By Devi Poojari
October 30, 2023
Image Credit: The Recipe Critic
A saucy Asian-style chicken recipe made with juicy chicken thighs and crunchy cashews, this stir fry makes for the perfect side dish to rice or steamed noodles. Pair it with some stir fried veggies or a salad for a low-effort, high-flavour meal on a weekday.
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250 grams boneless chicken thighs, cubed 4 garlic cloves, minced 1 capsicum, diced 1 onion, sliced ¾ cup roasted cashews 3 tablespoons soy cause 1 tablespoon corn starch slurry 2 tablespoons oyster sauce ½ tablespoon vinegar 1.5 teaspoons sesame oil ½ teaspoon white pepper 2 tablespoons vegetable oil Salt, to taste
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Combine the soy sauce, oyster sauce, vinegar, sesame oil and white pepper in a small bowl and set aside.
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Heat the vegetable oil in a pan and add the garlic and onion to cook until aromatic.
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Add the capsicum and cook for a minute or two before adding in the chicken.
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Continue to cook the chicken on high heat while you season lightly with salt.
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Add the reserved sauce and lower the flame to cook the chicken in the liquid mixture, until tender.
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Add the corn starch slurry and continue to mix well until the sauce thickens and coats the chicken well.
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Add the roasted cashews and toss to combine. Serve hot over rice or noodles.
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