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Thai Chicken with Cashews
Ingredients
  • subheading: FOR THE SAUCE:
  • 1 teaspoon soy sauce
  • 1 tablespoon sweet dark soy sauce
  • 1 tablespoon fish sauce
  • 1 heaping tablespoon brown sugar
  • 1 tablespoon water
  • subheading: FOR THE STIR-FRY:
  • 2 tablespoons vegetable or peanut oil
  • 2 cloves garlic, peeled and minced
  • ½ small yellow onion, quartered
  • 4 finger-length dried red chilies (such as chile de arbol), seeded and cut into halves
  • ½ cup roasted cashew nuts
  • 8 ounces boneless, skinless chicken breast, cut into thin pieces (about one large chicken breast - hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
  • 1 green onion, cut into 1” lengths
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