Thai Cashew Chicken
comes together quickly and has a lot of flavor
Ingredients
- 2 tablespoon cooking oil
- 1 cup roasted cashews
- 3-5 bird's eye chili's I used 7 and that was too many for us
- 4 cloves garlic minced
- 1½ boneless, skinless chicken breasts or thighs thinly sliced
- 1 teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 1 yellow onion thinly sliced
- 1 red pepper thinly sliced
- 1 green pepper thinly sliced
- ¼ cup oyster sauce
- 2 tablespoons Thai black soy sauce or use 2 tbs soy sauce and ½ tsp sugar
- cooked Jasmine rice
Jet Tila recipe differences from how I made mine
- 2 cups canola oil for frying cashews and dried chili's. reserve 2 tablespoons flavored oil for the recipe. discard the rest.
- 8 dried thai chili's
- ¼ cup chili paste in soybean oil I didn't use or substitute for anything
Instructions
- Heat oil in a large skillet add the garlic, and cook over medium until light brown and fragrant, about 30 seconds. Increase heat to medium high, and add chicken; cook, stirring often, until just seared but not yet cooked through, about 2 minutes
- Add salt and pepper; stir in onions and bell peppers; cook, stirring often, until vegetables are light brown and soft, 1 to 2 minutes. Add cashews and chilis; stir-fry until heated through, about 1 minute.
- Add oyster sauce and black soy sauce; cook, stirring constantly, until the flavors meld and sauce reduces to a glaze, 1 to 2 minutes. Adjust seasonings to taste; serve over hot rice.