Thai wok with chicken and cashew nuts
Make sure you have maximum ventilation (or open a window) when frying the chicken, otherwise you might be enjoying a greasy kitchen smell for at least a week afterwards.
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1 tbsp + 2 tsp soy sauce
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1 tbsp oyster sauce
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1 1/2 tbsp granulated sugar
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1 tsp black pepper
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1,3 lb (600 g) chicken breast, cut into bite-sized pieces
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1/3 cup (50 g) all-purpose flour
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1/2 cup (120 ml) vegetable oil
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4 cloves garlic, finely chopped
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2 chili peppers, finely chopped
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1 green bell pepper, cut into pieces
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1 red bell pepper, cut into pieces
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2 white onions, cut into chunks
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OR instead of bell peppers and onions: 14 oz (400 g) pre-cut stir-fry vegetables
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3 green onions (scallions), sliced into rings
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1 1/2 cups (200 g) cashews
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Basmati rice (to serve)
1. Put the chicken in a large bowl with the black pepper and 2 tsp soy sauce. Mix in the flour until the chicken pieces are completely coated.
2. Heat the oil in a wok over high heat. After a few minutes, add the cashews and fry them until golden brown. Stay close by because they burn quickly! Remove them with a slotted spoon and set aside.
3. Fry the chicken in the same oil, in two batches, for about 5 minutes per batch, until the chicken is crispy and golden brown. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Leave about 2 tbsp of oil in the wok.
4. Add the garlic and stir-fry vegetables. Cook for a few minutes, until the veggies are tender. Add the chili peppers and the white parts of the green onions and cook for another minute.
5. Return the chicken to the wok and add the sugar, oyster sauce, and 1 tbsp soy sauce. Mix in the cashews and the green parts of the green onions.
6. Serve with rice.
© Mathilde De Wit, 2025