Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 450 grams of chicken breast or thigh and set aside.

2. 2

   In a small bowl, combine 2 tablespoons of fish sauce, 1 tablespoon of light soy sauce, 1 tablespoon of crushed palm sugar, and the finely minced 1/2 large preserved lemon rind with 1/4 cup of chicken broth or water to create the stir-fry sauce.

3. 3

   Heat 2 tablespoons of neutral oil in a large wok or skillet over medium-high heat, then add 2 thinly sliced small shallots, 3 minced cloves of garlic, and 1 thinly sliced bird's eye chili and stir-fry for 1 minute until fragrant.

4. 4

   Add the 450 grams of sliced chicken to the wok and stir-fry for 3-4 minutes until it is lightly browned and nearly cooked through.

5. 5

   Stir in 200 grams of sliced shiitake mushrooms and 150 grams of halved green beans and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

6. 6

   Pour the prepared stir-fry sauce into the wok, bring it to a simmer, then stir in the cornstarch slurry and cook for 1 minute until the sauce has thickened.

7. 7

   Remove the wok from the heat and stir in 1/4 cup of roughly chopped roasted cashews and 2 tablespoons of fresh chopped cilantro before serving immediately over steamed jasmine rice.