Imported from Instagram

Thai Cashew Chicken

Name: Thai Cashew Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 200 g boneless skinless chicken thighs (Sliced); 0.5 white onion (Sliced); 2 spring onions (Use the green portions for finishing; source does not specify preparation of the remaining portions); 0.5 red chili (Sliced); 1 clove garlic (The source lists garlic but does not specify when to add it); 0.5 cup unsalted raw cashews; 2 tbsp peanut oil; 0.5 cup jasmine rice (White jasmine rice; source does not specify whether this is measured dry or cooked); 1 tbsp oyster sauce (For the sauce); 1 tsp dark soy sauce (For the sauce); 2 tsp fish sauce (For the sauce); 1 tsp sugar (For the sauce); 3 tbsp water (For the sauce)

Recipe by DEAN CLAYTON @foodeanie · Instagram

Imported by Andries Jongsma on SeeMeCook

A quick Thai-inspired stir-fry of sliced chicken thighs, toasted cashews, onion, and chili coated in a savory oyster-soy-fish sauce. Serve it over jasmine rice for a flavorful weeknight meal.

2 servings30 minSoutheast Asian

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Ingredients

200 g boneless skinless chicken thighs (Sliced)
0.5 white onion (Sliced)
2 spring onions (Use the green portions for finishing; source does not specify preparation of the remaining portions)
0.5 red chili (Sliced)
1 clove garlic (The source lists garlic but does not specify when to add it)
0.5 cup unsalted raw cashews
2 tbsp peanut oil
0.5 cup jasmine rice (White jasmine rice; source does not specify whether this is measured dry or cooked)
1 tbsp oyster sauce (For the sauce)
1 tsp dark soy sauce (For the sauce)
2 tsp fish sauce (For the sauce)
1 tsp sugar (For the sauce)
3 tbsp water (For the sauce)

Steps

1
Mix together the oyster sauce, dark soy sauce, fish sauce, sugar, and water. Set the sauce aside.
2
Prepare the jasmine rice separately so it is ready to serve with the stir-fry. The source does not provide a cooking method or timing for the rice.
3
Heat the peanut oil in a pan or wok over medium heat.
4
Add the cashews and toast them for 4–5 minutes, stirring regularly, until they are deep golden and crunchy.
5
Remove the toasted cashews from the pan and set them aside.
6
Turn the heat up high. Add the sliced onion and sliced red chili, and cook for about 30 seconds.
7
Add the sliced chicken thighs and cook until the chicken is cooked through. The source does not specify an exact cooking time.
8
Add the prepared sauce and cook for another 1–2 minutes, until it reduces and caramelizes around the chicken.
9
Toss through the toasted cashews and the green portions of the spring onions.
10
Serve the Thai cashew chicken over the jasmine rice.

Notes

The source lists one garlic clove but does not state when to add it, so its use is not assigned to a step. It also does not specify how to cook the jasmine rice or whether the 1/2 cup measurement is dry or cooked. Chicken cooking time and a safe internal temperature are not provided in the source.