Cashew Chicken
Adding cashews to a dish almost feels like a cheat code.
Servings: 2 people
Ingredients
- 200 g Jasmine rice (pre-cooked amount) for serving
Stir-fry
- 250 g chicken thighs boneless & skinless
- 70 g cashews raw & unsalted
- 1 onion small
- 1 clove garlic
- 2 stalks green onions
- 1 red chili pepper desired spiciness
- 2-3 tbsp neutral oil
Sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp sugar white
- 3 tbsp water
Instructions
Prepare ingredients
- Mix all the sauce ingredients in a bowl and stir until the sugar is fully dissolved.
- Deseed the chili pepper and thinly slice it. Set aside a few slices for garnish at the end.
- Separate the and white parts of the green onion, then thinly slice both.
- Finely mince the garlic and slice the onion into thin wedges.
- Slice the chicken into thin strips (about 1 cm thick).
- If you make rice on the side, get it started now at the latest.
Stir-fry
- Turn the heat on the wok to medium. Add the oil and give it a minute to heat up.
- Add cashews and cook for 3-4 minutes until they take on a dark golden color.
- Remove from the wok with a slotted spoon and store them on some paper towels to absorb the oil.
- Turn the heat up to high. Throw in garlic and onion and fry until lightly browned. Be careful as the garlic easily burns.
- Add the chicken and cook until it's white on its whole surface. No need to brown it.
- Add white part of green onions as well as chili slices. Stir-fry for another minute or two.
- Add the sauce and cook until it reduces down to a thicker, syrupy consistency. This should take no longer than two to three minutes.
- Add the green part of the sliced green onion and the cashews. Mix well.
To serve
- Transfer to plates or bowls along with rice.
- Sprinkle with the reserved chili slices.