Categories: Asian

Ingredients

• 2 tablespoons peanut or canola oil, divided
• 1 pound boneless, skinless chicken breast, trimmed, cut into 1-inch pieces
• 3 scallions, cut into 1-inch pieces
• 2 small fresh red chiles, thinly sliced (optional)
• 2 cloves garlic, thinly sliced
• 1 large zucchini, quartered lengthwise and sliced into 1/2-inch pieces
• 2 tablespoons fish sauce
• 2 teaspoons lime juice
• 2 teaspoons molasses
• 2 teaspoons cornstarch
• 1/2 cup toasted cashews
• 1/4 cup slivered fresh basil, preferably Thai

Directions

1. Heat 1 tablespoon oil in a large, flat-bottom, carbon-steel wok or large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.

2. Add the remaining 1 tablespoon oil, scallions and chiles (if using); cook, stirring, until the scallions start to soften, about 30 seconds. Add garlic and zucchini and cook, stirring, until the zucchini is just tender, about 3 minutes.

3. Meanwhile, whisk fish sauce, lime juice, molasses and cornstarch in a small bowl. Stir the sauce and the chicken (along with any accumulated juice) into the pan; cook, gently stirring, until the sauce is bubbling and thickened, 30 seconds to 1 minute. Remove from the heat and stir in cashews and basil.

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