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Dried Chili Chicken

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“From Tommy Tang's Modern Thai Cuisine. About this dish he says, "Simple to prepare when you're pressed for time but don't want to settle for the ordinary. I find something energizing about this dish -- but then I like it when my ears start smoking." Me, too! Try Lemon Grass Stock with this.”

Ingredients Nutrition

  • 6 tablespoons olive oil
  • 1 tablespoon garlic, finely chopped
  • 1 14 lbs chicken breasts, sliced
  • 1 cup unsalted cashews, roasted
  • 12 small chilies, dried whole
  • 1 12 tablespoons chili paste, roasted
  • 12 cup diced onion
  • 12 cup red bell pepper, diced
  • 12 cup scallion, cut into 1-inch lengths
  • 12 cup lemon grass stock (see separate recipe for lemon grass stock) or 12 cup chicken stock (see separate recipe for lemon grass stock)
  • 1 tablespoon thai sweet black bean sauce
  • 2 teaspoons black pepper


  1. Heat olive oil in a large skillet over high heat.
  2. Add garlic and saute until lightly browned, approximately 1 minute.
  3. Add chicken and stir-fry 2 minutes.
  4. Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
  5. Add all remaining ingredients and cook, stirring constantly, 3 minutes.
  6. Serve immediately.

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