Thai Cashew Chicken Stir Fry

Ingredients

• 2 tbsp peanut oil (or canola or vegetable oil)
• 1/2 cup raw cashews , unsalted (Note 1 for roasted)
• 1 garlic clove , finely minced
• 1/2 onion (brown, yellow, or white), cut into thin wedges
• 200g/7oz chicken thighs , skinless and boneless, sliced into 1cm / 1/3″ thin strips (Note 2)
• 2 green onions , cut into 2.5cm / 1” lengths, white part separated from green part
• 1/2 red cayenne pepper , deseeded and finely sliced on the diagonal (omit or reduce if preferred) (Note 3)

SAUCE:

• 1 tbsp oyster sauce (Note 4)
• 1 tsp dark soy sauce (Note 5)
• 2 tsp fish sauce (Note 6)
• 1 tsp white sugar
• 3 tbsp water

SERVING:

• Red chilli , finely sliced (optional garnish)
• Jasmine rice , for serving (or other rice of choice)

Instructions

1. Sauce: Mix all the Sauce ingredients in a small bowl.
2. Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
3. Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
4. Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
5. White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
6. Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
7. Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
8. Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!)