2 inches peeled ginger or 2 tbsp ginger paste<\/li>\n\n\n\n
2 stalks lemon grass, trimmed 6 in from bottom or 2 tbsp paste<\/li>\n\n\n\n
1\/4 c cashews<\/li>\n\n\n\n
1\/4 tsp nutmeg<\/li>\n\n\n\n
3\/4 tsp salt, divided<\/li>\n\n\n\n
3\/4 tsp pepper, divided<\/li>\n\n\n\n
1 tbsp canola oil<\/li>\n\n\n\n
2 lbs chicken breast or thighs, cut into bite sized chunks<\/li>\n\n\n\n
3 tbsp soy sauce<\/li>\n\n\n\n
1 tbsp molasses<\/li>\n\n\n\n
1 tbsp brown sugar<\/li>\n\n\n\n
1 tbsp oyster sauce<\/li>\n\n\n\n
4 lime leaves (optional)<\/li>\n\n\n\n
12 oz Yukon gold potatoes, diced<\/li>\n\n\n\n
8 oz tomatoes, cored and diced<\/li>\n\n\n\n
1 tsp lime juice<\/li>\n\n\n\n
1 Fresno or jalapeno chili<\/li>\n<\/ul>\n\n\n\n
Directions:<\/p>\n\n\n\n
\n
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.<\/li>\n\n\n\n
In a 12-inch skillet over medium, heat oil until shimmering. Add pur\u00e9e and cook, stirring, until slightly thickened, 3 – 5 minutes. Add chicken, cook stirring until beginning to brown, 3 – 5 minutes.<\/li>\n\n\n\n
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.<\/li>\n\n\n\n
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 jalape\u00f1os to serve.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"