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Description
Classic Thai dish with tender chicken pieces, peppers, basil, garlic, shallots, onions, and crunchy cashews.
Ingredients
US|METRIC
4 SERVINGS
- 4 Thai chili peppers (seeded and chopped)
- 4 Tbsp. canola oil (or vegetable oil, divided)
- 1 red bell pepper (medium, seeded and chopped)
- 1 Tbsp. garlic (fresh, roughly chopped)
- 1 shallot (medium, roughly chopped)
- 1 Tbsp. dark brown sugar
- 2 Tbsp. tamarind paste
- 1 lb. skinless chicken breasts (boneless, cubed)
- 6 green onions (sliced about 1-inch)
- 1 Tbsp. fish sauce
- 1/3 cup roasted unsalted cashews
- 1/2 cup thai basil leaves (fresh, or regular basil leaves)
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Directions
- To make the chili jam: Place chili peppers, 2 tablespoons oil, red bell pepper, garlic, and shallots in a food processor. Process until smooth.
- Heat a wok over medium heat and add the chili mixture. Cook, stirring occasionally, for 10 minutes. Add in the sugar and tamarind paste and simmer for 10 minutes until the jam thickens. Remove from wok and set aside in a small bowl. Clean out the wok.
- Reheat the wok over high heat and add the remaining oil. Stir-fry the chicken until browned, about 3-5 minutes. Add to the wok the green onions, cashews, fish sauce, and 4 tablespoons of the chili jam. Stir together until fully incorporated. Stir fry another 2 minutes and top with the basil leaves. Toss. Serve with a side of Jasmine rice.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium490mg20% |
| Potassium750mg21% |
| Protein28g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A35% |
| Vitamin C80% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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