I have to admit, you can probably count on both hands, how many times I’ve had thai food. There is a restaurant near where I live called Phuket (pronounced Poo-ket) Thai that serves a cashew chicken dish that I absolutely adore. So, I thought I’d try my hand in making it, or something similar, at home. I found a recipe online that got rave reviews, but did have me raise an eyebrow when I saw fish & oyster sauces as two of the ingredients. I tweaked it a bit and am thrilled to report that it turned out delicious! As a vegetarian dish, this would be equally scrumptious if tofu was substituted for chicken or you just omitted the poultry and added more vegetables.
- 1 lb boneless, skinless chicken breasts or cutlets
- 1/2 sweet onion, chopped
- 1/2 red or yellow bell pepper, chopped
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tbsp sugar
- Dash black pepper
- 1/2 cup cashews
- 1/4 tsp dried pepper flakes
- 4 green onions, cut into 2″ slices
- 1/2 cup water
- 1 tbsp cornstarch
- Mix fish & oyster sauces, garlic, sugar, black pepper and cornstarch.
- Marinade chicken in sauce for 30 minutes in fridge.
- Heat oil over medium heat in wok or large skillet.
- Saute the sweet onion & bell pepper for a few minutes. Drain & set aside leaving oil in skillet.
- Saute the nuts & dried pepper flakes ’til nuts are slightly browned. Add a little more oil if necessary.
- Drain & set aside, leaving remaining oil.
- Increase heat to medium high and add marinated chicken with marinade and water.
- Cook until chicken is done (no pink in the middle). Add more water as needed for desired consistency.
- Add sweet & green onions, bell & dried peppers and nuts to skillet. Mix and cook slightly.
- Serve over rice.