Thai Cashew Chicken Recipe

Prepare and marinate chicken

Cut chicken thighs into 1-inch bite-sized pieces. In a medium bowl combine 2 tbsp soy sauce, 1 tbsp rice wine, 1 tsp cornstarch and 1 tbsp neutral oil. Add chicken pieces and toss to coat. Let marinate at room temperature 10–15 minutes or refrigerate up to 1 hour.

Mix sauce

In a bowl or measuring cup whisk together 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tbsp rice vinegar, 1 tbsp dark brown sugar, 1 cup water and 1/4 cup stock. Taste and adjust balance: add more sugar if too sour, more vinegar if too sweet. Keep ready near the stove. In a small cup stir 1 tsp cornstarch into 1 tbsp cold water to make a slurry and set aside.

Prep vegetables

Slice shallot thinly, core and cut red bell pepper into 1/2-inch pieces, slice scallion whites and reserve green tops for garnish, mince garlic. If using dried chilies, tear in half lengthwise (remove seeds for less heat) or leave whole.

Stir-fry aromatics and vegetables

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 2 tbsp vegetable oil and swirl. Add the marinated chicken in a single layer (work in two batches if needed) and sear without moving for 1 minute to develop color, then stir-fry until mostly cooked through, about 2–3 minutes. Remove chicken to a plate and set aside. Add another 1 tsp oil if pan is dry. Add minced garlic, sliced shallot, and scallion whites; stir-fry 30–45 seconds until fragrant (do not burn). Add red bell pepper and dried chilies; stir-fry 1–2 minutes until pepper begins to soften but remains crisp-tender.

Combine chicken and sauce

Return the cooked chicken and any accumulated juices to the wok. Stir to combine with the vegetables. Pour the prepared sauce over the chicken and vegetables and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Thicken sauce

Give the cornstarch slurry a quick stir and slowly stream it into the simmering sauce while stirring. The sauce should thicken within 30–60 seconds to a glossy coating that clings to the chicken. If sauce becomes too thick, thin with 1–2 tbsp water or stock. Stir in 3/4 cup roasted cashews and toss to heat through for 30 seconds.

Finish and garnish

Turn off the heat. Taste and adjust seasoning with a splash of soy or a squeeze of lime if desired. Transfer to a serving platter. Sprinkle with reserved scallion greens, chopped cilantro if using, and additional cashews if you like. Serve immediately with steamed jasmine rice and lime wedges on the side.