Ingredients

2 tbsp peanut oil (or canola or vegetable oil)

1/2 cup raw cashews, unsalted (see note on roasting below)

1 garlic clove, finely minced

1/2 onion (brown, yellow, or white), cut into thin wedges

200g/7oz chicken thighs, skinless and boneless, sliced into 1cm (1/3″) thin strips

2 green onions, cut into 2.5cm (1”) lengths, white part separated from green part

1/2 red cayenne pepper, deseeded and finely sliced on the diagonal (optional, reduce or omit if preferred)

1 tbsp oyster sauce

1 tsp dark soy sauce

2 tsp fish sauce

1 tsp white sugar

3 tbsp water

Red chilli, finely sliced (optional garnish)

Jasmine rice, for serving (or other rice of choice)

Instructions

Step 1: In a small bowl, mix all the sauce ingredients together—oyster sauce, dark soy sauce, fish sauce, white sugar, and water. Set aside.

Step 2: Heat the peanut oil over medium heat in a wok or large skillet. Add the cashews and cook for about 5 minutes until they turn a dark golden color and become crunchy. Remove them with a slotted spoon and set aside.

Step 3: Increase heat to high. Add the minced garlic and sliced onion to the skillet. Cook for 30 seconds until fragrant.

Step 4: Add the chicken strips and stir-fry for 1 minute until the outside changes from pink to white.

Step 5: Stir in the white parts of the green onions and the sliced cayenne pepper. Cook for an additional 1 minute, until the chicken is cooked through.

Step 6: Pour in the prepared sauce and cook for 1 minute, allowing the sauce to reduce slightly and coat the chicken well.

Step 7: Add the green parts of the green onions and the toasted cashews. Toss everything together for 30 seconds to combine.

Step 8: Transfer the stir fry to a serving dish. Serve hot with jasmine rice and garnish with extra sliced red chilli if desired.

Tips & Variations

For extra flavor, you can roast the cashews lightly in the oven before adding them to the stir fry.

Adjust the heat by omitting or reducing the cayenne pepper and red chilli garnish according to your taste.

Try substituting chicken thighs with chicken breast for a leaner option, but be careful not to overcook.

Add vegetables like bell peppers or snap peas for added color and crunch.

FAQs

Can I use other nuts instead of cashews?

Yes, you can substitute cashews with almonds or peanuts, but cashews provide the best classic texture and flavor for this dish.

Is this recipe gluten-free?

To make it gluten-free, use gluten-free soy sauce or tamari and double-check that the oyster sauce contains no gluten. Otherwise, the recipe is naturally gluten-free.