Vietnamese Cashew Chicken



  • Ingredients:

  • teaspoons vegetable oil
  • garlic cloves, minced
  • lb boneless chicken thighs, sliced thinly
  • 1/2 teaspoon sugar
  • tablespoon oyster sauce
  • teaspoons soy sauce
  • 1/4 cup chicken broth
  • 3/4 cup cashew nuts (roasted, unsalted)
  • tablespoon chopped lemongrass
  • shallots, cut in eighths
  • cup shiitake mushroom
  • small dried chilies (more to taste)



  • Directions:

  • Stir-fry the chilies in the 1/2 tsp oil until translucent. Set aside.
  • Add another 1/2 tsp oil and stir-fry the garlic until just golden.
  • Add the the rest of the oil with the chicken, sugar, oyster sauce, and soy sauce and stir-fry until the chicken begins to brown.
  • Lower the heat and add the chicken broth. Cook for 3 minutes, stirring occasionally.
  • When the chicken is cooked, add the cashew nuts, lemon grass, shallots, mushrooms, and cooked chilies and stir 3 gently more minutes.
  • Remove from heat and serve.


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