THAI CHICKEN RECIPE...!!!

For the Sauce: 2 tbsp Oyster sauce 1 tbsp Soy sauce 1 tbsp Dark soy sauce (or sweet soy sauce) 1 tbsp Fish sauce 1 tbsp Brown sugar or honey 2 tbsp Water For the Stir-Fry: 500g (1 lb) Chicken thigh or breast, bite-sized pieces 1/2 cup Unsalted raw cashews 4 cloves Garlic, minced 1 medium Yellow onion, sliced into wedges 1 Red bell pepper or mild red chili, sliced 3 stalks Green onions, cut into 1-inch pieces 2-3 tbsp Cooking oil Step-by-Step Instructions 1.Toast the Cashews:Prep time: 3 mins.Heat 1 tablespoon of oil in a wok or large skillet over medium-low heat. Add the raw cashews and stir constantly until golden brown (about 2-3 minutes). Immediately remove them from the pan and set aside on a plate to prevent burning.2.Mix the Stir-Fry Sauce:In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, and water until the sugar dissolves completely. Set aside near your stove.3.Sear the Chicken:High heat.Add the remaining oil to the same wok over high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes, flipping once, until browned on both sides and mostly cooked through.4.Cook Aromatics & Vegetables:Push the chicken to one side of the wok. Add the minced garlic and sliced yellow onion to the open space. Stir-fry for 1-2 minutes until fragrant and softened.5.Combine, Sauce, & Serve:Pour in the prepared sauce mixture and stir everything together to coat evenly. Toss in the red bell pepper, green onions, and toasted cashews. Cook for an additional 1-2 minutes until the sauce thickens slightly into a glossy glaze. #THAI #CHICKEN #RECIPE #THAICHICKENRECIPE