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Cashew Chicken

Name: Cashew Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken breast, cut in bite-size pieces; 3 tablespoons vegetable oil, divided; 3 cloves garlic, minced; 1 onion, cut in chunks; 1 red bell pepper, cut in chunks; 3 dried red chilies; 1 cup roasted cashews; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 2 teaspoons sugar; 3 green onions, cut in 1-inch pieces

ไก่ผัดเม็ดมะม่วง

Stir-fried chicken with roasted cashews, peppers, and a sweet, savory sauce.

Serves 4

Prep 15 min

Cook 12 min

Cashew Chicken — Photo: Jaysin Trevino from Evanston, IL, US, CC BY 2.0, via Wikimedia Commons

Ingredients

1 lb boneless chicken breast, cut in bite-size pieces
3 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 onion, cut in chunks
1 red bell pepper, cut in chunks
3 dried red chilies
1 cup roasted cashews
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons sugar
3 green onions, cut in 1-inch pieces

Steps

Step 1. Heat 1 tablespoon of the oil in a wok over high heat. Cook the chicken for 4 minutes, until cooked through and no longer pink. Remove.
Step 2. Add the remaining oil, garlic, dried chilies, onion, and pepper. Stir-fry for 3 minutes.
Step 3. Mix the oyster sauce, fish sauce, soy sauce, and sugar and pour into the wok.
Step 4. Return the chicken with the cashews and green onions. Toss for 1 minute. Serve with rice.

Where this recipe comes from

Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.