Fiery Thai-Style Chicken
Editor's Note: After a long day at work, running errands, and shuttling everyone to activities and appointments, fixing dinner might just not be at the top of your to-do list. Instead of ordering delivery, gather the ingredients for Fiery Thai-Style Chicken! This recipe is easy to make, serves four people, and can be ready to eat within an hour. This recipe also includes a number of ingredients you likely already have on hand, so you might not even have to make a special trip to the grocery store. This recipe also has some serious heat to it. If you'd like to turn up the heat (or turn it down), then check out the tip below the instructions.
So easy and so very tasty, this dish is special enough for guests but simple enough for a weeknight supper.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get Together
Recipe CourseMain Course
Taste and TextureHot & Spicy, Nutty, Savory
- 2 tbsp (25 mL) fish sauce
- 2 tbsp (25 mL) water
- 2 tsp (10 mL) soy sauce
- ½ tsp (2 mL) granulated sugar
- 3 tbsp (45 mL) vegetable oil
- 8 small dried red chiles (see Tip below)
- 8 oz (250 g) skinless boneless chicken breasts, cut into 1-inch (2.5 cm) pieces
- 1 cup (250 mL) very coarsely chopped onion
- ½ cup (125 mL) dry-roasted salted cashews
- ¾ cup (75 mL) chopped green onions
In a small bowl, combine fish sauce, water, soy sauce and sugar and stir well. Set aside. Place a bowl next to the stove to hold the chiles once they have been cooked in the hot oil.
Heat a wok or a large deep skillet over medium heat. Add oil and swirl to coat pan. Add chiles and toss well, letting them color but not burn, about 30 seconds. Transfer chiles to the reserved bowl and set aside, leaving behind as much oil as possible.
Increase heat to high. Add chicken and spread into a single layer. Cook, undisturbed, until edges turn white, 1 minute. Toss well and cook for 1 minute more. Add onion and cook, tossing occasionally, until onion is fragrant and beginning to wilt, 1 to 2 minutes.
Add fish sauce mixture, pouring in around sides of pan and toss well. Return chiles to pan. Add cashews and green onions. Cook, tossing occasionally, until chicken is cooked through and everything is evenly coated, 1 to 2 minutes more. Transfer to a serving plate. Serve hot or warm.
For a hot chile kick, use small dried red chiles. For a milder flavor, use 2 or 3 larger dried red chiles, cutting them crosswise into 1-inch (2.5 cm) chunks.
2007 Nancie McDermott