Thai Cashew Chicken Stir Fry

Name: Thai Cashew Chicken Stir Fry
Prep time: 10 min
Cook time: 8 min
Ingredients: 2 tbsp peanut oil ((or canola or vegetable oil)); 1/2 cup raw cashews (, unsalted (Note 1 for roasted)); 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 (Note 2)); 2 green onions (, cut into 2.5cm / 1” lengths, white part separated from green part); 1/2 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))

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Prep Time: 10 minutes

Cook Time: 8 minutes

Servings: 2

Cost: $26.58 /serving

Author : Nagi

thai cashew chicken

Instructions

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Step 1

Sauce: Mix all the Sauce ingredients in a small bowl.

Step 2

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.

Step 3

Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.

Step 4

Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.

Step 5

White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.

Step 6

Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.

Step 7

Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.

Step 8

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!).

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