Thai-Style Cashew Chicken
Palm sugar is a commonly used sweetener in Southeast Asian cuisine and can be found in most Asian grocery stores. Light brown sugar can be used as a substitute if you canʼt find palm sugar.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- ¾ cup unsalted cashews
- 2 Tbsp. peanut oil
- 2 small red chili peppers, seeded and minced
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized cubes
- 1½ Tbsp. oyster sauce
- 1 medium white onion, chopped
- 2 scallions, cut into 1" pieces
- ¼ cup chicken broth
- 1½ Tbsp. fish sauce
- 1 Tbsp. palm sugar
- Toast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Toast until the cashews are browned (about 5 minutes). Remove the cashews from the pan to cool.
- Turn up the heat to medium high and add the oil. When the oil is hot, add the chili peppers. Cook for 1 minute or until they begin to darken.
- Add the chicken to the wok and stir-fry until it is nearly cooked through—about 3–4 minutes. Stir in the oyster sauce while the chicken is stir-frying.
- Add the onion and scallions. Stir-fry for 2 minutes, until the onion begins to soften. Add the chicken broth. Stir in the fish sauce.
- Stir in the toasted cashews. Sprinkle the palm sugar over the mixture. Stir to mix everything together until heated through. Serve hot.