Quick, easy, and BIG on flavor, Thai cashew chicken boasts tender bites of chicken, crisp veggies, and a flavorful stir fry sauce. Ready to eat in just 20 minutes!
Equipment
small bowl
wok or large sauté pan
spatula
measuring cups & spoons
Ingredients
4tablespoonshoisin sauce
1tablespoonsoy sauce
2teaspoonsrice wine vinegar
1tablespoonbrown sugar
1teaspooncornstarch
1 ½tablespoonssesame oil
¾cupcashews
1small onion, sliced
2cloves garlic, minced
1poundchicken thighsboneless, skinless, cut into 1-inch strips, Note 1
1red bell pepper, sliced
3green onions, cut into 1-inch pieces
1teaspooncrushed red pepperNote 2
jasmine rice, for serving
Instructions
In a small bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, brown sugar, and cornstarch, then set aside.
In a wok or large sauté pan, add the sesame oil and heat over medium high. Toast the cashews for two minutes, stirring constantly. When done, remove the cashews from the wok and set aside, reserving the oil in the pan.
Add the onion and garlic and cook for 2 minutes, add the sliced chicken and cook until no longer pink on the outside, string constantly. Add the red bell pepper, green onion and crushed red pepper, continue cooking over medium high heat until the bell pepper is tender and the chicken has cooked through, about 3 minutes.
Add the prepared sauce and toasted cashews to the wok. Continue cooking, stirring constantly until the sauce has thickened, about 3 minutes.
Serve immediately over jasmine rice and garnish with thinly sliced green onion, enjoy.
Notes
Note 1: Boneless, skinless chicken breasts can also be used. Note 2: If you're sensitive to heat, leave out the crushed red pepper.Storage Tips: - Store leftover Thai chicken with cashew nuts in an airtight container for up to 3 days in the refrigerator. - Reheat in the microwave in 30-second increments or in a large skillet on the stovetop over medium heat.