Description
Sizzling Thai Cashew Chicken Stir Fry brings authentic Southeast Asian flavors right to your kitchen table. Crunchy cashews, tender chicken, and bold spices create a quick, irresistible meal that promises restaurant-quality satisfaction without leaving home.
Ingredients
Scale
Main Protein:
- 7 ounces (198 grams) chicken thighs, skinless and boneless, sliced into 1/3″ thin strips
Nuts and Aromatics:
- 1/2 cup raw cashews (unsalted)
- 1 garlic clove, finely minced
- 1/2 onion, brown, yellow, or white, cut into thin wedges
- 2 green onions, cut into 1-inch lengths, white part separated from green part
- 1/2 red cayenne pepper, deseeded and finely sliced on the diagonal
Sauces and Seasonings:
- 2 tablespoons peanut oil (or canola or vegetable oil)
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 3 tablespoons water
Garnish and Serving:
- Red chili, finely sliced (optional)
- Jasmine rice (for serving)
Instructions
- Prepare the sauce by thoroughly blending all sauce ingredients in a small mixing bowl, ensuring a smooth consistency.
- Toast cashews in a wok or large skillet over medium heat for approximately 5 minutes until they turn a deep golden brown and develop a satisfying crunch. Remove with a slotted spoon.
- Increase heat to high and quickly sauté minced garlic and diced onions for 30 seconds, releasing their aromatic flavors.
- Add chicken pieces and stir-fry for 1 minute until the exterior transforms from pink to white.
- Incorporate white sections of green onions and chopped chili, continuing to cook for an additional minute until chicken is thoroughly cooked.
- Pour prepared sauce into the skillet, allowing it to reduce and caramelize for 1 minute, creating a glossy coating on the chicken.
- Toss in green onion tops and toasted cashews, stirring for 30 seconds to integrate flavors and textures.
- Transfer the stir-fry to a serving dish, pairing with jasmine rice or alternative rice options.
- For optimal flavor, use raw cashews and pan-toast them until golden and fragrant. Roasted cashews can be substituted with slightly shorter cooking time.
- Choose chicken thighs for juicier results, though breast meat works equally well. Consider tenderizing breast meat using traditional Chinese techniques.
- Adjust chili quantity based on personal heat preference. Larger chilies typically offer milder heat, while Thai bird’s-eye chilies provide intense spiciness.
- Substitute oyster sauce with vegetarian alternatives available in specialty grocery stores.
- Use dark soy sauce for enhanced color and deeper flavor profile compared to light soy variants.
- Fish sauce adds complexity to the dish; can be replaced with additional soy sauce if unavailable.
- Serve alongside complementary rice options like plain white, brown, cauliflower, Thai fried, or pineapple fried rice.
- Store leftover stir-fry in refrigerator for up to 4 days or freeze for future consumption.
Notes
- Toast cashews carefully to enhance their nutty flavor and crunch, ensuring they turn a rich golden brown without burning.
- Tenderize chicken breast using a classic Chinese technique to guarantee juicy, soft meat that melts in your mouth.
- Adjust chili levels based on personal heat tolerance, using larger red cayenne for mild spice or fiery Thai bird’s-eye chilies for an intense kick.
- Opt for dark soy sauce to achieve a beautiful mahogany color and deeper flavor profile that elevates the entire dish.
- Choose between plain white rice, brown rice, or low-carb cauliflower rice as a perfect base to soak up the delicious sauce.
- Store leftovers confidently in the refrigerator for up to 4 days or freeze for later enjoyment without compromising taste or texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 2
- Calories: 545 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg