Sweet and Spicy Cashew Chicken with Peppers
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients
2 tablespoons chili oil
3 cloves garlic, minced
1 small onion, chopped
1 pound mixed large chile peppers, chopped (NOTE: You can use multi-colored bells or pretty much any pepper you prefer.)
1 cup cashew nuts
8 ounces chicken, chopped
Salt and pepper to taste
FOR THE SAUCE
2 teaspoons soy sauce
1 tablespoon fish sauce
1 teaspoon brown sugar
3 tablespoons water
Cooking Directions:
Heat a wok or large pan to medium heat and add chili oil.
Add garlic, onion and mixed chile peppers. Cook about 8 minutes to soften.
Add nuts and chicken and stir. Season with salt pepper. Cook another 7-8 minutes, or until the chicken is cooked through.
Mix all the sauce ingredients together and add to the wok or pan. Stir to coat everything and warm the sauce.
Serve with rice!
NOTE: For garnish, I grated a small green jalapeno pepper over the top for color and for some added punch.