Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 pounds of boneless, skinless chicken thighs into thin, bite-sized pieces and marinate them with 1 tablespoon of fish sauce, 1 tablespoon of light soy sauce, and 1 teaspoon of cornstarch for at least 15 minutes.

2. 2

   Prepare the aromatics by mincing 4 cloves of garlic, thinly slicing 2 shallots, thinly slicing 2 Thai bird's eye chilies, and grating 1 inch of fresh ginger.

3. 3

   In a small bowl, whisk together the stir-fry sauce consisting of 3 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, 1 tablespoon of light soy sauce, and 1 tablespoon of brown sugar until the sugar dissolves.

4. 4

   Heat 1 tablespoon of high-heat cooking oil in a large wok over high heat, then add half of the marinated chicken pieces and stir-fry for 3-4 minutes until lightly browned and cooked through, then remove the chicken to a clean plate and repeat with the remaining chicken.

5. 5

   Add the remaining 1 tablespoon of high-heat cooking oil to the wok, then add the minced garlic, sliced shallots, sliced Thai bird's eye chilies, and grated ginger, stir-frying for 30 seconds until fragrant, followed by adding 1 thinly sliced red bell pepper and cooking for 2-3 minutes until slightly tender-crisp.

6. 6

   Return all the cooked chicken to the wok along with the prepared stir-fry sauce, tossing quickly for 1-2 minutes to coat the chicken and vegetables evenly and allow the sauce to thicken slightly.

7. 7

   Stir in 2 tablespoons of finely diced and rinsed preserved lemon and 1 cup of fresh Thai basil leaves, tossing just until the basil wilts, about 30 seconds.

8. 8

   Serve the wok-tossed chicken immediately, garnished with 1/4 cup of chopped toasted cashews.