Whisk all of the sauce ingredients together in a small bowl and set aside.
Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.
Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies. Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes). Return the cashews to the pan and toss to distribute around the pan.
Add the sauce to the wok and toss all of the ingredients to coat them well. Turn off the heat and add in the chopped scallions. Serve immediately with a side of jasmine rice.
For the Sauce
1 teaspoon soy sauce
1 tablespoon sweet dark soy sauce
1 tablespoon fish sauce
1 heaping tablespoon brown sugar
1 tablespoon water
For the Stir-Fry
2 tablespoons vegetable or peanut oil
2 cloves garlic, peeled and minced
½ small yellow onion, quartered
4 finger-length dried red chilies (such as chile de arbol), seeded and cut into halves
½ cup roasted cashew nuts
8 ounces boneless, skinless chicken breast, cut into thin pieces (about one large chicken breast - hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
1 green onion, cut into 1” lengths
» Not yet reviewed by any member. You can be the first one to write a review.