Chicken with Cashew Nuts

"A nutty thai classic with a little spicy kick."

• Ingredients
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 1 1/2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 4 skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon sesame oil
• 3 tablespoons brown sugar
• 1 small onion, quartered then sliced
• 3/4 cup water
• 1 cup unsalted cashew nuts

• Directions
• 1. In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• 3. Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• 4. Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Serve over the jasmine rice.