Thai Cashew Chicken

Because Kolton works by the International District of Seattle, when he eats out, its often Oriental food. When he did the grocery shopping last, he came home with a large bag of delicious cashews and the veggies the dish require with the idea in mind that we could recreate one of his favorite dishes. I Googled up many recipes to try to get an idea of how to approach the dish, since I had never before seen or eaten it.  That night,  I worked beside Kolton in the kitchen as we put together the dish and tweeked things here and there till we were happy with the outcome.  Since the original creation we've continued to modify and are now happy with the dish as a keeper. 

2 Tbs. canola oil
1 Tbs. sesame oil
2 T Chili Paste
1 clove garlic
1 tsp shredded ginger
1/2 cup low-sodium chicken broth
1 lb boneless skinless chicken breasts, thinly sliced
1 large green pepper

1 large red pepper

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

2 carrots
1/4 cup oyster sauce

1 Tbs. sugar
1 cup Cashews


Heat oils in a pan over medium heat on the stove top.  Stir in Chili paste, Garlic and Ginger letting the spices warm for a few minutes, being careful to not burn.
Take these minutes to coarsely peel and chop all of your veggies.  
Once the spices have had time to infuse the oil, stir in the chicken broth and allow to warm for a moment before proceeding.
Carefully put all chicken pieces into the pan turning and stirring to allow all chicken to be coated in the sauce before you continue to cook for a few minutes until chicken is no longer pink.   At this point stir in your Oyster sauce and Sugar.   Next place large vegetables into pan, turn down to medium low heat, cover with a lid, and continue to cook until vegetables are lightly cooked.  I think this dish is best when the vegetables have a bite to them and are not mushy, but you can cook them for as long as you'd like.
While the main portion of your meal is cooking, I like to toast my cashews for just a moment in a cast iron pan.  I have skipped the toasting step before and no one seems to complain though. 
Serve topped with Basmati Rice topped with almonds and you have a finished dish!  

*You can add other veggies as well.  The time pictures above I tossed in a sliced zucchini.