Spicy Cashew Chicken
The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
1/4 cup peanut oil
2 whole chicken breasts, cut into 1″ strips
10 japones chiles
1/4 cup chopped bok choy
1/4 cup chopped carrots
1/4 cup chopped onion
1 Tbsp. peeled, finely minced ginger
4 cloves garlic, roughly chopped
1/4 oyster sauce
1/2 cup whole cashews
2 Tbsp. soy sauce
Soak the chiles in hot water for about 25 minutes or until they become soft. Saute the chicken in peanut oil over high heat for 3 minutes, then add the garlic, ginger, japones chiles and the vegetables. Cook until the onions become translucent, then add the cashews, oyster sauce and soy sauce. Serve the dish over hot basmati rice.
Recipe from www.gourmetstore.com.