Recipe Background
Takeout Thai Cashew Chicken brings bright peppers, garlic, and soy into a quick, flavorful dish, perfect for a lively game-night.
When I threw my first game-night party in my own apartment, I knew I had to serve something that was vibrant and unforgettable. Having just returned from a short trip to Bangkok, I was inspired by the alluring, fragrant street food I had tasted there. My fridge happened to be stocked with colorful bell peppers and an unopened jar of oyster sauce, a lingering souvenir from my recent culinary adventures. I recalled the nutty, crunchy cashews that seemed to top everything delicious in Thailand and decided they would add the perfect touch to my dish.
I whisked together soy sauces, dark and regular, alongside fish sauce and sugar, knowing this mixture would form a luscious glaze that would cling beautifully to the chicken. Using chicken thighs for their juicy tenderness ensures a rich depth, so I tossed them in cornstarch for that coveted crispy exterior. A friend once told me about toasting nuts in a dry pan before adding them to a cooked meal, enhancing their aroma—this tip brought out the hidden powers of the cashews in my takeout-style creation.
As the wok filled with the aroma of garlic and chili, friends huddled around, led by their noses. Watching the colors come together—greens, reds, and yellows swirling in unison—felt like a street market painter wielding his brush. That night, the laughter seemed to mix with the sizzle of the wok, turning my little apartment's kitchen into a vibrant culinary stage. The evening was a testament to flavors, fusion, and friendships, becoming more than just a meal—a moment to savor.
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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