Spicy Steve

Ingredients:

• 1 lb boneless, skinless chicken thigh or breasts, cut into thin bite size strips
• 3 lemongrass stalks (bottom 4 inches minus the end tip) blended finely
• 1/2 cup dry roasted cashews
• 3-4 Thai bird's eye chillies, seeded and chopped
• 4 cloves garlic, chopped
• 1 yellow onion, thinly sliced lengthwise
• 1 Tbsp fish sauce
• 2 Tsp brown sugar
• 1/2 cup chicken stock
• 3 Tbsp vegetable oil
• 1 Tbsp water
• 3 tsp cornstarch
• chopped cilantro to garnish

Method:

1. Blend cornstarch into water and then mix with chicken in a bowl. Evenly coat chicken, then set aside to marinate for 20 minutes.
2. Add half the oil to a hot wok on a high heat and then add the chicken. Stir until chicken starts to turn white and then set aside on a plate.
3. Add remaining oil to the wok over a moderate heat and add garlic, chillies, and the lemon grass and saute until fragrant--about 30 seconds. Add the onions and chicken stock and until the onions soften.
4. Add back in chicken, fish sauce, brown sugar and saute until chicken is fully cooked. Add cashews and saute for 30 seconds.
5. Plate your dish, garnish with cilantro and serve.