Cooked - Thai Cashew Chicken Stir Fry

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Thai Cashew Chicken Stir Fry

2.0

2 tbsp peanut oil ((or canola or vegetable oil))

½ cup raw cashews (, unsalted (Note 1 for roasted))

1 garlic clove (, finely minced)

½ onion ((brown, yellow, or white), cut into thin wedges)

200g/7oz chicken thighs (, skinless and boneless, sliced into 1cm / ⅓" thin strips (Note 2))

2 green onions (, cut into 2.5cm / 1” lengths, white part separated from green part)

½ red cayenne pepper (, deseeded and finely sliced on the diagonal (omit or reduce if preferred) (Note 3))

1 tbsp oyster sauce ((Note 4))

1 tsp dark soy sauce ((Note 5))

2 tsp fish sauce ((Note 6))

1 tsp white sugar

3 tbsp water

Red chilli (, finely sliced (optional garnish))

Jasmine rice (, for serving (or other rice of choice))

Sauce: Mix all the Sauce ingredients in a small bowl.
Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

Course🍽️Main Course

Diets🥛Dairy-free...

Category🥘Stir Fry

Cuisine🇹🇭Thai

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 109 weeks ago

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