Ingredients
Sauce:
- 2 cloves Garlic, chopped
- 1/2 cup Water
- 2 Tablespoons Light Soy Sauce
- 1 Tablespoon Dark Sweet Soy Sauce
- 2 teaspoons Oyster Sauce
- 1 teaspoon Cornstarch
- 1/2 teaspoon Red Pepper Flakes (optional – skip if you don’t want the dish to be spicy)
- 1/4 teaspoon Ground White Pepper (optional)
Cashew Chicken:
- 1/2 Yellow Onion, sliced
- 1/2 Red Bell Pepper, sliced
- 3 stalks Green Onions, chopped
- 1 pound Boneless, Skinless Chicken Breast, chopped
- Pinch Salt
- 1 Tablespoon All-Purpose Flour
- 1/2 cup Raw Cashews (or use roasted and unsalted cashews)
- 1/4 cup Cooking Oil (like vegetable or peanut oil)
- Rice, for serving
Instructions
- Make sauce: In a bowl, whisk together chopped garlic, water, light soy sauce, dark sweet soy sauce, and oyster sauce until combined. Then add cornstarch and whisk until fully dissolved. Stir in red pepper flakes and ground white pepper if using. Set the sauce mixture aside.
- Prep ingredients: Slice the yellow onion and red bell pepper, and place together in a bowl. Chop the green onions and set aside separately. Dice the chicken breast into bite-sized pieces and toss with a pinch of salt and all-purpose flour to coat evenly.
- Prepare workspace: Arrange the onions and bell peppers, green onions, chicken, sauce, and cashews near the stove for easy access while cooking. Place a paper towel on a plate and set it nearby for draining the toasted cashews.
- Toast cashews: Heat the cooking oil in a wok over medium-high heat. When the oil is hot, add the raw cashews and sauté, stirring frequently, until they turn golden brown and develop a toasted aroma, about 1 to 2 minutes. Watch carefully to avoid burning. Use a slotted spoon to transfer cashews to the paper-towel lined plate to drain excess oil. Leave the oil in the wok for cooking chicken.
- Cook chicken: Add the coated chicken pieces to the hot oil in the wok. Let them cook undisturbed for 2 minutes to allow browning on the bottom. Then continue cooking, stirring occasionally, until all sides are golden brown and the chicken is cooked through, about 6 to 7 minutes total. Transfer the cooked chicken to the plate with the toasted cashews and set the wok back on the heat.
- Sauté vegetables: In the same wok with any remaining oil, add the sliced onions and bell peppers. Sauté until the vegetables become tender and slightly translucent, about 3 to 4 minutes. Add a splash of water if the pan starts to dry out to prevent burning.
- Simmer sauce: Pour the prepared sauce over the sautéed onions and bell peppers. Let it simmer while stirring occasionally until the sauce thickens slightly, about 1 to 2 minutes.
- Combine and finish: Add the chopped green onions, cooked chicken, and toasted cashews back into the wok. Toss everything together and cook for another 1 minute to allow the flavors to meld and the sauce to coat all ingredients evenly.
- Serve: Serve the Thai Cashew Chicken hot over freshly steamed rice for a complete meal.
Notes
- For a milder dish, omit the red pepper flakes and white pepper.
- You can substitute chicken breast with thigh meat for juicier results, adjusting cook time slightly.
- Use roasted unsalted cashews for a quicker option but toasting raw cashews enhances flavor.
- Dark sweet soy sauce adds richness and color, so don’t skip it for authenticity.
- Adding a splash of water while sautéing vegetables prevents burning and helps them soften evenly.
- Serve immediately to enjoy the contrast between tender chicken and crunchy cashews.
- This dish pairs beautifully with jasmine rice but can also be served with brown rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
