Thai-Style Cashew Chicken

Save to My Recipes

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.

Difficulty: Easy

Hands-on: 25 minutesTotal: 25 minutes

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat20g
Saturated Fat3g
Cholesterol55mg
Sodium1000mg
Total Carbohydrate9g
Dietary Fiber3g
Sugars2g
Protein29g