1-Getting started with this Cashew Chicken Stir Fry is all about keeping things simple and fun, especially if you’re a busy parent or student. Begin by preparing your ingredients: slice 200g of skinless, boneless chicken thighs into thin strips, mince 1 garlic clove, cut 1/2 onion into thin wedges, and chop 2 green onions into 2.5cm lengths, separating the white and green parts. Don’t forget the optional 1/2 deseeded and finely sliced red cayenne pepper if you want some heat.

2-Next, heat 2 tablespoons of peanut, canola, or vegetable oil in a wok or large skillet over medium-high heat. Toast 1/2 cup of raw unsalted cashews in the oil until they turn golden, which adds that irresistible crunch. Then, sauté the garlic and onion for a minute until fragrant, followed by adding the chicken and white parts of the green onions along with the chili if you’re using it.

3-Stir-fry the chicken until it’s just cooked through, which takes about 5 minutes. Now, pour in the sauce made from 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 2 teaspoons fish sauce, 1 teaspoon white sugar, and 3 tablespoons water. Let it cook until the sauce thickens, then toss in the green parts of the green onions and the toasted cashews for the final touch. For more ideas on stir-fries, check out our chicken stir fry guide to enhance your cooking skills.