Thai Chicken Cashew
Cashew Chicken is the most popular tourist dish in Thailand. Sliced water chestnuts can be added for extra crunch. Serve this dish over rice.
Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 Tbsp. vegetable oil
- ¼ cup Thai dried chilies, chopped into ½" long pieces
- ½ Tbsp. minced garlic
- ½ lb. boneless, skinless chicken, sliced into strips
- 1 small onion, peeled and sliced
- ½ cup roasted or fried cashew nuts
- 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
- 1 Tbsp. cilantro leaves
- 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, cashew nuts, 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 heat. Garnish with cilantro.