|Patio photo posted with permission from www.slanteddoor.com|
I could have gone to the restaurant and ordered the "Organic Chicken Stir Fry" for $20/person. Or, I could make it at home from the recipe for “Cashew Chicken” in The Slanted Door Cookbook for about $20 and serve 4.
For now, cooking at home - and adapting the recipe to a paleo palette - was a delicious second choice.
Flavored Fish Sauce:
1/2 Red Boat Fish Sauce
1/3 cup coconut sugar
1/4 cup distilled white vinegar
1/2 cup water
2 cloves garlic, finely chopped
Optional: 1 Thai Chili, peeled and finely chopped
2 pounds chicken thighs, boneless and skinless, chopped or cut into 1 1/2” pieces
2 tablespoons ghee
2 tablespoons coconut oil
2 teaspoons Diamond Crystal kosher salt
1 teaspoon ground pepper
Optional: 1-2 tablespoons granulated garlic
2 teaspoons minced garlic
1/2 cup cashew nuts, lightly toasted at 350 degrees in oven for about 10-15 minutes, chopped into bite-sized pieces
1/2 cup walnuts, lightly toasted at 350 degrees in oven for about 10-15 minutes, chopped into bite-sized pieces
1- 8 oz. can water chestnuts, drained and chopped into bite-sized pieces
1/3 cup golden raisins
1 tablespoon chicken stock
2-3 tablespoons Flavored Fish Sauce
1 teaspoon oyster sauce
1. Combine the ingredients for the Flavored Fish Sauce, mix well and set aside.
2. Melt 1 tablespoon each of the ghee and coconut oil. In a large bowl, combine the oils with the chicken pieces, salt and pepper (and granulated garlic, if using). Put in refrigerator for 1-2 hours.
3. When the chicken is ready, heat a wok over high heat. Add remaining oil. When it is hot, add the garlic and stir for about 1 minute. Add the chicken and stir constantly until it is cooked through, 6-7 minutes. Add the nuts, water chestnuts, raisins, chicken broth, flavored fish sauce and oyster sauce. Mix thoroughly until all ingredients are heated, 1-2 minutes.
4. Serve with lettuce cups (or rice for non-paleo).
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