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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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One of our favorite recipes - I found it on back in 1998. It is fairly easy and fast to make - the largest amount of time is in the prep work of chopping, as is the case of most stir-fries. Adjust the spiciness by the number of chili peppers - I have used up to 9. I love using jasmine rice, cut the chicken while partially frozen, and try to pick the chili peppers out before serving (in interest of my 19mo old). Ingredients:
2 tablespoons olive oil |
2 garlic cloves, minced |
2 -6 dried red chili peppers, whole |
2 boneless skinless chicken breasts, cubed |
1 onion, chopped |
1 pinch sugar |
1 tablespoon fish sauce |
1 tablespoon oyster sauce |
1 green pepper, chopped |
1 stalk celery, chopped |
2 -3 tablespoons chicken stock or 2 -3 tablespoons water |
1/2 cup cashews |
3 cups cooked rice |
Directions:
1. Prepare all of your ingredients before starting this dish. Once started, it goes fast, and you won't have time to chop the veggies or find the oyster sauce in the back of the fridge!
2. Start rice cooking, if necessary.
3. Using a wok, heat oil on a medium high heat. Being careful not to burn the garlic or chili peppers, add combined with the chicken. Stir-fry for two minutes, constantly stirring and flipping.
4. Add onion, stir-fry for another minute or two.
5. Turn heat down to medium.
6. Add sugar, fish sauce, and oyster sauce.
7. After another minute, add veggies and stock/water.
8. Stir-fry until chicken is cooked.
9. Add cashews, stir-fry for one more minute.
10. Done! As is the rice.
11. Serve on a bed of rice.
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