Thai cuisine · Meat & Kebab

Cashew Chicken Stir-Fry

Wok-fried chicken cubes with roasted cashews, dried chilies and oyster sauce.

Ingredients · for 4 servings

• 500 g chicken breast fillets
• 100 g cashew nuts
• 6 dried chilies
• 1 onion
• 4 spring onions
• 3 garlic cloves
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tsp palm sugar
• 1 tbsp cornstarch
• 3 tbsp oil

Instructions

1. Cut the chicken breast into bite-sized cubes, mix with the cornstarch and 1 tbsp soy sauce and let sit for 10 min.; cut the onion into wedges, the spring onions into 3 cm pieces, and finely slice the garlic.
2. Toast the cashews in a dry pan over medium heat, stirring, for 3–4 min. until golden and remove.
3. Heat the oil in a wok until very hot and fry the dried chilies for 20–30 sec. until crisp, fishing them out before they turn black.
4. Fry the garlic and onion for 1 min., then add the chicken and stir-fry over full heat for 4–5 min. until the cubes are browned all over and just cooked through inside.
5. Stir the oyster sauce, remaining soy sauce and palm sugar with 3 tbsp water, pour in and simmer for 1–2 min. until the sauce coats the cubes with a glaze.
6. Fold in the cashews, chilies and spring onions, toss once and serve immediately with jasmine rice.