Thai Cashew Chicken Recipe

Ingredients

• 1 teaspoon soy sauce
• 1 tablespoon sweet dark soy sauce
• 1 tablespoon fish sauce
• 1 heaping tablespoon brown sugar
• 1 tablespoon water
• 2 tablespoons vegetable or peanut oil
• 2 cloves garlic (peeled and minced)
• 1/2 small yellow onion (quartered)
• 4 finger-length dried red chillies (such as chile de arbol, seeded and cut into halves)
• 1/2 cup roasted cashew nuts
• 8 ounces boneless
• 1 green onion (cut into 1” lengths)

Instructions

1. 1

   Whisk all the sauce ingredients together in a small bowl and set aside.

2. 2

   Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add all the cashew nuts. Fry the cashews until they turn light brown, just a few minutes.

3. 3

   Remove the cashews from the oil with a slotted spoon and set them on a paper towel to rest.

4. 4

   Add the garlic, onion, and dried red chilies to the oil in the wok. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies.

5. 5

   Add the chicken into the wok and continue to stir-fry until the chicken turns opaque and is cooked through, about 4-5 minutes.

6. 6

   Return the cashews to the pan and toss them around the pan to distribute them.

7. 7

   Add the sauce to the wok and toss all the ingredients to coat them well.

8. 8

   Turn off the heat and add the chopped scallions.

9. 9

   Serve immediately with a side of jasmine rice.