Chicken stir fry

Get: 1/2 lb chicken thighs, boneless 1.5 tbsp fish sauce 1tbsp soy sauce chopped green onion basil leaves sliced red pepper snap peas sesame oil jalapeno garlic infused olive oil sliced garlic cashews sesame oil minced red chili (or use red pepper flakes) Do: Brine the chicken for 2-3 hours Rinse before use Chop all ingredients, cube the chicken Cook the veggies ahead of time on med-high heat in the jalapeno olive oil, salt, and black pepper. Set aside Brown the garlic and chili 1-2 minutes on med-high heat. Don't let the garlic burn. Add the chicken and stir fry until color changes add the fish sauce and soy sauce, continue to stir fry until cooked through, 3-4 minutes 2 minutes before the end, add cooked vegetables, cashews, basil leaves, and green onions saute and serve OLD RECIPE Get: boneless chicken thighs, 1/4lb per person portabello mushroom (or whatever, really) soy sauce black pepper cayenne chili oil sesame oil carrot snow peas green onion garlic cashews lime Do: chop chicken into 1cm cubes marinate chicken in soy, black pepper, olive oil, sesame oil, chili oil, lime start the rice mince garlic crush cashews julienne carrot julienne snow peas coarsely chop mushrooms wait until when rice is 5 minutes away sautee the garlic and cashews in olive oil on high heat brown chicken over high heat in round pan add mushrooms, sautee with soy and pepper until soft add carrot and snow peas with soy, pepper, and sesame oil sautee to taste until vegetables are softened finish with sesame oil serve over rice Notes: i made a variant of this with thai fish sauce from my thai cookbook. First attempt notes Do: 9:35pm 0:00: chop chicken into 1cm cubes 0:04: marinate in wine, soy, honey, black pepper, olive oil, cayenne 0:07: rinse rice 0:09: bring rice to boil 0:10: rinse and julienne red pepper 0:13: rice is boiling, reduce to simmer 0:16: peel carrot 0:18: julienne carrot 0:22: julienne snow peas 0:25: dice green onion 0:27: mince garlic 0:30: mince red pepper 0:33: coarsely chop mushrooms 0:37: melt a few tbsp of butter for mushrooms 0:38: saute mushrooms until brown 0:44: melt butter in a tall-sided saute pan 0:45 dash of soy into the mushrooms 0:47: add jalapeno pepper and garlic to butter in main pan 0:49: add green onions, soy 0:50: add carrots 0:51: add snow peas 0:52: put mushrooms aside 0:52: cook bell peppers in mushroom pan, add to vegetables 0:55: remove veggies from heat 0:55: chickon + cashews into peppers pan 0:58: chicken has way too much liquid, smells gross, doesn't seem seasoned enough.  added soy and pepper 1:01: declare chicken done, plate it notes The wine was a bad plan.  it is the primary flavor in the chicken, and it doesn't really taste right / appropriate.  Should have remembered the sesame oil instead.  Or lemon? The chicken is too salty. The vegetables have burned soy taste, like the bacon mushrooms, and also taste kind of greasy.  i ended up serving a half a stick of butter to basically one person.  It's too much fat. The mushrooms are about right, but sitting next to a bunch of other salty, greasy items, they are too salty and greasy.  I wouldn't pair them with this again. The vegetables were plenty cooked, but still crunchy.  The carrots are soft. maybe this exact thing again, but with only one really salty thing on the plate instead of all 3... The cashews made it awesome.