Cashew Chicken

My grandma is half Chinese (her dad was from Chiu Chow and came on a boat to Bangkok when he was eighteen), which meant that a lot of the dishes that later became her specialties at Talésai reflected her knack for quick Chinese stir-fries. This one in particular might be the quickest and simplest, but it somehow ends up far more satisfying than the sum of its simple parts.

Thai-style cashew chicken is very different from the gravy-intensive stuff you’d find at, say, a Chinese-American restaurant, and in my opinion it’s much better it’s lighter, sweeter, and fresher, and there’s a good chance you already have what you need to make it in your fridge.

Recipe (serves 1 or 2)

Serve with Steamed Jasmine Rice (page 296) and a Crispy Fried Egg (page 244).

1. In a container big enough to hold the chicken, combine the teriyaki, thin soy sauce, and 3 tablespoons of the black soy sauce. Add the chicken and marinate at room temperature for 15 to 20 minutes, or until the chicken develops a light brown color. Drain off any excess sauce that hasn’t been absorbed.

2. Heat an empty wok over high heat until it begins to smoke, then swirl in enough oil to come 1 inch or so up the sides. Once the oil is shimmering, add the cashews and stir-fry until golden brown and fragrant, 1 to 2 minutes. Drain the cashews on a paper towel. Pour all but 3 tablespoons of the oil into a heatproof container (and save for a later use). Swirl the reserved oil in the still-hot wok and heat over high heat until shimmering, then add the chicken and onion and stir-fry for a minute or so until the chicken is opaque and the onion is soft. Add the remaining 1 tablespoon black soy, the sugar, and the cashews and cook until a thick sauce forms, another minute or two. Add a dash of chile powder and the green onions, then remove from the heat. Toss to combine and serve immediately with steamed jasmine rice.