Description
A quick and satisfying Thai cashew chicken stir fry featuring crunchy cashews, vibrant vegetables, and a flavorful sauce.
Ingredients
- 2 tbsp peanut oil (or canola or vegetable oil)
- 1/2 cup raw cashews, unsalted
- 1 garlic clove, finely minced
- 1/2 onion (brown, yellow, or white), cut into thin wedges
- 200g/7oz chicken thighs, skinless and boneless, sliced into 1cm/1/3″ thin strips
- 2 green onions, cut into 2.5cm/1” lengths; separate white parts from green
- 1/2 red cayenne pepper, deseeded and finely sliced
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp white sugar
- 3 tbsp water
- Red chili, finely sliced (optional garnish)
- Jasmine rice (for serving)
Instructions
- Mix all the sauce ingredients in a small bowl and set aside.
- Heat the peanut oil over medium heat in a wok or large skillet. Add the cashews and cook for about 5 minutes until they turn dark golden color and crunchy.
- Remove the cooked cashews from the skillet using a slotted spoon and set aside.
- Turn the heat up to high and add the minced garlic and onion. Cook for about 30 seconds.
- Add the sliced chicken pieces and cook for 1 minute until they turn from pink to white.
- Toss in the white parts of the green onions and sliced cayenne pepper. Continue cooking for another minute until the chicken is fully cooked.
- Pour in the prepared sauce and cook for approximately 1 minute until it reduces and coats the chicken.
- Fold in the green parts of the green onions and previously cooked cashews. Toss for about 30 seconds until well combined.
- Transfer the stir fry to a serving dish and serve with jasmine rice, garnished with red chili if desired.
Notes
For extra flavor, consider marinating the chicken beforehand. Adjust the spice level by modifying the amount of red cayenne pepper.
