Cashew Chicken

June 17, 2014
1 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Martha
  • Curt Moczarski
    Curt Moczarski
  • Wendy

3 Reviews

Martha January 29, 2023
Incomplete directions
Curt M. June 2, 2015
Hi Wendy - for the cashews - I consider that to change based on the cook. Personally I really like cashews so I use about a cup and a half. The chicken goes in after the veggies (except the green onion and basil) and after you add the sauces.
Wendy June 2, 2015
OK, I'm confused. How much cashews and when do we cook the chicken???