Thai Cashew Chicken

Ingredients

• 2 tbsp Peanut oil (Can substitute canola or vegetable oil; divided naturally by the cooking process)
• 0.5 cup Raw unsalted cashews
• 1 Garlic (Finely minced)
• 0.5 Onion (Brown, yellow, or white onion; cut into thin wedges)
• 200 g Boneless skinless chicken thighs (Slice into 1 cm / 1/3-inch thin strips)
• 2 Green onions (Cut into 2.5 cm / 1-inch lengths; separate the white and green parts)
• 0.5 Red cayenne pepper (Deseeded and finely sliced on the diagonal; omit or reduce if preferred, or substitute 1 bird’s-eye or Thai chili for more heat)
• 1 tbsp Oyster sauce (For the sauce)
• 1 tsp Dark soy sauce (For the sauce)
• 2 tsp Fish sauce (For the sauce)
• 1 tsp White sugar (For the sauce)
• 3 tbsp Water (For the sauce)

Steps

1. 1

   Prepare the ingredients before heating the wok: slice the chicken thighs into thin 1 cm / 1/3-inch strips, cut the onion into thin wedges, separate the white and green parts of the green onions, and slice the deseeded chili. In a small bowl, mix the oyster sauce, dark soy sauce, fish sauce, sugar, and water until combined.

2. 2

   Heat the peanut oil in a wok or large skillet over medium heat. Add the raw cashews and cook for 4–5 minutes, stirring constantly, until they are deep golden and crunchy. Watch carefully so they do not burn.

3. 3

   Remove the toasted cashews from the wok with a slotted spoon, leaving the flavored oil in the pan. Set the cashews aside for the finish.

4. 4

   Increase the heat to high. Add the minced garlic and onion wedges to the remaining hot oil and stir-fry for about 30 seconds, just until fragrant and slightly softened.

5. 5

   Add the sliced chicken thighs. Stir-fry for about 1 1/2 minutes, tossing frequently so the strips cook quickly and evenly.

6. 6

   Add the white parts of the green onions and the sliced chili. Continue stir-frying for about 1 minute, or until the chicken is just cooked through.

7. 7

   Pour the prepared sauce into the wok. Cook for 1–1 1/2 minutes, tossing continuously, until the liquid reduces and caramelizes into a glossy coating. The chicken should darken to a deep mahogany color.

8. 8

   Return the toasted cashews to the wok and add the green parts of the green onions. Toss everything together for about 30 seconds, coating the cashews and vegetables in the sauce.

9. 9

   Serve immediately over jasmine rice.

Notes

The toasted raw cashews flavor the oil and provide a more restaurant-style result. Serve with jasmine rice; the rice quantity is not specified in the source.

Nutrition per serving

• main
• Thai
• stir-fried
• quick meal
• takeout-style
• chicken
• spicy
• dairy-free