Ingredients:
- 4 shallots
- 4 garlic cloves
- 2 inches peeled ginger or 2 tbsp ginger paste
- 2 stalks lemon grass, trimmed 6 in from bottom or 2 tbsp paste
- 1/4 c cashews
- 1/4 tsp nutmeg
- 3/4 tsp salt, divided
- 3/4 tsp pepper, divided
- 1 tbsp canola oil
- 2 lbs chicken breast or thighs, cut into bite sized chunks
- 3 tbsp soy sauce
- 1 tbsp molasses
- 1 tbsp brown sugar
- 1 tbsp oyster sauce
- 4 lime leaves (optional)
- 12 oz Yukon gold potatoes, diced
- 8 oz tomatoes, cored and diced
- 1 tsp lime juice
- 1 Fresno or jalapeno chili
Directions:
- In a blender combine shallots, garlic, ginger, lemon grass, cashews, nutmeg, 1/4 cup water, 1/4 tsp salt and 1/4 tsp pepper. Process until smooth.
- In a 12-inch skillet over medium, heat oil until shimmering. Add purée and cook, stirring, until slightly thickened, 3 – 5 minutes. Add chicken, cook stirring until beginning to brown, 3 – 5 minutes.
- Whisk soy sauce, molasses, brown sugar, oyster sauce and 1.5 cups of water. Add to chicken mixture, scrapping up any browned bits. Add lime leaves, potatoes, 1/2 tsp salt and 1/2 tsp pepper. Stir mixture and bring to simmer over medium-high heat. Reduce heat to medium and cover. Cook for 10 minutes or until potatoes are nearly tender.
- Uncover and cook until potatoes and chicken are cooked (5-10 minutes). Add tomatoes and cook until tender, approximately 3 minutes. Take off heat, remove lime leaves. Stir in lime juice. Sprinkle with jalapeños to serve.