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Sharde Trimmingham

Thai Cashew Chicken – A Quick Gourmet Fix (Under 20 Minutes)

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Prep Time 7 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Ingredients Method Video Notes

Ingredients
  

  • 1 lb Chicken Thighs deboned
  • 2 tbsp Every Ingredient Spicy Thai
  • 1 tsp Every Ingredient Aleppo Pepper
  • 1 cup Carrots chopped
  • 1 cup Bell Peppers chopped
  • 1 cup Onion chopped
  • 3 cloves Garlic chopped
  • 2-3 tbsp Chives sliced
  • 2 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • ½ cup Cashews
  • 2 tbsp vegetable oil
  • 1 cup jasmine rice + 2 cups water
  • 1 tsp Sugar optional

Method
 

  1. Prep: Chop vegetables, mince garlic, slice chives.
  2. Rice: Rinse rice, cook with 2 cups water until tender.
  3. Toast Cashews: Heat 1 tbsp oil, toast cashews until golden. Set aside.
  4. Chicken: Season and cook chicken until golden and cooked through.
  5. Veggies & Sauce: Sauté vegetables 2-3 min, add soy, oyster sauce, sugar, and toss
  6. Finish: Stir in chives and toasted cashews. Serve over rice.

Notes

  • Start your rice first, while it cooks, you can prep the chicken and veggies. With this multitasking, the whole meal comes together in about 20 minutes.
  • Keep veggies slightly crisp for the best color and texture.
  • Slice veggies evenly for faster, more consistent cooking.
  • Add a squeeze of lime juice or a sprinkle of fresh cilantro for brightness.
  • Swap cashews for peanuts or almonds if you’d like a twist.