Thai Cashew Chicken (Gai Pad Med Ma-Muang)

Thai Cashew Chicken (Gai Pad Med Ma-Muang) Adapted from Bai Pai Cooking School Mike slices the chicken as thinly as possible so it cooks quickly. Use a very sharp knife and cut at an angle as if you are slicing a flank steak. Dried Thai chiles would be ideal, but the medium-hot chiles de arbol I had on hand worked really well. If you don't have dried chiles, sprinkle in some hot red pepper flakes, since you really should have at least a little heat in this dish. The Thai chili paste is irreplaceable as far as I know. Luckily, you can get it online here and probably in well-stocked markets. Serves 4 3 tbs. canola oil, divided 1 lb boneless skinless chicken breasts, thinly sliced salt and ground black pepper, to taste 2 1/2 tbs. Thai chili paste (Mae Pranom brand) 1/2 cup low-sodium chicken broth 1 large red bell pepper, seeded and cut into 1/2 inch pieces 1/2 large onion, cut into 1/2 inch pieces 1/4 cup oyster sauce 1 tbs. sugar 6 dried red chiles (such as chiles de arbol) Generous 1/2 cup raw cashews, toasted (or substitute dry roasted, unsalted cashews) 5 scallions, cut into 1 inch pieces Steamed Thai jasmine rice, for serving Heat 1 tbs. oil in a large skillet over medium-high heat. Add half the chicken, season with salt and pepper and stir fry until cooked through. Put the chicken in a bowl and set aside. Repeat with 1 tbs. of the oil and the rest of the chicken. Add the remaining oil to the empty skillet and heat. Add the chili paste, stirring constantly to break it up for 1 to 2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened and the vegetables are tender, about 4 to 5 minutes. Add the chiles, cashews and scallions, stir to combine and serve immediately over rice.