Thai Cashew Chicken
Thai Cashew Chicken
Ingredients
For the Chicken
- 650 grams boneless, skinless chicken thighs, diced, fat trimmed
- 1/2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
For the Stir Fry
- 1 teaspoon avocado oil
- 6 cloves garlic, finely chopped
- 1 yellow onion, thinly sliced
- 1 red capsicum, small, diced
- 1 yellow capsicum, small, diced
- 1 green capsicum, small, diced
- 1/2 cup unsalted cashews
- 6–8 dried Thai chilies, optional
- 3 green onions, halved lengthwise and cut into 1-inch pieces
For the Sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Thai chili paste (Nam Prik Pao), or Thai Chili jam
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons coconut sugar
- 1 teaspoon cornflour
- 1/4 cup water
To Serve
- 4 cups cooked jasmine rice
Instructions
- 1
Preheat the oven to 180°C. Spread the cashews onto a baking tray and roast for 8–10 minutes, stirring halfway, until deep golden brown and fragrant. Set aside to cool.
⏱️ 10 min•🌡️ 180
- 2
In a bowl, combine the diced chicken with 1/2 tablespoon of dark soy sauce and 1 tablespoon of oyster sauce. Marinate for 15 minutes.
⏱️ 5 min
- 3
While the chicken marinates, whisk together all the sauce ingredients (1 tablespoon oyster sauce, 2 tablespoons Thai chili paste, 1 tablespoon soy sauce, 1/2 tablespoon dark soy sauce, 2 teaspoons fish sauce, 2 teaspoons coconut sugar, 1 teaspoon cornflour, and 1/4 cup water) in a small bowl and set aside.
⏱️ 5 min
- 4
Heat 1 teaspoon of avocado oil in a large wok or frying pan over high heat. Cook the chicken in 2 batches for 4–5 minutes per batch, until browned and almost cooked through. Remove from the pan and set aside.
⏱️ 10 min
- 5
If needed, add a little more oil to the wok. Add the thinly sliced yellow onion and stir-fry for 2 minutes. Add the diced red, yellow, and green capsicums and cook for another 2–3 minutes until tender-crisp.
⏱️ 5 min
- 6
Stir in the finely chopped garlic and dried chilies (if using) and cook for 30–60 seconds until fragrant.
⏱️ 1 min
- 7
Return the chicken to the pan and pour in the prepared sauce. Toss everything together for 1–2 minutes until the sauce thickens slightly and evenly coats the chicken.
⏱️ 2 min
- 8
Stir through the roasted cashews and the 1-inch pieces of green onions. Remove from the heat and serve immediately over 4 cups of steamed jasmine rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Cashew Chicken
For the Chicken
- 650 grams boneless, skinless chicken thighs, diced, fat trimmed
- 1/2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
For the Stir Fry
- 1 teaspoon avocado oil
- 6 cloves garlic, finely chopped
- 1 yellow onion, thinly sliced
- 1 red capsicum, small, diced
- 1 yellow capsicum, small, diced
- 1 green capsicum, small, diced
- 1/2 cup unsalted cashews
- 6–8 dried Thai chilies, optional
- 3 green onions, halved lengthwise and cut into 1-inch pieces
For the Sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Thai chili paste (Nam Prik Pao), or Thai Chili jam
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons coconut sugar
- 1 teaspoon cornflour
- 1/4 cup water
To Serve
- 4 cups cooked jasmine rice
Instructions
- 1
Preheat the oven to 180°C. Spread the cashews onto a baking tray and roast for 8–10 minutes, stirring halfway, until deep golden brown and fragrant. Set aside to cool.
⏱️ 10 min•🌡️ 180 - 2
In a bowl, combine the diced chicken with 1/2 tablespoon of dark soy sauce and 1 tablespoon of oyster sauce. Marinate for 15 minutes.
⏱️ 5 min - 3
While the chicken marinates, whisk together all the sauce ingredients (1 tablespoon oyster sauce, 2 tablespoons Thai chili paste, 1 tablespoon soy sauce, 1/2 tablespoon dark soy sauce, 2 teaspoons fish sauce, 2 teaspoons coconut sugar, 1 teaspoon cornflour, and 1/4 cup water) in a small bowl and set aside.
⏱️ 5 min - 4
Heat 1 teaspoon of avocado oil in a large wok or frying pan over high heat. Cook the chicken in 2 batches for 4–5 minutes per batch, until browned and almost cooked through. Remove from the pan and set aside.
⏱️ 10 min - 5
If needed, add a little more oil to the wok. Add the thinly sliced yellow onion and stir-fry for 2 minutes. Add the diced red, yellow, and green capsicums and cook for another 2–3 minutes until tender-crisp.
⏱️ 5 min - 6
Stir in the finely chopped garlic and dried chilies (if using) and cook for 30–60 seconds until fragrant.
⏱️ 1 min - 7
Return the chicken to the pan and pour in the prepared sauce. Toss everything together for 1–2 minutes until the sauce thickens slightly and evenly coats the chicken.
⏱️ 2 min - 8
Stir through the roasted cashews and the 1-inch pieces of green onions. Remove from the heat and serve immediately over 4 cups of steamed jasmine rice.
⏱️ 2 min