Time: 30 minutes
½ lb Boneless Skinless Chicken Breast, cut into thin slices
¾ cup Southeast Asia Sauce
2 oz Dried Woodear Mushrooms
2 Tbsp Canola oil or other nuetral flavored cooking oil
2-3 Cloves Garlic, sliced thinly
1 15 oz can Baby corn, quartered
2 medium Yellow Onions, medium dice
2-3 dry Thai Chilis, seeded and cut to 1 cm lengths
4 Scallions, roots removed and shoot cut to 1” lengths
1 cup Unsalted Cashews, toasted
2 Limes, cut into wedges
2 tsp Sugar
4 cups cooked White Rice
Marinate chicken in 3 tablespoons Southeast Asia Sauce for 10-15 minutes. Soak woodear mushrooms in warm water with 1 tablespoon salt added for 15-20 minutes, until fully hydrated (will more than double in size and be very flexible). Drain and slice ⅛” thick.
Heat oil in large wok or heavy sauté pan until shimmering. Add garlic and cook until fragrant and starting to brown, about 30 seconds. Add chicken and fry until chicken is nearly cooked through. Add onions, dried chilies, and remaining Southeast Asia Sauce; cook, stirring often, until onions are translucent. Add woodear mushrooms, baby corn, scallions, and cashews and cook until everything is heated through. Season to taste with lime juice and sugar. Serve immediately over rice.