Thai Cashew Chicken Stir Fry

• servings: 2 servings
• total time: 18 minutes

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)

Directions

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

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.

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

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

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

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

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

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!).

Nutrition

• Calories: 454 kcal
• Total Fat: 32 g
• Saturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 95 mg
• Sodium: 982 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 26 g