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Homemade Thai Cashew Chicken photo

Thai Cashew Chicken

A quick, savory stir-fry of tender chicken, crunchy cashews, and colorful peppers in a sweet-savory sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 servings

Equipment

  • Large Skillet or Wok
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring cup
  • Spatula or tongs

Ingredients
  

  • 10 oz boneless skinless chicken breast cut into thin pieces (about 280 g)
  • 2 tablespoons oil
  • 2 cloves garlic minced
  • 1/2 small onion cut into pieces
  • 1/2 small red bell pepper cut into pieces
  • 1/2 small green bell pepper cut into pieces
  • 3/4 cup cashew nuts
  • 2 stalks scallion cut into strips
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon sugar or more to taste
  • 4 tablespoons water

Instructions
 

  • Whisk together soy sauce, fish sauce, sugar, and water until the sugar dissolves; set the sauce aside.
  • Heat a large skillet or wok over high heat and add the oil.
  • Add the sliced chicken to the hot skillet and cook until lightly browned on both sides, about 2–3 minutes per side.
  • Push the chicken to one side of the skillet to make room for aromatics.
  • Add the minced garlic and chopped onion to the empty side and sauté for about 30 seconds until fragrant.
  • Add the red and green bell peppers and the cashews; toss and stir-fry with the chicken for 1–2 minutes.
  • Pour the prepared sauce over the chicken and vegetables, stir to coat, and cook an additional 1–2 minutes until the sauce slightly thickens.
  • Stir in the scallion strips, remove from heat, and serve immediately with steamed rice if desired.

Notes

  • Adjust sugar to taste for desired sweetness.
  • Use high heat for a quick stir-fry and to keep vegetables crisp.
  • Slice chicken thinly for even, fast cooking.