Thai Cashew Chicken

Ingredients

• 650 g boneless, skinless chicken thighs (diced, fat trimmed)
• 0.5 tbsp dark soy sauce (for chicken marinade)
• 1 tbsp oyster sauce (for chicken marinade)
• 1 tsp avocado oil (plus more if needed)
• 6 garlic (cloves, finely chopped)
• 1 yellow onion (thinly sliced)
• 1 red capsicum (small, diced)
• 1 yellow capsicum (small, diced)
• 1 green capsicum (small, diced)
• 0.5 cup unsalted cashews
• 7 dried Thai chilies (6–8 chilies, optional)
• 3 green onions (halved lengthwise and cut into 1-inch pieces)
• 1 tbsp oyster sauce (for sauce)
• 2 tbsp Thai chili paste (Nam Prik Pao) (or Thai chili jam)
• 1 tbsp soy sauce
• 0.5 tbsp dark soy sauce (for sauce)
• 2 tsp fish sauce
• 2 tsp coconut sugar
• 1 tsp cornflour
• 0.25 cup water
• 4 cup cooked jasmine rice (for serving)

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Spread the unsalted cashews onto a baking tray and roast for 8–10 minutes, stirring halfway through, until they are deep golden brown and fragrant. Set aside to cool.

3. 3

   In a mixing bowl, combine the diced chicken thighs with 1/2 tablespoon dark soy sauce and 1 tablespoon oyster sauce. Mix well and let marinate for 15 minutes.

4. 4

   In a separate small bowl, 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. Set aside.

5. 5

   Heat 1 teaspoon avocado oil in a large wok or frying pan over high heat.

6. 6

   Cook the marinated chicken in 2 batches for 4–5 minutes per batch, until browned and almost cooked through. Remove the chicken from the pan and set aside.

7. 7

   If the pan is dry, add a little more oil. Add the thinly sliced yellow onion and stir-fry for 2 minutes.

8. 8

   Add the diced red, yellow, and green capsicums to the pan and cook for another 2–3 minutes until they are tender-crisp.

9. 9

   Stir in the finely chopped garlic and optional dried Thai chilies. Cook for 30–60 seconds until fragrant.

10. 10

    Return the cooked chicken to the pan and pour in the prepared sauce mixture.

11. 11

    Toss everything together for 1–2 minutes until the sauce thickens slightly and evenly coats all the ingredients.

12. 12

    Stir through the roasted cashews and green onions, then remove from the heat.

13. 13

    Serve immediately over 4 cups of steamed jasmine rice.

Notes

Thai chili paste (Nam Prik Pao) is the best choice for this recipe and is available at Asian grocery stores. The next best substitute is Thai Chili jam available at standard supermarkets. Roasting the cashews is a key step for flavor.

Nutrition per serving

• main
• stir-fry
• chicken
• spicy
• dinner
• high-protein
• thai