A salty liquid made from fermented fish, fish sauce is a staple ingredient in Southeast Asian cooking. If fish sauce is unavailable, substitute 1 tablespoon of soy sauce.
Serves: 3Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- ¾ lb. boneless, skinless chicken breast
- 2 Tbsp. peanut oil
- 1 Tbsp. red curry paste
- 2 cloves garlic, peeled and chopped
- 1 medium yellow onion, peeled and sliced
- ¼ cup pineapple juice
- 2 Tbsp. oyster sauce
- 1 Tbsp. fish sauce
- 2 scallions, chopped
- 1 tsp. granulated sugar
- ½ cup roasted cashews
- 1 cup chopped pineapple
- Cut the chicken into bite-size pieces.
- Heat the oil in a wok or heavy skillet. Add the red curry paste and the garlic. Stir-fry until the garlic is aromatic. Add the chicken and stir-fry on high heat for 4–5 minutes, until the chicken is white and nearly cooked.
- Add the onions to the pan. Stir-fry for 2 minutes; then stir in the pineapple juice, oyster sauce, and fish sauce. Stir in the scallions and the sugar. Stir in the cashews and pineapple.
- Continue cooking for another minute to combine all the ingredients and make sure the chicken is cooked through.