Easy Thai Cashew Chicken Recipe

It’s bell pepper season and this delicious Thai cashew chicken dish is packed with vitamin C and one of my favorite ways to eat bell pepper! I often make this dish whenever I have an overly ripe bell pepper. You can make this authentic Thai dish in under 30 minutes. Just be sure to prep your ingredients beforehand to quickly stir fry them over high heat. Tip: Cook this dish in a wok or enameled cast iron.

Thai Cashew Chicken is my husband’s most requested meal, every time I make it I surprise myself with how delicious it really is. 

Makes 4-6 servings

Ingredientes

1 pound of cubed chicken thighs
2 TBS unrefined coconut oil, or a high-smoke point oil such as canola
2 garlic cloves, minced
4 dried red chilies, seeded and chopped
1 bell pepper, chopped in 2” pieces
3 scallions, chopped in 2” pieces
2 TBS oyster sauce
1 TBS soy sauce
1/4 tsp sugar
1 1/2 cup roasted cashews

Make It

1. Roast the cashews over high heat on a dry skillet for about 5 minutes or until the cashews start getting a little golden (refrain from munching on them);
2. Heat the oil in a separate pan, add garlic and dried chili flakes; cook for 1 minute without burning the garlic;
3. Add the chicken, sprinkle with sugar and stir fry until almost fully cooked;
4. Add the bell pepper, oyster sauce, and soy sauce; cook for 5 minutes;
5. Add the scallions, roasted cashews, and cook for 2 minutes. 

Buen provecho! Enjoy over steamed rice.