Go Back

Thai Cashew Chicken Stir-Fry

Estee
Chicken, crunchy cashew nuts, and a fabulous sweet sauce give this stir fry the best flavours!
Print Recipe
Servings 2 servings

Ingredients
  

  • 2-3 Tbs oil
  • 1 Tbs garlic, minced (4-5 cloves)
  • 3-4 chicken breasts, cubed
  • 1 medium onion, chopped
  • 3 medium sweet dried peppers
  • 1/4 cup cashews
  • 3 Tbs green onion, thinly sliced

Sauce

  • 3 Tbs soy sauce
  • 21/2 Tbs hoisin sauce
  • 2 Tbs water
  • 1 1/2 Tbs white sugar
  • 2 tsp rice vinegar
  • 2 tsp brown sugar
  • 1 tsp cornstarch
  • 1 tsp water(for the cornstarch)

Instructions
 

  • Get out two small bowls. In one, mix rice vinegar with brown sugar and stir to dissolve sugar. In the second, add 1 tsp cornstarch and 1 tsp water, and stir to dissolve cornstarch. Set both aside. Heat up a wok or large frying pan with 2 Tbs oil, add the garlic, and saute until fragrant, about a minute. Add the cubed chicken and cook until cooked through.
  • +While the chicken is cooking, place the cashews on a baking sheet and roast for 7 minutes at 350 F(175 C).
  • Add onions to the chicken . Rip each sweet pepper into three pieces over the wok, and add all 6 pieces, tossing to combine.
  • Straight to the wok, add soy sauce, hoisin sauce, water, sugar, and the rice vinegar with the brown sugar. Toss to combine and cook for 2-3 minutes. Add cornstarch mixed with water, and toss. To finish, throw in the toasted cashews and green onions and cook for another 30 seconds, tossing continuously. Serve over jasmine rice. ENJOY!!!