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Ingredients
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Protein & Marinade
Sauce
Aromatics & Vegetables
Nuts & Garnish
To Serve
Method
Protein & Marinade
Prepare chicken
Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. Place in a bowl.
Add 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp cornstarch, and 1 tsp ground pepper to the chicken. Toss to coat, then let marinate at room temperature for 10–15 minutes.
Nuts & Toasting
Heat a large skillet or wok over medium heat. Add 0.75 cup raw cashews and dry-toast, stirring frequently, until golden and fragrant, about 4–5 minutes. Transfer to a bowl and set aside.
Sauce
In a small bowl combine 120 ml chicken stock, 1 tbs hoisin, 1 tbs sweet chili sauce, 1 tsp dark soy, 1 tsp brown sugar and 1 tsp sesame oil. Stir until sugar dissolves. In a separate small cup whisk 1 tsp cornstarch with 1 tbs water to make a slurry and set aside.
Aromatics & Vegetables
Heat the skillet or wok over medium-high heat and add 2 tbs neutral oil. When oil is hot and shimmering, add the marinated chicken in a single layer (work in two batches if needed). Let chicken sear without moving for 1–2 minutes, then stir-fry until cooked through and lightly browned, about 3–4 minutes total. Remove chicken to a plate and keep warm.
Lower heat to medium. Add a touch more oil if pan is dry. Add minced garlic (2 cloves), minced ginger (1 tsp) and dried chili flakes or sliced fresh chili (1 tsp). Stir for 20–30 seconds until aromatic but not burnt.
Add 1 cup diced red bell pepper and continue to stir-fry 1–2 minutes until pepper is crisp-tender. Add the cooked chicken back to the pan and mix to combine.
Finish & Thicken
Pour the prepared sauce over the chicken and vegetables and bring to a gentle simmer. Stir the cornstarch slurry again and slowly add to the pan while stirring. Cook 1–2 minutes until sauce thickens to a glossy coating that clings to the chicken.
Add the toasted cashews and sliced green onions (2 stalks) and toss to combine. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp soy if needed, or more sweet chili for heat/sweetness.
Serve & Garnish
Spoon the cashew chili chicken over 2 cups steamed jasmine rice or toss with cooked noodles. Garnish with chopped cilantro (2 tbs), toasted sesame seeds (1 tsp) and lime wedges on the side.
Serve immediately. Leftovers keep well in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid drying the chicken.