Thai Cashew Chicken
Thai Cashew Chicken
Ingredients
- 2 tablespoons 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
- 200 grams chicken thighs, skinless and boneless, sliced into 1 cm / 1/3 inch thin strips
- 2 green onions, cut into 2.5 cm / 1 inch lengths, white part separated from green part
- 1/2 red cayenne pepper, deseeded and finely sliced on the diagonal (omit or reduce if preferred, or use 1 bird's eye or Thai chili for spicier)
For the Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 3 tablespoons water
Instructions
- 1
Heat the peanut oil in a wok or large skillet over medium heat.
⏱️ 1 min
- 2
Add the raw cashews to the hot oil and cook for 4 to 5 minutes, stirring constantly, until they are deep golden and crunchy.
⏱️ 5 min
- 3
Remove the cashews with a slotted spoon and set them aside.
⏱️ 1 min
- 4
Turn the heat up to high. Using the remaining oil in the wok, add the finely minced garlic and onion wedges. Cook for 30 seconds.
⏱️ 1 min - 5
Add the sliced chicken to the wok and cook for 1 1/2 minutes.
⏱️ 2 min
- 6
Add the white part of the green onions and the sliced red cayenne pepper (or chili) to the wok. Cook for 1 minute or until the chicken is just cooked through.
⏱️ 1 min
- 7
Pour the prepared sauce mixture into the wok. Cook for 1 to 1 1/2 minutes until the sauce reduces and caramelizes, coating all the ingredients. The chicken should darken in color.
⏱️ 2 min
- 8
Toss in the reserved cashews and the green part of the green onions. Toss for 30 seconds to combine.
⏱️ 1 min
- 9
Serve immediately with jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Cashew Chicken
- 2 tablespoons 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
- 200 grams chicken thighs, skinless and boneless, sliced into 1 cm / 1/3 inch thin strips
- 2 green onions, cut into 2.5 cm / 1 inch lengths, white part separated from green part
- 1/2 red cayenne pepper, deseeded and finely sliced on the diagonal (omit or reduce if preferred, or use 1 bird's eye or Thai chili for spicier)
For the Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 3 tablespoons water
Instructions
- 1
Heat the peanut oil in a wok or large skillet over medium heat.
⏱️ 1 min - 2
Add the raw cashews to the hot oil and cook for 4 to 5 minutes, stirring constantly, until they are deep golden and crunchy.
⏱️ 5 min - 3
Remove the cashews with a slotted spoon and set them aside.
⏱️ 1 min - 4
Turn the heat up to high. Using the remaining oil in the wok, add the finely minced garlic and onion wedges. Cook for 30 seconds.
⏱️ 1 min - 5
Add the sliced chicken to the wok and cook for 1 1/2 minutes.
⏱️ 2 min - 6
Add the white part of the green onions and the sliced red cayenne pepper (or chili) to the wok. Cook for 1 minute or until the chicken is just cooked through.
⏱️ 1 min - 7
Pour the prepared sauce mixture into the wok. Cook for 1 to 1 1/2 minutes until the sauce reduces and caramelizes, coating all the ingredients. The chicken should darken in color.
⏱️ 2 min - 8
Toss in the reserved cashews and the green part of the green onions. Toss for 30 seconds to combine.
⏱️ 1 min - 9
Serve immediately with jasmine rice.
⏱️ 1 min