Cashew Chicken
A vibrant and savory Thai-inspired dish featuring tender chicken, crunchy roasted cashews, and colorful bell peppers.
Equipment
- Wok or Large Skillet
- Oven
- Small Bowl
Ingredients
- 14 oz. boneless skinless chicken thighs cut into bite-sized pieces
- 2 tsp. soy sauce
- 2 Tbsp. neutral cooking oil (like vegetable or canola)
- 7-10 small to medium dried chilies optional
- 4 cloves garlic chopped
- 1/2 onion diced into 1-inch pieces
- 3/4 cup green bell pepper diced into 1-inch pieces
- 1 1/4 cups bell peppers red, orange, and/or yellow, diced into 1-inch pieces
- 3/4 cup unsalted roasted or raw cashews (plus extra for garnish)
- 2 green onions halved lengthwise and cut into 1.5-inch pieces
- 1 Tbsp. oyster sauce
- 1 Tbsp. soy sauce
- 1 tsp. Golden Mountain sauce or substitute with Maggi seasoning or extra fish sauce
- 1 tsp. fish sauce
- 1 1/2 tsp. sugar
- 1 1/2 Tbsp. Thai chili paste
- 1 tsp. toasted sesame oil
Instructions
- Preheat your oven to 350°F (175°C) and roast the cashews for about 8-10 minutes until slightly darkened, or 10-12 minutes if using raw cashews.
- Marinate the chicken thighs with soy sauce for at least 15 minutes.
- Mix oyster sauce, soy sauce, Golden Mountain sauce, fish sauce, sugar, chili paste, and sesame oil in a small bowl to create the sauce.
- Heat neutral oil in a wok or large skillet over low heat and add dried chilies. Stir until they puff up and turn maroon, then remove with a slotted spoon.
- Increase heat to high, add marinated chicken, and sear until browned on one side, then cook through.
- Add garlic and onion to the wok, cooking until fragrant. Then add bell peppers, cooked chicken, and sauce. Stir-fry for about a minute.
- Stir in green onions and cashews just before serving. Plate immediately.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.