Cashew Chicken

By Curt Moczarski
June 17, 2014
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Author Notes: It took me quite some time to get the ingredients for the base down just right, but once you get it go ahead and mix with different veggies. Personally I like the onion, pepper and celery combo. For the chili jam, I go to an oriental supply store that is local. For the Thai basil - I grow my own, but have used the jared version in the winter with some success. You can't really skip the basil as it really makes the dish. Curt Moczarski

Serves: 4

  • 1/4 cup Thai chili jam
  • 1 tablespoon Oyster sauce
  • 1 teaspoon Fish sauce
  • 1 teaspoon Soy sauce
  • 1 Onion cut into wedges
  • 1 Red pepper cut into strips
  • 2 pounds Chicken cut diagonally in small strips
  • 1/2 cup Fresh Thai Basil
  • 1 bunch Green onion. Sliced diagonally. Separate the green from the white parts.
  1. In a wok heat 2 tbls of oil - once hot add cashews. Cook until browned. Using a slotted spoon pull out of wok and place on paper towel lined plate.
  2. Keeping the wok hot - add all veggies except the basil and green parts of the green onion. Stir fry until onions turn translucent - about 2 minutes.
  3. Mix in green onion and basil. Stir to incorporate, but don't over cook - about a minute. Remove from heat and serve with rice.

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