Golden Cashew Chicken with Roasted Chiles
Tender chunks of chicken thigh stir-fried with toasted cashews, dried chiles, and a sweet-savory sauce that caramelizes in the wok. Crisp onions and bell peppers add crunch and color to this beloved Thai-Chinese classic that comes together in under 20 minutes.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 3/4 cup raw cashews
- 4 dried long red chiles (prik haeng), cut into 1-inch pieces and seeds shaken out
- 1 medium white onion, cut into 1-inch squares
+ 11 more ingredients
Instructions
Marinate the chicken pieces with soy sauce and a pinch of white pepper for 10 minutes while you prep the vegetables.
Heat a dry wok or skillet over medium heat. Toast the cashews, stirring constantly, until golden brown and fragrant, about 3-4 minutes. Remove and set aside.
In a small bowl, mix the oyster sauce, fish sauce, sugar, and Shaoxing wine. This is your sauce.
Heat the wok over high heat until smoking. Add the oil and swirl to coat. Toss in the dried chiles and stir for 10 seconds until they darken (do not let them blacken).
Add the garlic and stir for 5 seconds, then add the chicken in a single layer. Let it sear undisturbed for 90 seconds, then stir-fry for another 2 minutes until nearly cooked through.
Add the onion and bell pepper. Stir-fry for 1-2 minutes until the vegetables are crisp-tender.
Pour in the sauce mixture and toss everything together. Add the cornstarch slurry and stir until the sauce glazes the chicken.
Toss in the toasted cashews and green onions. Give it one final toss and transfer to a serving plate immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI