Name: Cashew Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 14 oz (400 g) boneless skinless chicken thighs, cut into bite-sized pieces; 2 teaspoons soy sauce, for marinating; 2 tablespoons neutral cooking oil; 7–10 small or medium dried chillies, optional; 4 garlic cloves, chopped; 1/2 onion, cut into 1-inch pieces; 3/4 cup green bell pepper, cut into 1-inch pieces; 1¼ cups red, orange or yellow bell pepper, cut into 1-inch pieces; 3/4 cup unsalted roasted or raw cashews, plus extra to garnish; 2 green onions, halved lengthways and cut into 1½-inch pieces; 1 tablespoon oyster sauce; 1 tablespoon soy sauce; 1 teaspoon Golden Mountain seasoning sauce; 1 teaspoon fish sauce; 1½ teaspoons sugar; 1½ tablespoons Thai chilli paste; 1 teaspoon toasted sesame oil

Method

9 steps

Preheat the oven to 350°F (175°C). Roast pre-roasted cashews for 8–10 minutes, or raw cashews for 10–12 minutes, stirring halfway through. Remove when lightly golden and set aside.
Combine the chicken with 2 teaspoons soy sauce. Leave to marinate for at least 15 minutes.
In a small bowl, combine the oyster sauce, 1 tablespoon soy sauce, Golden Mountain sauce, fish sauce, sugar, Thai chilli paste and sesame oil.
If using dried chillies, add the oil and chillies to a cold wok. Place over low heat and stir until the chillies puff and darken, about 1 minute. Remove and drain on kitchen paper, leaving the oil in the wok.
Increase the heat to high. Add the chicken in a single layer and sear without moving for approximately 2 minutes. Stir-fry until completely cooked, then remove the chicken while leaving the oil behind.
Turn off the heat, add the garlic, then return the wok to medium heat. Cook until fragrant and lightly golden.
Add the onion and stir-fry for 1 minute. Increase the heat to high and add the bell peppers, cooked chicken and prepared sauce.
Toss for approximately 1 minute, until everything is hot and evenly coated.
Turn off the heat. Add the green onions and roasted cashews and toss briefly. Garnish with the fried chillies and serve immediately.

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