Thai Chicken Stir Fry

INGREDIENTS

2    tablespoons fish sauce

2    tablespoons lime juice

2    teaspoons molasses

1    teaspoon corn starch

2    tablespoons olive oil

1    pound skinless, boneless chicken, cut to ½ inch cubes

½   cup chopped red bell pepper

2    medium zucchini, quartered lengthwise, thinly sliced

3    green onions, cut to 1 inch

2    small red (Fresno) chilies, cleaned, diced small

4    cloves garlic, chopped

½   cup toasted cashews

METHOD

In a small bowl, whisk together the fish sauce, lime juice, molasses and corn starch. Set aside Into a large skillet over medium-high heat, add the oil and chicken pieces. Cook, stirring occasionally, for 4 to 5 minutes until the chicken is browned and cooked through. Remove the chicken to a plate and cover to keep warm.

Add the bell pepper and zucchini to the skillet and cook, stirring, for about 2-3 minutes to soften. Add the onions, Fresno chilies and garlic to the skillet and cook, still stirring, for about 3 minutes or until the zucchini is tender. Whisk the small bowl again to stir the sauce and add it to the skillet along with the cashews, reserved chicken and any juices.

Stir the skillet until the sauce is thickened and bubbling, about 30 seconds to 1 minute. Remove from the heat and serve immediately. Will serve three to four.

 Adapted from a recipe in Eating Well  magazine

COOKS NOTES: I do not know how "Thai" this really is except for the Fish Sauce, but it is really good and not very spicy. Thr photo shows the original recipe which only had 1 zucchini. It could hardly be found in the final product, do I changed it to 2 zucchini. Keep stirring and enjoy.