Ingredients for 2 servings:
- 400 grams boneless, skinless chicken, thinly sliced
- 1 Tbsp soy sauce
- 3–4 cloves garlic, chopped
- ½ onion, cut into 1 cm thick wedges, 2/3 cup
- 1 cup beech (shimeji) mushrooms or straw mushrooms, or any fresh Asian mushrooms
- 2 spur chilies (long red mild peppers) or sub ½ red bell pepper
- 2 Fresno chilies
- ¾ cup cashews, roasted, unsalted
- 2–3 green onions, green parts only
- 7–10 fried, dried Thai chilies (optional)
- 1 Tbsp Oyster sauce
- 1 Tbsp soy sauce
- 1 tsp Golden Mountain sauce or Maggi Seasoning
- 1 tsp fish sauce
- 1 1/2 tsp sugar
- 1 heaping Tbsp Thai chili paste / “jam”” “Nam Prik Pao”, store bought or homemade . Nam Prik Pao includes shrimp paste = key for umami
- 1 tsp toasted sesame oil
- Start rice.
- Mix chicken and 1 T soy sauce together in a bowl; set aside for 15-20 mim.
- Fry the dried chilies in a little oil; set aside.
- Mix all sauce ingredients together in a bowl; set aside.
- Heat a little bit of vegetable oil in a large saute pan or a wok, and when hot, sear chicken on one side to obtain nice golden brown color. Remove the chicken from the pan and set aside. The chicken should only be partially done at this stage.
- To the same pan, add 1-2 Tbsp of vegetable oil, garlic, and onion; cook until the garlic starts to turn brown. Add the seared chicken, mushrooms and spur chilies or bell pepper to the pan and toss quickly to mix.
- Add the sauce mixture to the pan and keep stirring to finish cooking the chicken. At this point, you can add a splash of water if it seems too dry.
- When chicken is done, turn off the heat and stir in cashews and green onions.
- Pour into a serving plate and top with fried dried chilies and extra cashews if desired. Optionally break open a chili or two for heat.
- Serve with jasmine rice
Photography and cinematography by smboro