Thai Cashew Chicken Stir Fry
Total Time
18 minutes
Prep Time
10 minutes
Cook Time
8 minutes
Rating
4.95 out of 5 stars
(103)
Ingredients
2 servings
- 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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Preparation
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!).
Step 9
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