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Note: The long red chilies used in this recipe are not extremely hot, so leave the seeds intact to add a slight heat to the finished dish.
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If you prefer this dish without the spice, remove the seeds and membrane from the chilis before using.
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1) Heat vegetable oil to 350 degrees F in a large wok.
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Mix together flour and salt in a small bowl.
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Set chicken pieces in flour, turning to coat and gently drop each piece of chicken in hot oil.
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Fry chicken just until coating turns golden, 2-4 minutes.
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Remove chicken and place on paper towels to drain and cool.
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Allow wok to cool and then pour oil out and wipe the inside clean with paper towels.
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Return wok to stovetop for making the stir fry.
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2) In a small bowl, add 2 teaspoons of water to the Thai chili paste, soy sauce and sugar.
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Stir to combine and set aside.
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3) Heat 1 Tablespoon of oil in wok over medium-high heat.
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Add garlic and saute until begins to turn golden, about 30 seconds.
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Add chilis, broccoli, onion and green onion and stir fry for 1 minute.
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Add the sauce and cook until reduced and beginning to thicken, about 2 minutes.
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4) When sauce has thickened slightly and vegetables are tender, add cashews and chicken and stir to evenly coat in sauce.
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Cook for 1 minute longer and remove from heat.
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Serve immediately.
