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1
Preparation:
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2
Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.
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3
Combine all stir-fry sauce ingredients in a bowl or large cup, stirring well. Set aside.
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4
In a large wok or frying pan, fry the onion, garlic, chili, minced lemongrass and green onion in oil over medium-high heat (1-2 minutes).
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5
Add the marinated chicken plus mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.
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6
Add the Chinese cabbage and continue stir frying until it softens and turn bright green (about 1 minute).
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7
Finally, add the sauce you made earlier, plus the cashews. Then add the cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).
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8
Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet). If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more dark soy sauce.
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9
Serve with Thai jasmine-scented rice or Thai Sticky Rice Recipe. Enjoy!
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10
I added broccoli, carrots and peppers
