Thai Cashew Chicken Stir Fry

• 2-3 chicken breasts, cut into bite-size pieces or strips
• 1 small cooking onion, diced
• 3-4 cloves garlic, finely chopped
• 1-2 red chilies, sliced, OR 1/2 to 3/4 tsp. dried chili flakes
• 1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. prepared lemongrass (available at Asian stores)
• 4 green onions, cut into thirds
• 5-8 large leaves suey choy or other chinese cabbage, such as bok choy, chopped into square bite-size pieces
• 1/2 cup cashews, dry roasted, unsalted
• 1-2 cups shiitake mushrooms, sliced
• marinade: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water
• 1/4 cup chicken broth or white wine (or white cooking wine or sherry)
• SAUCE:
• 3 Tbsp. white cooking wine
• 1 cup chicken broth
• 2 Tbsp. soy sauce
• 1 Tbsp. rice vinegar
• 1/2 tsp. dark soy sauce
• 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
• 2 heaping Tbsp. brown sugar
• OTHER:
• 1 Tbsp. cornstarch powder, dissolved in 3 Tbsp. water
• 1-2 Tbsp. oil for stir-frying

1. Preparation:
2. Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.
3. Combine all stir-fry sauce ingredients in a bowl or large cup, stirring well. Set aside.
4. 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).
5. 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.
6. Add the Chinese cabbage and continue stir frying until it softens and turn bright green (about 1 minute).
7. 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).
8. 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.
9. Serve with Thai jasmine-scented rice or Thai Sticky Rice Recipe. Enjoy!
10. I added broccoli, carrots and peppers

chicken breasts, cooking onion, garlic, red chilies, stalk, green onions, choy, cashews, shiitake mushrooms, marinade, chicken broth, white cooking wine, chicken broth, soy sauce, rice vinegar, soy sauce, fish sauce, brown sugar, cornstarch powder, oil

Taken from www.epicurious.com/recipes/member/views/thai-cashew-chicken-stir-fry-52352391 (may not work)