Ingredients
Sauce:
- 2 cloves Garlic, chopped
- 1/2 cup Water
- 2 Tablespoons Light Soy Sauce
- 1 Tablespoon Dark Sweet Soy Sauce
- 2 teaspoons Oyster Sauce
- 1 teaspoon Cornstarch
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1/4 teaspoon Ground White Pepper (optional)
Cashew Chicken:
- 1/2 Yellow Onion, sliced
- 1/2 Red Bell Pepper, sliced
- 3 stalks Green Onions, chopped
- 1 pound Boneless, Skinless Chicken Breast, chopped
- Pinch Salt
- 1 Tablespoon All-Purpose Flour
- 1/2 cup Raw Cashews (or roasted unsalted cashews)
- 1/4 cup Cooking Oil (vegetable or peanut oil)
- Rice, for serving
Instructions
- Make Sauce: Whisk together the chopped garlic, water, light soy sauce, dark sweet soy sauce, and oyster sauce in a bowl. Then add the cornstarch and whisk until smooth. Stir in the red pepper flakes and ground white pepper if using. Set aside to allow flavors to meld.
- Prep Ingredients: Slice the yellow onion and red bell pepper and combine them. Chop the green onions. Dice the chicken breast into bite-sized pieces and toss with a pinch of salt and the all-purpose flour until evenly coated. Arrange the prepared vegetables, chicken, sauce, and cashews near your cooking station. Place a paper towel on a plate nearby for draining.
- Toast Cashews: Heat the cooking oil in a wok or large skillet over medium-high heat. Add the cashews and sauté for 1 to 2 minutes, stirring frequently, until they turn golden brown and release a nutty aroma. Be careful to avoid burning. Using a slotted spoon, transfer the cashews onto the paper towel-lined plate to drain excess oil. Leave the oil in the wok.
- Cook Chicken: Add the coated chicken pieces to the hot oil in the wok. Let them cook undisturbed for about 2 minutes so the bottoms brown nicely. Continue cooking and turning occasionally for another 4 to 5 minutes until the chicken is golden brown and cooked through, for a total cooking time of 6 to 7 minutes. Transfer the cooked chicken to the cashew plate and return the wok to heat.
- Sauté Vegetables: Add the sliced onions and bell peppers to any remaining oil in the wok. Stir-fry for 3 to 4 minutes until the vegetables are tender but still crisp. If the pan gets dry, add a splash of water to help steam and prevent sticking.
- Add Sauce: Pour the prepared sauce over the sautéed onions and peppers. Stir well and simmer for 1 to 2 minutes, allowing the sauce to thicken slightly and coat the vegetables.
- Combine and Finish: Return the chicken and cashews to the wok along with the chopped green onions. Stir everything together and cook for an additional minute to warm through and coat all ingredients with the sauce evenly.
- Serve: Serve the Thai Cashew Chicken hot over freshly steamed rice for a complete and satisfying meal.
Notes
- Use authentic Thai light soy sauce for the most authentic flavor. If unavailable, low sodium Kikkoman soy sauce is a good substitute.
- If you don’t have dark sweet soy sauce, mix 1 tablespoon of light soy sauce with 1 tablespoon of brown sugar as a replacement.
- Adjust the amount of red pepper flakes to control the spiciness or omit entirely if you prefer a milder dish.
- Using raw cashews and toasting them yourself adds extra crunch and flavor; however, pre-roasted unsalted cashews are a convenient alternative.
- To keep cashews from burning, watch them carefully and reduce heat if necessary while toasting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
