Thai Cashew Chicken Stir Fry

• Dinner
• ⏱ 35 min
• Medium
• Serves 4
• 595 kcal / serving
• 43 g protein
• 68 g carbs
• 17 g fat

Ingredients (19)

• 650 g boneless chicken thighs, diced
• 2 tbsp oyster sauce (divided)
• 1 tbsp dark soy sauce (divided)
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp Thai chilli paste
• 2 tsp coconut sugar
• 1 tsp cornflour
• 60 ml water
• 1 tsp neutral oil
• 6 cloves garlic, finely chopped
• 1 yellow onion, thinly sliced
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 small green bell pepper, diced
• 75 g unsalted cashews
• 8 dried Thai chillies
• 3 green onions, cut into 2.5 cm pieces
• 4 cups (about 600 g) cooked jasmine rice

Steps (8)

1. Roast the cashews at 180°C for 8 to 10 minutes until golden, then set aside.
2. Toss the chicken with 1 tbsp oyster sauce and 1/2 tbsp dark soy sauce and marinate for 15 minutes.
3. Whisk the remaining oyster sauce and dark soy with the soy sauce, fish sauce, chilli paste, coconut sugar, cornflour and water.
4. Heat the oil in a wok over high heat and cook the chicken in batches for 4 to 5 minutes until browned. Remove to a plate.
5. Stir-fry the onion for 2 minutes, add the bell peppers and cook 3 minutes more.
6. Add the garlic and dried chillies and cook for 1 minute.
7. Return the chicken, pour in the sauce and toss for 2 minutes until thick and glossy.
8. Stir through the cashews and green onions and serve over the jasmine rice.