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Active time
35 minutes
Total time
35 minutes
4 servings
Serving Size
1/4 recipe

2 tablespoons oyster sauce

1 tablespoon fish sauce

½ teaspoon light brown sugar

2 tablespoons peanut or canola oil

½ cup onion, sliced

½ cup carrots, grated

2 cloves garlic, chopped or minced

3 to 4 Thai chilis, minced (adjust the amount or use different chilis to achieve desired heat/spice preference)

8 ounces boneless chicken thighs (or breasts or tenders), cut into ½-inch pieces

1 cup thinly sliced shiitake caps or white mushrooms

½ cup roasted unsalted cashew nuts

2 scallions, root ends and tough green tips trimmed, cut into ½-inch pieces

2 cups cooked brown rice, for serving 

  1. In a small bowl, combine oyster sauce, fish sauce, and sugar. Set aside.
  2. Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the bottom of the pan. Add the onion and cook about 1 minute, until it just begins to soften but not brown, stirring often. Add the garlic and chilis and cook until the garlic is fragrant, about 2 minutes. 
  3. Add the chicken and continue to stir until most of the chicken becomes opaque and white; about 2 minutes—do not cook all the way through at this point. Add the carrots and mushrooms to the pan, continuing to stir as the vegetables cook; about 2 minutes.
  4. Stir in the reserved sauce and cook, continuing to stir, until the chicken is fully cooked with an internal temperature of 165°F and the sauce is heated through, about 1 minute. If it takes longer to cook the chicken and the sauce is drying out, add water as needed.
  5. Remove from the heat. Stir in the cashew nuts and scallions. Serve with brown rice.

An Oldways recipe and photo.


Calories: 390
Total Fat: 19g
Saturated Fat: 4g
Sodium: 660mg
Carbohydrate: 38g
Fiber: 3g
Sugar: 4g
Protein: 16g

Yield: 4 servings

Serving Size: 1/4 recipe

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