Ingredients
- For the Stir Fry:
- 2 tbsp peanut oil (or canola or vegetable oil)
- ½ cup raw unsalted cashews (Note 1 for roasted)
- 1 garlic clove, finely minced
- ½ onion (brown, yellow, or white), cut into thin wedges
- 200g (7oz) skinless, boneless chicken thighs, sliced into 1cm (1/3″) thin strips (Note 2)
- 2 green onions, cut into 2.5cm (1″) lengths, white part separated from green part
- ½ red cayenne pepper, deseeded and finely sliced on the diagonal (omit or reduce for less spice) (Note 3)
- For the Sauce:
- 1 tbsp oyster sauce (Note 4)
- 1 tsp dark soy sauce (Note 5)
- 2 tsp fish sauce (Note 6)
- 1 tsp white sugar
- 3 tbsp water
- For Serving:
- Red chili, finely sliced (optional garnish)
- Jasmine rice (or other rice of choice)
Instructions
- Make the Sauce: In a small bowl, mix together the oyster sauce, dark soy sauce, fish sauce, white sugar, and water. Set aside.
- Cook Cashews: Heat the oil in a wok or large skillet over medium heat. Add the cashews and cook for 5 minutes until they become dark golden and crunchy. Remove from the skillet using a slotted spoon and set aside.
- Cook Garlic & Onion: Turn the heat up to high. Add the garlic and onion to the skillet and cook for 30 seconds, or until fragrant.
- Cook Chicken: Add the chicken to the pan and cook for 1 minute, or until the outside changes from pink to white.
- Add White Onions & Chili: Add the white part of the green onions and the finely sliced chili. Cook for 1 minute until the chicken is cooked through.
- Add Sauce: Pour the sauce into the pan and cook for 1 minute, allowing it to reduce to a syrupy consistency and coat the chicken nicely.
- Add Green Onions & Cashews: Toss in the green part of the green onions and cashews. Stir for 30 seconds to combine.
- Serve: Transfer to a serving dish and serve with jasmine rice, garnished with extra red chili if desired.
Notes
- Note 1: Roasted cashews can be used if you prefer a deeper flavor, but raw cashews will provide a fresher, lighter taste.
- Note 2: Chicken breast can be used as a substitute, but chicken thighs add more flavor and juiciness.
- Note 3: Adjust the level of cayenne pepper to your desired spice level. For a milder dish, omit it completely.
- Note 4: If you don’t have oyster sauce, you can substitute it with hoisin sauce, though the flavor will be slightly different.
- Note 5: Dark soy sauce is thicker and richer, but light soy sauce can be substituted if needed.
- Note 6: Fish sauce provides a unique depth of umami, but it can be omitted for a vegetarian version (use extra soy sauce).
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 26 g
- Saturated Fat: 3 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
