Thai Cashew Chicken

I’m pulling out one of the recipes that I learned in Thailand!
This was my favorite out of all of the recipes we learned in class, and it tasted just as good making it at home. I made only a few changes from the original recipe, swapping out a couple of easier-to-find ingredients, and that’s it! So here is some authentic Thai cashew chicken, straight from the jungles of Chiang Mai, haha!

P.S. Keep in mind, this recipe only serves one, so make sure to double it if you need to!

Thai Cashew Chicken
Serves 1

• 1/2 cup chicken, sliced
• 1/4 cup roasted cashews
• 1/4 cup carrots, sliced
• 1/4 cup onions, sliced
• 1/4 cup green onions, chopped
• 1/4 cup mushrooms, sliced
• 2 Tbsp oil
• pinch salt
• 1 tsp fish sauce
• 1/2 tsp sugar
• 1 Tbsp oyster sauce
• 3 Tbsp water
• 2 garlic cloves, chopped
• 1 tsp Sriracha sauce

Directions:

Heat oil over medium heat in a wok or skillet. Once warmed, fry the chicken, onion and garlic with a pinch of salt until the chicken is golden brown.
Add carrots, mushrooms and water. Then add oyster sauce, fish sauce, sugar and Sriracha. Fry, stirring occasionally, until vegetables are cooked (just a couple of minutes).
Turn off heat and stir in cashews and green onions. Serve over rice if desired.

Recipe adapted from Thai Farm Cooking School.