Chili Cashew Chicken

Note: The long red chilies used in this recipe are not extremely hot, so leave the seeds intact to add a slight heat to the finished dish. If you prefer this dish without the spice, remove the seeds and membrane from the chilis before using.

1) Heat vegetable oil to 350 degrees F in a large wok. Mix together flour and salt in a small bowl. Set chicken pieces in flour, turning to coat and gently drop each piece of chicken in hot oil. Fry chicken just until coating turns golden, 2-4 minutes. Remove chicken and place on paper towels to drain and cool. Allow wok to cool and then pour oil out and wipe the inside clean with paper towels. Return wok to stovetop for making the stir fry.

2) In a small bowl, add 2 teaspoons of water to the Thai chili paste, soy sauce and sugar. Stir to combine and set aside.

3) Heat 1 Tablespoon of oil in wok over medium-high heat. Add garlic and saute until begins to turn golden, about 30 seconds. Add chilis, broccoli, onion and green onion and stir fry for 1 minute. Add the sauce and cook until reduced and beginning to thicken, about 2 minutes.

4) When sauce has thickened slightly and vegetables are tender, add cashews and chicken and stir to evenly coat in sauce. Cook for 1 minute longer and remove from heat. Serve immediately.