Thai Chicken and Cashew served with Lavender Rice

Utensils:

Wok
 

Ingredients:

• 1 1/2 lbs chicken (sliced/cubed) breast or thigh
• 1/4 cup vegetable oil (for authenticity)
• 6 cloves minced garlic
• 1/2 onion cubed
• 8 chopped, dried chilies
• 3 tbsp soy sauce
• 2 tsp seasoning soy sauce
• 1/4 cup oyster sauce
• 2 tbsp sugar
• 2 tbsp cooking wine
• 2/3 cup roasted cashews
• 4 chopped scallions

Rice:

• Use box of Lavender rice from store (or)
• 1 cup white rice
• 2 1/4 cup water
• salt
• 2 tbsp food grade lavender buds

Directions:

1. Combine ingredients for rice in a 4 qt saucepan. Cover and open whistle. Once whistle sounds, close whistle and reduce heat to low. Cook until all water is absorbed.
2. Meanwhile: Heat oil on medium heat in wok. Add garlic, onion, and chilies. Cook until aromatic.
3. Add chicken, soy, oyster sauce, and sugar. Mix well. Cook until chicken is no longer pink in center.
4. Add remaining ingredients. Stir quickly for 1-2 minutes. Remove from heat.

Enjoy!