Spicy Thai Cashew Chicken

Spicy Thai Cashew Chicken

YIELDS: 4 Servings PREP TIME: 15 mins COOK TIME: 20 mins TOTAL TIME: 25 mins

Chicken Marinade 
1 tbsp water
1 tsp toasted sesame oil
2 tsp cornstarch
2 tsp soy sauce
4 cloves minced garlic
Sauce
3 tbsp water
1 tbsp oyster sauce
4 tbsp soy sauce
1 tsp cornstarch
1 tsp fish sauce
1 tsp sugar
2 tbsp honey (optional) but suggested
Additional Ingredients 
1 lb boneless chicken (cut into 1-inch pieces
½ cup roasted unsalted cashews
¼ tsp red pepper flakes
2 medium carrots peeled and thinly sliced
½ large white onion, cut into slices
4 oz mushrooms
1 small bunch scallions, just green cut into 4 inch pieces
2 tbsp oil (avocado, sunflower or grapeseed)
1 tbsp sesame oil
Tools 
Mixing bowls 
Large skillet 
Cutting board 
Knife 

  1. In a small bowl, combine the chicken with 2 teaspoons of cornstarch, 1 tablespoon of cold water, minced garlic, 1 teaspoon sesame oil, 2 teaspoons soy sauce, and set aside to marinate while you prepare the sauce. 
  2. To make the sauce, in a small bowl, stir together 3 tablespoons cold water, 4 tablespoons soy sauce, and 1 teaspoon cornstarch. When combined, add the fish sauce, oyster sauce, sugar, 2 teaspoons toasted sesame oil; set aside for later.
  3. Add the last teaspoon of toasted sesame oil in a large skillet over medium heat. 
  4. Add the cashews and roast the nuts for roughly 1-2 minutes or until toasted; remove to a bowl, and set aside for later. 
  5. Kick the heat up to medium-high, add the 2 tablespoons of oil, when heated through, add the marinated chicken and sprinkle with red pepper flakes. Cook the chicken for 1-2 minutes or until about halfway done. 
  6. Add the mushrooms, carrots, white onions and continue to cook until the chicken is no longer pink and the veggies are cooked. Drizzle with the prepared sauce, stir to combine. 
  7. When the sauce has thickened, add the scallions and the cashews to the skillet. 
  8. Serve warm over jasmine rice.

Recipe inspired by: LITTLEspiceJAR


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