Thai cashew chicken
Golden chicken stir-fried with toasted cashews, dried chiles, onion and bell pepper in a glossy oyster sauce glaze, served over jasmine rice.
- Prep
- 8 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 990 kcal
Ingredients
Method
Toss the chicken with the cornstarch and a pinch of salt. Mix the oyster sauce, soy sauce, fish sauce, sugar, water and chili paste in a small bowl. Cut the onion, bell pepper and scallions, chop the garlic and snip the chiles.
Heat the oil in a wok or large skillet over medium heat. Add the cashews and dried chiles and stir until the cashews are a shade darker and the chiles smell toasty. Scoop them out with a slotted spoon, leaving the oil.
Turn the heat to high and add the chicken in a single layer. Leave it for a minute to brown, then stir-fry until golden and cooked through with no pink inside.
Add the garlic, onion and bell pepper and stir-fry until the onion just softens but the pepper still has crunch. Meanwhile, heat the rice in the microwave according to the package.
Pour in the sauce and toss for a minute until it bubbles and turns glossy. Toss in the cashews, chiles and scallions and serve over the rice.
Tips
- The dried chiles are mostly for aroma; eat them if you like heat, or push them aside.
- Chicken thigh stays juicier if you prefer it; give it an extra minute.
- Nam prik pao is sold in jars at Asian grocers. Without it, add an extra teaspoon of sugar and a pinch of red pepper flakes.
