Thai Cashew Chicken Stir Fry
Recipe video above. Crunchy and creamy cashews are the star in this popular Thai chicken stir fry! Tossed with a bold and savoury Thai stir fry sauce, make this as spicy as you want – or not at all.Thai Cashew Chicken is a dry-style stir fry so there's not a ton of sauce like with Chinese Cashew Chicken. But the flavour in this one is much more intense so you don't need nor do you want more sauce, it will be too salty!SPICINESS: Nice buzz to it from 1/2 a fresh chilli, not blow-your-head-off spicy.
Servings
2
Prep Time
10 minutes
Cook Time
8 minutes
2 tbsp peanut oil ((or canola or vegetable oil))
1/2 cup raw cashews (, unsalted (Note 1 for roasted))
1 garlic clove (, finely minced)
1/2 onion ((brown, yellow, or white), cut into thin wedges)
200g/7oz chicken thighs (, skinless and boneless, sliced into 1cm / 1/3" thin strips (Note 2))
2 green onions (, cut into 2.5cm / 1” lengths, white part separated from green part)
1/2 red cayenne pepper (, deseeded and finely sliced on the diagonal (omit or reduce if preferred) (Note 3))
1 tbsp oyster sauce ((Note 4))
1 tsp dark soy sauce ((Note 5))
2 tsp fish sauce ((Note 6))
1 tsp white sugar
3 tbsp water
Red chilli (, finely sliced (optional garnish))
Jasmine rice (, for serving (or other rice of choice))
Sauce: Mix all the Sauce ingredients in a small bowl.
Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).