Thai Cashew Chicken Stir Fry

Ingredients

• 2 tbsp peanut oil ((or canola or vegetable oil))
• 1/2 cup raw cashews (, unsalted (Note 1 for roasted))
• 1 garlic clove (, finely minced)
• 1/2 onion ((brown, yellow, or white), cut into thin wedges)
• 200g/7oz chicken thighs (, skinless and boneless, sliced into 1cm / 1/3" thin strips (Note 2))
• 2 green onions (, cut into 2.5cm / 1” lengths, white part separated from green part)
• 1/2 red cayenne pepper (, deseeded and finely sliced on the diagonal (omit or reduce if preferred) (Note 3))
• 1 tbsp oyster sauce ((Note 4))
• 1 tsp dark soy sauce ((Note 5))
• 2 tsp fish sauce ((Note 6))
• 1 tsp white sugar
• 3 tbsp water
• Red chilli (, finely sliced (optional garnish))
• Jasmine rice (, for serving (or other rice of choice))

Steps

1. 1

   Sauce: Mix all the Sauce ingredients in a small bowl.

2. 2

   Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.

3. 3

   Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.

4. 4

   Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.

5. 5

   White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.

6. 6

   Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.

7. 7

   Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.

8. 8

   Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).