Vietnamese Chicken With Cashew Nuts
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 teaspoons vegetable oil
- 2 garlic cloves, minced
- 1 lb boneless chicken thighs, sliced thinly
- 1⁄2 teaspoon sugar
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1⁄4 cup chicken broth
- 3⁄4 cup cashew nuts (roasted, unsalted)
- 1 tablespoon chopped lemongrass
- 2 shallots, cut in eighths
- 1 cup shiitake mushroom
- 2 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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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>