Thai Cashew Chicken Recipe
Transform your kitchen into a Thai haven in just 20 minutes! Our quick and delicious Thai Cashew Chicken is made from juicy chicken, fresh onions, zesty chilies, and crunchy cashews. Definitely, an unforgettable stir-fry.
Servings: 2 servings
Calories: 553kcal
Equipment
Ingredients
For the Sauce
- 1 teaspoon soy sauce
- 1 tablespoon sweet dark soy sauce
- 1 tablespoon fish sauce
- 1 heaping tablespoon brown sugar
- 1 tablespoon water
For the Stir-Fry
- 2 tablespoons vegetable or peanut oil
- 2 cloves garlic peeled and minced
- 1/2 small yellow onion quartered
- 4 finger-length dried red chillies such as chile de arbol, seeded and cut into halves
- 1/2 cup roasted cashew nuts
- 8 ounces boneless skinless chicken breast, cut into thin pieces (about one large chicken breast - hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
- 1 green onion cut into 1” lengths
Instructions
- Whisk all the sauce ingredients together in a small bowl and set aside.
- Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add all the cashew nuts. Fry the cashews until they turn light brown, just a few minutes.
- Remove the cashews from the oil with a slotted spoon and set them on a paper towel to rest.
- Add the garlic, onion, and dried red chilies to the oil in the wok. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies.
- Add the chicken into the wok and continue to stir-fry until the chicken turns opaque and is cooked through, about 4-5 minutes.
- Return the cashews to the pan and toss them around the pan to distribute them.
- Add the sauce to the wok and toss all the ingredients to coat them well.
- Turn off the heat and add the chopped scallions.
- Serve immediately with a side of jasmine rice.
Video
Notes
Storage Info:
To store Thai Chicken Cashew, place it in an airtight container in the fridge for up to 3-4 days. While freezing is possible, it may affect the texture of the vegetables and nuts. For reheating, gently warm it in a microwave or on the stovetop over low heat, adding a splash of water if it seems dry.
Nutrition
Serving: 1serving | Calories: 553kcal | Carbohydrates: 30g | Protein: 35g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 1451mg | Potassium: 1036mg | Fiber: 3g | Sugar: 14g | Vitamin A: 919IU | Vitamin C: 133mg | Calcium: 61mg | Iron: 4mg
