Best Thai Cashew Chicken recipe wanted?

Does anyone know a simple, but tasty recipe for Thai Cashew nut chicken? and chilli jam also?Best Thai Cashew Chicken recipe wanted?
Thai Lemon Cashew Chicken



Ingredients

2 tablespoons vegetable oil

2 tablespoons green curry paste

1 pound chicken breast sliced thin

1- 1/2 cups coconut milk

1-1/2 cups vegetable stock

3 tablespoons lemon juice

3 tablespoons fish sauce

1 tablespoon granulated sugar

20 pearl onions peeled

1/2 pound new potatoes halved

1 cup unsalted roasted cashews chopped plus additional for garnish

1/2 pound haricot beans cut into 2” pieces

1 yellow bell pepper cored seeded and thinly sliced



Directions

Heat oil in large pot over moderate heat and saute curry paste stirring constantly 30 seconds.

Add chicken stirring to coat with curry paste until lightly browned about 2 minutes.

Add remaining ingredients except cashews, beans and bell peppers then bring to a boil.

Reduce heat and simmer uncovered for 5 minutes.

Add remaining ingredients and simmer until potatoes are tender about 15 minutes.

Garnish with chopped cashews and serve immediately.Best Thai Cashew Chicken recipe wanted?
Thai Cashew Chicken (Gai Pad Med Ma-Muang)

Adapted from Bai Pai Cooking School

Mike slices the chicken as thinly as possible so it cooks quickly. Use a very sharp knife and cut at an angle as if you are slicing a flank steak. Dried Thai chiles would be ideal, but the medium-hot chiles de arbol I had on hand worked really well. If you don't have dried chiles, sprinkle in some hot red pepper flakes, since you really should have at least a little heat in this dish. The Thai chili paste is irreplaceable as far as I know. Luckily, you can get it online here and probably in well-stocked markets.



Serves 4



3 tbs. canola oil, divided

1 lb boneless skinless chicken breasts, thinly sliced

salt and ground black pepper, to taste

2 1/2 tbs. Thai chili paste (Mae Pranom brand)

1/2 cup low-sodium chicken broth

1 large red bell pepper, seeded and cut into 1/2 inch pieces

1/2 large onion, cut into 1/2 inch pieces

1/4 cup oyster sauce

1 tbs. sugar

6 dried red chiles (such as chiles de arbol)

Generous 1/2 cup raw cashews, toasted (or substitute dry roasted, unsalted cashews)

5 scallions, cut into 1 inch pieces

Steamed Thai jasmine rice, for serving



Heat 1 tbs. oil in a large skillet over medium-high heat. Add half the chicken, season with salt and pepper and stir fry until cooked through. Put the chicken in a bowl and set aside. Repeat with 1 tbs. of the oil and the rest of the chicken.



Add the remaining oil to the empty skillet and heat. Add the chili paste, stirring constantly to break it up for 1 to 2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened and the vegetables are tender, about 4 to 5 minutes. Add the chiles, cashews and scallions, stir to combine and serve immediately over rice.

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