Thai Cashew Nut Chicken (20 minute recipe)
There's something about a sweet chicken stir fry tossed with golden cashews that just hits the spot. A favourite of mine(and my mothers!), we use dried sweet chilies to give this dish that authentic restaurant flavour- just make sure to remove the chilies before serving! Finish with a sprinkle of green onion and a side of jasmine rice.
Equipment
- wok
Ingredients
- 3-4 Tablespoon canola oil
- 2 cloves garlic crushed or finely chopped
- 4 chicken breasts cubed (1.5-2 lbs)
- 2 sweet dried chilies
- 1 onion diced into large chunks
- 2 TBS roasted cashews
- 2 TBS green onion chopped, to finish
Sauce:
- 4 TBS soy sauce
- 4 TBS mushroom sauce otherwise called mock oyster sauce
- 3 TBS brown sugar
- 2 TBSP ketchup
- 1 TBSP rice vinegar
- 1 tsp black soy sauce/dark soy sauce
- 4 TBSP water
Instructions
- Heat a wok and add oil. When hot, add garlic and let cook for 30 seconds.
- Add chicken cubes and cook 3-4 minutes, until cooked through.
- Rip each chilli into three and add all six pieces.
- Add onions and cook for 2 more minutes. You want the onions to retain their shape and a slight crunch so don't overcook at this step.
- Turn off the heat and add all sauce ingredients directly into the wok.
- Turn heat to high, toss continuously and cook until sauce has thickened just slightly, another 1-2 minutes. Add cashews and green onion, give a final toss, and serve hot with a side of jasmine rice.
