Thai Cashew Chicken is tender bites of chicken in a savory and slightly sweet sauce. It's better and healthier than takeout, made in 30 minutes, and full of crisp toasted cashews.
Make sauce. Garlic, soy sauce, water, cornstarch, and red pepper flakes (optional) are things you probably already have in your pantry. You'll also need oyster sauce and dark sweet soy sauce.
1
Slice peppers, yellow onions, and green onions. Cut chicken into bite-sized pieces and toss with a bit of salt and all-purpose flour.
2
Add cashews to some hot oil over medium-high heat and cook for about a minute until they are golden brown. Set cashews aside.
3
Leave the oil from the cashews in the pan and add the chicken. Saute until golden brown and cooked through (6 to 7 minutes). Set chicken aside with cashews.
4
To the hot pan, add those peppers and onions and saute until tender, 3 to 4 minutes. Add a splash of water if the pan starts to look dry.
5
Here's my favorite part. Add the stir fry sauce and let it bubble and thicken.
6
Add chicken and cashews back to pan along with green onions. Toss everything to coat in sauce.