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–+ servings

Takeout Thai Cashew Chicken

ChickenStir-Fry
Time :25 minutes
Yield :6 servings
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Why would you call delivery when you can get Takeout Thai Cashew Chicken straight to your plate? It's guaranteed to be hot and fresh when it comes from your own kitchen! Juicy chicken, tender vegetables, and crunchy cashews are stir-fried together and then smothered in a sweet, savory, and sticky sauce that just makes your taste buds happy, pure and simple! Takeout Thai Cashew Chicken is the best takeout experience without actually calling for takeout!
Why would you call delivery when you can get Takeout Thai Cashew Chicken straight to your plate? It's guaranteed to be hot and fresh when it comes from your own kitchen! Juicy chicken, tender vegetables, and crunchy cashews are stir-fried together and then smothered in a sweet, savory, and sticky sauce that just makes your taste buds happy, pure and simple! Takeout Thai Cashew Chicken is the best takeout experience without actually calling for takeout!

Ingredients

For the sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce optional
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar or white vinegar
  • 1/2 teaspoon cornstarch
  • 2 tablespoons water

For the stir fry:

  • 1 1/2 pounds chicken thighs or breast boneless and skinless, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons oil
  • 3 cloves garlic finely chopped
  • 1/2 onion cut into chunks
  • 2 bell peppers any color, cut into chunks
  • 4 dried red Thai or Asian chiles cut into chunks
  • 4 green onions cut into 1-inch pieces, white and green parts separated
  • 1/2 cup cashews

Directions

  • In a bowl, add the oyster sauce, the soy sauce, the dark soy sauce, the fish sauce, the sugar, the vinegar, 1/2 teaspoon of the cornstarch, and the water and whisk to combine. Set the sauce mixture aside.
  • In a bowl, add the chicken pieces, the remaining cornstarch, the salt, and the black pepper and toss to coat.
  • In a wok or a high-sided skillet over medium-high heat, add the oil.
  • Add the coated chicken pieces and cook, while stirring frequently, until they are cooked through and reach 165 degrees F internally, about 5-7 minutes.
  • Add the garlic to the chicken pieces and cook, while stirring, until fragrant, about 1 minute.
  • Push the chicken mixture to the edges of the wok.
  • Add the onions, the bell peppers, the red chiles, and the white portions of the scallions to the wok and cook, while stirring, until they begin to soften slightly, about 1-2 minutes.
  • Stir the chicken mixture and the vegetable mixture together.
  • Add the cashews to the chicken mixture and stir to combine.
  • Continue to cook the chicken mixture, while stirring often, until the vegetables soften, about 3-4 minutes.
  • Add the sauce mixture to the chicken mixture and cook, while stirring, until everything is coated and the sauce has thickened slightly, about 2-3 minutes.
  • Add the green portions of the scallions to the chicken mixture and stir well to combine.
  • Serve.
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