This spicy and delicious recipe is inspired by the Extending The Table cookbook by Joetta Handrich Schlabach. Known as Gy Pad Met Mamuang in Thailand, there are many variations of this recipe. In keeping with that spirit, I tweaked it slightly to make one serving. Extending the Table is available at both Global Gifts locations, located in Nora and on Massachusetts Avenue.
1 boneless skinless chicken breast, cut into bite-sized pieces
1/2 large onion, diced
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (you can modify this according to taste, the original recipe says anywhere from 1/8 teaspoon to 1/2 teaspoon)
1/2 teaspoon ground coriander.
4 teaspoons soy sauce
1 Tablespoon fish sauce (available at Saraga in Lafayette Square)
3 Tablespoons water
1 Tablespoon lemon juice
1/2 teaspoon ground cumin (optional)
1/2 to 1 cup unsalted cashews
Saute' chicken in 2 tablespoons oil for 2 to 3 minutes. Add onion, garlic and ginger. Fry until onions are crisp and tender and chicken is cooked through; this takes about 3 minutes. Add red pepper, coriander soy sauce, fish sauce, water, lemon juice and cumin. Fry 1 minute longer. Add cashews. Mix well. Serve immediately with rice.
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