Chinese Cashew Chicken

Spicy stir-fried chicken with cashews, vegetables, and Asian sauces

Ingredients

Ingredients

• 2 lb chicken thighs cut into chunks
• 4 tsp soy sauce
• 4 tbsp oil
• 2 diced jalapenos seeded
• 6 cloves or more garlic minced (more is better here)
• 1 onion diced
• 3-4 bell peppers diced
• 1.5 cups cashews (or almonds with allergy)
• 1 handful green onions (cut into 1.5 inch shoots)

Sauce

• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tsp golden mountain sauce (or maggi sauce (or just more fish sauce))
• 2 tsp fish sauce
• 3 tsp sugar
• 3 tbsp thai chili paste
• 2 tsp toasted sesame oil (or forget the toasted part)

Instructions

1. With cut chicken, marinade in 4 tsp soy sauce for 15 minutes. Meanwhile roast the cashews at 350 F for ~10 minutes until they start to darken. Do not burn them. Also meanwhile, combine all sauce ingredients in a bowl to add later.
2. Heat oil in large wok and cook on high heat the chicken to nicely brown and cook all the way through (or at least mostly so, it can finish in the next step if needed).
3. Add all veggies and cook until tender.
4. Add sauce and cook another couple minutes.
5. Serve with cashews and rice. (note: cashews become soggy if left in dish, serve at table and don’t dump them all in the dish)