Monday, August 20, 2007
Cashew Chicken #2
Now have your kitchen helper chop up that garlic for you.
I have cut the chicken up into strips and then I added 1 Tbsp soy sauce, 1/2 tsp Thai curry Paste (available in the ethnic food section of the grocery store) and 2 tsp cornstarch. You can add more or less Thai curry paste depending on how hot you want it. If you have any Chinese rice wine or dry sherry you can add 2 tsp at this point but I didn't have any so I didn't add it. let this mixture set for 10 minutes.
Heat 1 Tbsp olive oil in a large skillet and add garlic and saute for about 10 minutes
Add chicken and cook for 2 minutes.