Pad Priao Wan

Ingredients

• •300g chicken breast, sliced thin
• •1 red bell pepper, sliced
• •1 onion, sliced
• •1 cup pineapple chunks
• •2 tbsp fish sauce
• •2 tbsp palm sugar
• •3 tbsp tamarind paste
• •3 cloves garlic, minced
• •1 red chili, sliced
• •2 tbsp vegetable oil
• •2 tbsp fresh cilantro
• •2 tbsp roasted cashews

Directions

1. 1Heat oil in a wok or large pan over high heat and stir-fry minced garlic until fragrant, about 30 seconds.
2. 2Add sliced chicken and cook until golden and cooked through, approximately 5-6 minutes.
3. 3Add onion and bell pepper, stir-frying for 2-3 minutes until vegetables are tender-crisp.
4. 4In a small bowl, mix fish sauce, palm sugar, and tamarind paste, then pour into the wok.
5. 5Add pineapple chunks and red chili, stirring everything together for 1-2 minutes.
6. 6Taste and adjust seasonings if needed, then transfer to serving plates.
7. 7Garnish with fresh cilantro and roasted cashews before serving with steamed rice.

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