Chicken Cashew Nut
(Recipe excerpted from The Pepper Thai Cookbook.) "This is a classic Chinese dish that we Thais put our stamp on," Pepper Teigen says. "The twist is a dollop of chile jam, which adds a sweet roasted chile flavor and a touch of heat."
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Recipe Summary
Ingredients
Directions
Pepper's Roasted Chile Powder
Preheat the oven to 350°F. Spread 2 cups dried red chiles (such as Thai chiles, arbol peppers, or japones chiles) evenly across a sheet pan and roast about 6 minutes, watching closely to make sure they don't burn. The chiles are done when they change color from red to a very dark reddish brown. Transfer chiles to a plate and let cool completely, about 30 minutes. Place them in a mortar and grind with the pestle until they're the size of red pepper flakes. (Or use a spice grinder or small blender on high 10 to 15 seconds; make sure the blender is totally dry.) Store the chile powder in an airtight container at room temperature for 3 months or up to 1 year in the freezer. Makes 3/4 to 1 cup.