Thai Cashew Chicken Stir Fry
18 minServes 2
A dry-style Thai stir fry with crunchy toasted cashews and tender chicken thighs in an intense, savoury sauce of oyster, soy and fish sauce.
| prepMix sauce ingredients in a small bowl | ||||||
| 2 tbsp peanut oil (or canola or vegetable oil) | Toast cashews in oil, medium heat, 5 min | Remove cashews, reserve oil; heat to high | Transfer to dish; serve with rice | |||
| 120 g raw cashews, unsalted | ||||||
| 1 garlic clove, finely minced | Cook garlic & onion, 30 sec | Add chicken, cook 1 min | Add white scallion & chilli, cook 1 min | Pour in sauce, cook 1 min until reduced | Toss in green scallion & cashews, 30 sec | |
| 1/2 onion (brown, yellow, or white), cut into thin wedges | ||||||
| 200 g chicken thighs, skinless and boneless, sliced into 1 cm thin strips | ||||||
| 2 green onions, white part only, cut into 2.5 cm lengths | ||||||
| 1/2 red cayenne pepper, deseeded and finely sliced on the diagonal (omit or reduce if preferred) | ||||||
| 1 tbsp oyster sauce | ||||||
| 1 tsp dark soy sauce | ||||||
| 2 tsp fish sauce | ||||||
| 1 tsp white sugar | ||||||
| 45 ml water | ||||||
| 2 green onions, green part only, cut into 2.5 cm lengths | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.