbsp. soy sauce

  17. 1 Tbsp. rice vinegar

  18. 1/2 tsp. dark soy sauce

  19. 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)

  20. 2 heaping Tbsp. brown sugar

  21. OTHER:

  22. 1 Tbsp. cornstarch powder, dissolved in

  23. 3 Tbsp. water

  24. 1-2 Tbsp. oil for stir-frying

Instructions Jump to Ingredients ↑

  1. Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.

  2. Combine all stir-fry sauce ingredients in a bowl or large cup, stirring well. Set aside.

  3. In a large wok or frying pan, fry the onion, garlic, chili, minced lemongrass and green onion in oil over medium-high heat (1-2 minutes).

  4. Add the marinated chicken plus mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.

  5. Add the Chinese cabbage and continue stir frying until it softens and turn bright green (about 1 minute).

  6. Finally, add the sauce you made earlier, plus the cashews. Then add the cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).

  7. Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet). If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more dark soy sauce.

  8. Serve with Thai jasmine-scented rice or Thai Sticky Rice Recipe . Enjoy!


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