Thai Cashew Chicken
A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
Combine the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger in a sealable plastic bag.
Chicken should be placed in the bag, sealed, and marinated for at least two hours in the fridge.
Bring 2 cups of water and the jasmine rice to a boil in a medium saucepan.
Cover and simmer for 20 minutes on low heat.
In a big skillet, warm the sesame oil over medium heat.
Add the brown sugar and stir until it dissolves.
Add the onion and cook for about 5 minutes, or until soft.
Place the chicken into the skillet, reserving the marinade mixture, and cook for approximately 10 minutes, or until browned.