Ingredients
Scale
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 3 tablespoons cold water
- 2 teaspoons cornstarch
For the Stir-Fry:
- 1 tablespoon canola oil
- ½ cup roasted, salted cashews
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 3 garlic cloves, finely minced
- 2 Thai chiles, left whole
- 8 oz boneless, skinless chicken breasts, thinly sliced
- Salt and pepper
- ¼ cup scallions, chopped
- ¼ cup cilantro, chopped
- Cooked jasmine rice or rice noodles, for serving
- Lime wedges, for serving
Instructions
For the Sauce:
- Whisk all of the sauce ingredients together in a small bowl until the cornstarch is completely dissolved. Set aside.
For the Stir-Fry:
- Heat the oil in a wok or large skillet over medium-high heat. At this point, I also put my rice or noodles on to cook.
- Once the oil is very hot, add the cashews and cook, stirring frequently, until they turn golden brown and smell toasty, about 2 minutes. Remove the cashews from the pan and set aside.
- Add the onion, bell pepper, garlic, and Thai chiles to the pan. Cook, stirring almost constantly, for 2-3 minutes or until the onion is translucent.
- Add in the chicken, season with salt and pepper, and cook until the chicken turns opaque and is cooked through, about 3-4 minutes.
- Add the sauce and the cashews to the pan and toss to coat everything. Cook for about 30 seconds or until the sauce is thickened and glossy and everything is nicely coated.
- Remove the pan from the heat and toss in the scallions and cilantro. Serve immediately with rice or rice noodles and lime wedges on the side.