Simply Thai Cooking
by Wandee Young & Byron Ayanoglu, 1995
10 oz. skinless, boneless chicken breasts
½ medium red pepper
½ orange
3 Tbsp. olive or coconut oil
1 tsp. chopped garlic
1 Tbsp. soy sauce
1 tsp. lime juice
2 Tbsp. chili paste
2/3 cup roasted unsalted cashews
Fresh coriander leaves (optional)
2 1/2 cups freshly steamed rice (for serving)
Slice the chicken into strips that are ¼ inch thick, 2 inch long and about 1 inch wide. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15 – 20 minutes to harden slightly, and then slice. Reserve. Cut the pepper into 1-inch squares. Reserve. Cut the orange in half vertically and then slice into ½ inch wide wedges. Cut the wedges down to ½ inch chunks. Reserve. Heat oil in a wok (or large frying pan) on high heat until it is just about to smoke. Add garlic and stir-fry for 30 seconds. Add reserved chicken and soy sauce and stir-fry for 2 minutes, until the chicken has started to turn white and the oil sizzles around it. Add lime juice and stir-fry for 30 seconds. Add reserved orange and pepper pieces, as well as the chili paste and stir-fry for 30 seconds to distribute evenly. Add cashew nuts and stir-fry for 1 minute, until everything is mixed together, shiny and appears ready to eat. Transfer to a serving dish, top with
fresh coriander leaves (optional) and serve immediately, accompanied by steamed rice.
Gluten Free ND 