3-4 boneless, skinless chicken breasts, diced (or use pork)
1 Tb. oil
2-3 Tb. fresh garlic, diced
whole cashews
1 1/2 cups soy sauce
1/8 cup sam bal chili paste (more or less to taste)
1 cup brown sugar, packed
1 Tb. fish sauce
juice of fresh lime
fresh cilantro, chopped
green onion, chopped
Heat large wok or skillet, add oil and chicken. When meat is almost cooked through and slightly golden, add garlic and cashews (if you add it too early, it could burn and get a bitter flavor). Saute 1-2 minutes to let garlic get fragrant. Add soy sauce, sam bal, brown sugar, and fish sauce. Allow to simmer, rapidly, to make a thick syrup-like sauce. Check seasonings. Remove from heat and garnish with cilantro and diced green onion. Squeeze lime juice over all. Serve with jasmine rice.
1 Tb. oil
2-3 Tb. fresh garlic, diced
whole cashews
1 1/2 cups soy sauce
1/8 cup sam bal chili paste (more or less to taste)
1 cup brown sugar, packed
1 Tb. fish sauce
juice of fresh lime
fresh cilantro, chopped
green onion, chopped
Heat large wok or skillet, add oil and chicken. When meat is almost cooked through and slightly golden, add garlic and cashews (if you add it too early, it could burn and get a bitter flavor). Saute 1-2 minutes to let garlic get fragrant. Add soy sauce, sam bal, brown sugar, and fish sauce. Allow to simmer, rapidly, to make a thick syrup-like sauce. Check seasonings. Remove from heat and garnish with cilantro and diced green onion. Squeeze lime juice over all. Serve with jasmine rice.
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