Spicy Cashew Chicken
A quick, flavorful stir-fry of tender chicken, roasted cashews, and dried chilies for a spicy weeknight meal.
Servings: 2 people
Ingredients
- 2 tablespoons oil
- 2 cloves garlic minced
- 1/2 small onion cut into halves
- 6-8 dried red chilies finger-length, seeded and halved
- 1/2 cup roasted cashew nuts rinsed and drained
- 8 oz chicken about 230 g, cut into small cubes
- 1 scallion trimmed and cut into 1 1/2-in (4 cm) lengths
- 1 teaspoon soy sauce or Maggi seasoning sauce / Golden Mountain sauce
- 1 tablespoon sweet soy sauce
- 1 teaspoon fish sauce
- 1/4 teaspoon sugar or to taste
- 2 tablespoons water
Instructions
- Heat a wok or large skillet over medium-high heat and add 2 tablespoons oil.
- When the oil is hot, add the minced garlic, halved onion, and dried red chilies. Stir-fry until fragrant, about 30–60 seconds.
- Add the roasted cashew nuts and stir briefly to coat and warm them.
- Add the cubed chicken and stir-fry until the surface turns opaque, about 2–3 minutes.
- Pour in the soy sauce, sweet soy sauce, fish sauce, sugar, and 2 tablespoons water. Stir to combine and continue stir-frying until the chicken is cooked through, about 2–3 more minutes.
- Stir in the scallion pieces, toss to combine, then remove from heat and serve immediately.
Equipment
- wok or large skillet
- Knife
- Cutting Board
- Measuring spoons
- spatula or wooden spoon
Notes
- Use toasted cashews for extra flavor.
- Adjust the number of dried chilies to control heat.
- Maggi or Golden Mountain can be substituted for soy sauce.
- Cut chicken into uniform pieces for even cooking.