A few years ago, I was an editorial intern for Food52, where one of my duties included cranking out articles for the weekly column, Dinner Tonight. This meant going through recipe after recipe on the site and picking and choosing the ones that would seem appealing and doable on a tired Tuesday afternoon. That’s when I discovered this gem. Easy, satisfying and delicious with the best sweet and salty sauce — it’s everything you want in a weeknight dinner. I make it at least once a month, and I never get sick of it. One note: I’ve adapted it slightly to be even more user-friendly, but the biggest difference is in the meat — chicken thighs versus breasts. Because thighs reign supreme.
Chicken with Cashews and Basil
Adapted slightly from Food52
1 pound chicken boneless skineless chicken thighs, chopped to bite size pieces
1/2 cup roasted cashews (salted or unsalted)
1/4 cup white or yellow onion, chopped
1 garlic clove, minced
1 tablespoon neutral oil
1 big bunch basil, roughly chopped
For the sauce:
1 1/2 tablespoons fish sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon water
1. Get the sauce ready: in a small bowl, mix everything together until the sugar is dissolved.
2. Heat a wok or heavy bottomed sauce pan over medium high heat. Add the oil, then the onions. Sauté until the onions begin to soften, then add the garlic, stirring for only 20 seconds or so, or until the garlic is fragrant. Add the chicken, turn the heat up, and continue frying until the chicken is just about cooked through.
3. Add the sauce to the pan, and cook for another 2 or 3 minutes. Quickly add the cashews, then turn off the heat and toss in the basil. Serve with rice and Sriracha!