Serves 4

A classic Asian dish that we have all tried at one time or another. The green and red peppers complement the sweetness of the pineapple. The chili sauce offsets the plum sauce.

Thai Cashew Chicken

3 tablespoons vegetable oil

5–10 dried Thai chilies

5–10 cloves garlic, mashed

1 large whole boneless, skinless chicken breast, cut into thin strips

4 green onions, trimmed and cut into 1-inch lengths

1 small onion, thinly sliced

2–3 teaspoons Chili Tamarind Paste (see recipe on page 8)

¼ cup chicken broth

1 tablespoon oyster sauce

1 tablespoon fish sauce

2 tablespoons sugar

¾ cup whole cashews

  1. In a wok or large skillet, heat the oil over medium-high heat until hot.
  2. Add the chilies and stir-fry briefly until they darken in color. Transfer the chilies to a paper towel to drain; set aside.
  3. Add the garlic to the wok and stir-fry until just beginning to turn golden.
  4. Raise the heat to high and add the chicken. Cook, stirring constantly, for approximately 1 minute.
  5. Add the green onions and onion slices and cook for 30 seconds.
  6. Add the Chili Tamarind Paste, broth, oyster sauce, fish sauce, and sugar. Continue to stir-fry for 30 more seconds.
  7. Add the reserved chilies and the cashews; stir-fry for 1 more minute or until the chicken is cooked through and the onions are tender.

illustration Chili Nutrition

Fresh chilies are rich in vitamins A, C, and E. Red chilies (i.e., ripe) have the most nutritional value. Cooking chilies lessens their vitamin levels and drying them destroys most of their vitamins.