Thai Cashew Chicken
🌟Main ingredient:Chicken
✨secondary ingredients: onions and cashews
⏱️Cooking time: 60 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: 4-8 Dinners
Ingredients
500g
chicken
breast,
sliced
1
large
onion,
thinly
sliced
1
cup
cashews
2
tablespoons
vegetable
oil
3
cloves
garlic,
minced
2
red
chillies,
finely
chopped
2
tablespoons
soy
sauce
1
tablespoon
fish
sauce
1
tablespoon
oyster
sauce
1
teaspoon
sugar
1/2
cup
chicken
broth
1
tablespoon
cornstarch,
dissolved
in
water
Fresh
cilantro,
for
garnish
Cooking steps
In a wok or large skillet, heat the vegetable oil over medium-high heat.
Add the sliced chicken and stir-fry until no longer pink. Remove from the wok and set aside.
In the same wok, add the sliced onion and cook until softened.
Add the minced garlic and chopped red chillies. Stir-fry for another minute.
Return the cooked chicken to the wok.
In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, sugar, and chicken broth. Pour the mixture into the wok and stir well to combine.
Add the cashews and bring the mixture to a simmer. Cook for about 5 minutes.
Stir in the dissolved cornstarch and cook until the sauce thickens.
Remove from heat and garnish with fresh cilantro.
Serve the Thai Cashew Chicken over steamed rice.
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