Cashew Chicken Thai Style Recipe
A flavorful Thai-inspired dish featuring tender chicken, crunchy cashews, and a savory sauce, served best with jasmine rice.
Ingredients
Oil
- 2 tbsp peanut oil or canola or vegetable oil
Cashews
- 0.5 cup raw cashews, unsalted
Aromatics
- 1 clove garlic, finely minced
- 0.5 onion brown, yellow, or white, cut into thin wedges
Chicken
- 200 g skinless, boneless chicken thighs, sliced into 1cm strips
Green Onions
- 2 stalks green onions, cut into 2.5cm lengths, white and green parts separated
Red Cayenne Pepper
- 0.5 red red cayenne pepper, deseeded and sliced diagonally
Sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp white sugar
- 3 tbsp water
Garnish
- to taste Red chili, finely sliced (optional)
Servings
- 4 servings Jasmine rice, for serving
Instructions
- Mix oyster sauce, soy sauce, fish sauce, sugar, and water in a small bowl; set aside.
- Heat oil in a wok over medium heat; cook cashews for 5 minutes until golden and crunchy. Remove and set aside.
- Increase heat to high; stir-fry garlic and onion for 30 seconds. Add chicken and cook for 1 minute until white outside.
- Add white parts of green onions and sliced red chili; cook for 1 minute. Pour in sauce and cook 1 minute until glossy.
- Stir in green parts of green onions and toasted cashews; toss for 30 seconds. Serve hot with jasmine rice, garnished with red chili if desired.
Notes
For extra flavor, add more red chili or garnish with fresh herbs.