chick’n cashew

chick’n cashew

yield: serves 4

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chick’n cashew

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making the sauce

  • 1/4 cup palm sugar (or brown sugar)
  • 1 tbsp fish-less fish sauce
  • 2 tbsp soy sauce
  • 6 tbsp vegetarian oyster sauce

stir-frying the dish

  • 1 pkg gardein chick’n strips, ripped in half
  • 1 small, white onion
  • 1/2 cup long, red Thai chilies (3 or 4)
  • 4 small green onions
  • 5 garlic cloves
  • 1 cuptoasted, unsalted cashews
  • 1 tbspwhiskey (or white wine), optional
  • 1 tbsppeanut oil (or vegetable oil)
  • 1/2 tspsea salt
  • (optional)jasmine rice

fish-less fish sauce

  • 3 cloves garlic
  • 2 tsp miso paste
  • 1/2 cup tamari or soy sauce
  • 3 cups water
  • 2 tspwhole peppercorns
  • 2 tbspdried shiitake mushrooms
  • 35 g (approx. 1 large piece) seaweed (such as kombu or wakame)*

chick’n cashew


Slice the onion vertically into 3/4-inch pieces. Roughly chop the garlic. Slice the Thai chilies and green onions into 2-inch pieces. Tear the Chick’n Strips into 2-inch pieces and set aside.

Note: If you can’t find long, red Thai chilies, substitute one small red pepper along with 1 or 2 minced serrano peppers or small, red Thai chilies.

Heat a wok or large fry pan over medium-high heat. Once hot, add the oil and sauté the chick’n until it is cooked halfway through. Add the garlic and sauté for about 30 seconds, followed by the onions and salt and continue to sauté for another minute or so. Add the chilies and cook for 2 minutes before adding the green onions and sauce. Toss to coat.

To finish, add the cashew nuts and whiskey. Taste for seasoning and serve immediately. Serve with jasmine rice.


Smash the cloves of garlic using the side of a chef’s knife.
In a medium pot, add the garlic, miso, tamari and water and whisk to combine. Then add the peppercorns, dried mushrooms and seaweed.

*Note: Seaweed can be found in most Asian markets and in many health food stores.

Bring the mixture to a boil, then turn down the heat and let simmer for 20 minutes.

At this point, strain the liquid and return it to the pot. Let simmer again for another 20 minutes, or until the liquid has reduced a bit and is almost too salty.

Once done, remove from the heat and let cool. Then place into a glass container and refrigerate. Use 1:1 wherever a recipe calls for regular fish sauce.