This spicy, easy stir-fry is all about the sticky, slightly sweet sauce that coats the chicken and cashews. But, like all good stirfries, this can be catered to your taste—add in whatever mix-ins you have in your fridge or pantry.
- 1 tbsp. canola oil
- 3⁄4 cup cashew nuts
- 15 dried chiles
- 2 cloves garlic, roughly chopped
- 1 1⁄2 lb. chicken breast (about 4), cut into 1-inch pieces
- 5 oz. button mushrooms, quartered
- 3 tbsp. oyster sauce
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tsp. sugar
- 1 (7-oz.) jar baby corn, drained and halved
- 1 bunch scallions, trimmed and cut into 1-inch pieces
- 1⁄2 cup cilantro leaves, to garnish
- cooked white rice, for serving
- Heat oil in a wok over medium heat; add cashews and chiles and cook until cashews are lightly toasted, about 2 minutes. Using a slotted spoon, transfer cashews and chiles to a bowl.
- Add garlic to wok and cook until pale golden, about 1 minute. Increase heat to high and add chicken; cook 3-4 minutes or until brown. Add reserved cashews and chiles, the mushrooms, oyster sauce, fish sauce, soy sauce, sugar, corn, and spring onions and cook until the chicken has cooked through, about 3 minutes more. Transfer to a serving plate and garnish with cilantro. Serve with rice.