30-Minute Cashew Chicken
A flavorful and easy-to-make cashew chicken stir-fry with a balance of savory, sweet, and spicy notes.
Ingredients
- 14 oz boneless skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons soy sauce
- 2 tablespoons neutral oil vegetable, canola, or sunflower
- 7 –10 dried chilies optional
- 4 cloves garlic chopped finely
- ½ onion cut into 1-inch dice
- ¾ cup green bell pepper 1-inch dice
- 1 ¼ cups mixed red/orange/yellow bell pepper 1-inch dice
- ¾ cup unsalted roasted or raw cashews
- 2 green onions halved lengthwise and cut into 1.5-inch pieces
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon Golden Mountain sauce or substitute
- 1 teaspoon fish sauce or substitute
- 1 ½ teaspoons sugar
- 1 ½ tablespoons Thai chili paste
- 1 teaspoon toasted sesame oil
Instructions
- Marinate the chicken with 2 teaspoons soy sauce and set aside.
- Heat oil in a wok or large pan over medium-high heat.
- Add dried chilies (if using) and garlic, stir-fry until fragrant.
- Add marinated chicken and cook until no longer pink.
- Toss in onions and bell peppers, stir-fry for 2 minutes.
- Mix in cashews and green onions.
- Combine oyster sauce, soy sauce, Golden Mountain sauce, fish sauce, sugar, Thai chili paste, and sesame oil in a small bowl.
- Pour sauce over the chicken and vegetables, stir well to coat.
- Cook for another 1–2 minutes until everything is well combined.
- Serve hot with extra cashews sprinkled on top.
Notes
- Use chicken breast if you prefer white meat.
- Adjust chili quantity or omit for a milder dish.
- Substitute oyster sauce and fish sauce with vegetarian alternatives if needed.
- Toast cashews lightly before adding for extra crunch.