foolproofliving

0 Using paper towels, pat-dry the chicken thigh pieces. Place in a medium bowl.
1 Process lemongrass, garlic, ginger, chili, honey, 1 tablespoon sesame oil, fish sauce, and rice vinegar in a food processor until they are well blended and paste-like.
2 Toss the chicken with the lemongrass paste. Cover it with stretch film and place it in the fridge. Let it marinade for 15 minutes.
3 Heat 2 tablespoons of sesame oil in a wok or large pan (you can also use a 10-inch cast iron skillet) over medium heat.
4 Stir in the soy sauce into the chicken mixture and give it a stir.
5 Cook the chicken thigh pieces for 4-5 minutes on each side or until browned. (see note)
6 If it dries and starts sticking to the bottom of the pan, add in some chicken stock. Simmer for a few minutes. Cook, stirring frequently until the chicken stock is reduced.
7 Add in the cashews and mix until they are coated with the sauce. It will start getting caramelized.
8 Stir in edamame at the last minute. Cook until warm, 3-4 minutes.
9 Serve with rice and garnish it with chopped serrano chili (if using), scallions, cilantro, and sesame seeds.