By Eileen Latimore
Thai Cashew Chicken
5 steps
Prep:10minCook:15min
Don’t skip the step of stir-frying the cashews. The cashews may already be roasted, but toasting them browns them a bit more to really bring out their sweet nuttiness. When cooking the chicken, don’t stir too often—every 30 to 45 seconds is good—so the pieces take on good browning, which adds depth of flavor. But as you stir-fry, be sure to scrape up the flavorful browned bits that form on the bottom of the wok.
Updated at: Wed, 17 Jan 2024 23:27:52 GMT
Nutrition balance score
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Ingredients
4 servings
3 tablespoonssoy sauce
divided
2 tablespoonsall-purpose flour
kosher salt
ground black pepper
1.5 POUNDSCHICKEN THIGHS
BONELESS, SKINLESS, TRIMMED AND CUT INTO 3/4- TO 1-INCH PIECES
1 ½ tablespoonsTHAI CHILI PASTE
1.5 TABLESPOONSWHITE SUGAR
1 tablespoonoyster sauce
5 TABLESPOONSGRAPESEED OIL
OR OTHER NEUTRAL, DIVIDED
1 cuproasted cashews
6ÁRBOL CHILIES
DRIED, OPTIONAL
6garlic cloves
medium, minced
0.75 TEASPOONSRED PEPPER FLAKES
1red onion
medium, cut into 1-inch pieces
1 bunchscallions
cut into 1 inch lengths
Instructions
Step 1
In a medium bowl, combine 1 tablespoon of the soy sauce, the flour, 2 tablespoons water, ¼ teaspoon salt and 1 teaspoon black pepper; whisk until smooth. Add the chicken and toss to coat; set aside.
Step 2
In a small bowl, combine the remaining 2 tablespoons soy sauce, chili paste, sugar, oyster sauce and 3 tablespoons water, then whisk until the sugar dissolves; set the sauce aside.
Step 3
In a 12- to 14-inch wok or 12-inch skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add the cashews and árbol chilies (if using); cook, stirring, until the nuts are fragrant and browned, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.
Step 4
Set the pan over high and heat 1 tablespoon of the remaining oil until barely smoking, swirling to coat. Add half of the chicken mixture; cook, stirring intermittently and scraping up any browned bits, until well browned, 2 to 3 minutes, then transfer to another medium bowl. Using 1 tablespoon of the remaining oil, cook the remaining chicken mixture in the same way and transfer to the bowl with the first batch.
Step 5
Return the pan to medium-high and add the remaining 2 tablespoons oil, garlic and pepper flakes; cook, stirring, until the garlic is golden brown, about 30 seconds. Add the onion and cook, stirring and scraping, until just beginning to brown, 1 to 2 minutes. Stir in the chicken and accumulated juices, then pour the sauce mixture down the sides of the pan. Cook, stirring and scraping, until the sauce thickens slightly and lightly coats the chicken and onion, 1 to 2 minutes. Stir in the scallions and cashews with árbol chilies (if used); cook, stirring, until the scallions are just wilted, about 30 seconds. Remove from the heat. Taste and season with salt and black pepper.
