Ingredients

• 2 tbsp peanut oil (or canola or vegetable oil)
  
• 1/2 cup raw cashews, unsalted (Note 1 for roasted)
  
• 1 garlic clove, finely minced
  
• 1/2 onion (brown, yellow, or white), sliced into thin wedges
  
• 200g/7oz chicken thighs, skinless & boneless, cut into 1cm / 1/3" thin strips (Note 2)
  
• 2 green onions, cut into 2.5cm / 1" segments, white parts separated from green parts
  
• 1/2 red cayenne pepper, deseeded and thinly sliced on a diagonal (optional or adjustable — Note 3)

• 1 tbsp oyster sauce (Note 4)
  
• 1 tsp dark soy sauce (Note 5)
  
• 2 tsp fish sauce (Note 6)
  
• 1 tsp white sugar
  
• 3 tbsp water
  

• Finely sliced red chilli (optional)
  
• Jasmine rice or another rice of your choosing
  

Instructions

1. Prepare the Sauce:
   Combine all sauce ingredients in a small bowl and set aside.
2. Toast the Cashews:
   Warm the oil in a wok or large skillet over medium heat. Add the cashews and cook for about 5 minutes, stirring, until they deepen to a rich golden colour and turn crisp. Remove them with a slotted spoon and reserve.
3. Start the Aromatics:
   Increase the heat to high. Add the garlic and onion, cooking for about 30 seconds.
4. Cook the Chicken:
   Add the chicken strips. Stir-fry for 1 minute, just until the exterior changes colour.
5. Add Veggies for Heat and Aroma:
   Stir in the white parts of the green onions and the sliced chilli. Cook for another minute, or until the chicken is cooked through.
6. Add the Sauce:
   Pour in the prepared sauce and cook for 1 minute. It should thicken slightly and cling to the chicken.
7. Finish with Greens & Nuts:
   Add the green parts of the green onions along with the toasted cashews. Toss for 30 seconds.
8. Serve:
   Transfer to a dish and serve with jasmine rice. Add extra chilli on top if you want an extra kick.

1. Cashews:
   Raw cashews produce the best flavour when toasted in the pan, but roasted ones can be used—toast for about 1 1/2 minutes until fragrant. Avoid salted cashews; they will overly salt the dish.
   
2. Chicken:
   Thighs stay juicier, but breast meat works too. If using breast, consider tenderising it with the Chinese velveting technique for extra softness (not required for thighs).
   
3. Chilli Choices:
   Larger chillies tend to be milder. The red cayenne pepper used here offers a moderate warmth. Use less or omit if preferred, or swap in Thai bird’s eye chillies for more intensity.
   
4. Oyster Sauce Alternatives:
   Vegetarian oyster sauce can be used if needed.
   
5. Dark Soy Sauce:
   This soy sauce adds deeper flavour and colour. Light or all-purpose soy will produce a paler, less rich result.
   
6. Fish Sauce:
   A key flavour in Thai cooking. If you must replace it, use additional soy sauce—though the final flavour will differ slightly. Oyster sauce helps make up for this if omitting fish sauce.
   
7. Serving Ideas:
   Works with white rice, brown rice, cauliflower rice, Thai fried rice, or pineapple fried rice.
   
8. Storage:
   Keeps well for up to 4 days in the fridge. Freezes without issues.