Thai Cashew Chicken

Thai Cashew Chicken Dish Guide

Serves 2-3

1 lb Chicken thighs, sliced thinly

½ cup raw cashews (substitute lightly salted, roasted cashews if needed)

2 cloves garlic, minced

1 small white or yellow onion, sliced thinly

3-4 green onions

2 serrano peppers, sliced thinly (seeds removed if heat averse)

Pinch of cayenne pepper

2 T oyster sauce

2 t dark soy sauce

1 T fish sauce

2 t white sugar

3-4 T water

1 T olive or canola oil

1 cup uncooked jasmine rice, cooked per package directions for serving

Cilantro leaves and chopped cashews for garnish

Mix ingredients from oyster sauce to water together in a bowl and set aside. Cut the green parts of the green onion into 1-inch pieces and then finely dice the light green and white parts.

Add a splash of oil to a hot skillet or wok and add the cashews. Toast, tossing often, for 2-3 minutes until slightly darker and aromatic. Set aside. Add the onion to the skillet along with the pinch of cayenne. Sautee for 2-3 minutes then add in the garlic and whites of the green onions. Cook for 1 minute. Make room in the center of the skillet or wok and add the chicken thighs. Spread into an even later and cook, stirring often, for 3-4 minutes or until chicken is mostly cooked. Add in the serrano and cook 1 minute more.

Add in the sauce and bring to a simmer. Cook for 2-3 minutes then add in the green onion greens and cashews. Stir and serve immediately with the rice and cilantro and cashew garnishes.