Thai Cashew Chicken and Red Pepper Stir-Fry
Cashew Chicken is the most popular tourist dish in Thailand. Sliced water chestnuts can be added for extra crunch.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Medium
- 2 Tbsp. vegetable oil
- ¼ cup Thai long dried chilies, chopped into ½"-long pieces
- ½ Tbsp. minced garlic
- ½ lbs. chicken, sliced
- 1 small onion, peeled and sliced
- ½ cup roasted cashews
- 1 cup chopped red bell pepper
- 1½ Tbsp. fish sauce
- 1 Tbsp. dark soy sauce
- 1 Tbsp. sugar
- ½ tsp. salt
- ⅓ cup chopped green onion
- 2 cups cooked white rice
- Heat a deep sauté pan or a wok until hot. Add 2 tablespoons vegetable oil and fry chilies until they just change color, about 1 minute. Keep moving the chilies around or they will burn. Remove chilies from oil and set aside.
- Add minced garlic and fry over medium heat until golden, about 10 seconds. Add chicken and sauté until almost cooked, about 1–2 minutes. Add onion, cashews, fried chilies, and bell pepper and stir-fry for about 1–2 minutes.
- Season with fish sauce, dark soy sauce, sugar, and salt. Add green onion and fold until onions are wilted, about 30 seconds to 1 minute. Turn off the heat. Serve with rice.