Cashew Chicken Recipe
User Reviews
4.9
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Servings
4 servings
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Calories
391 kcal
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Course
Main Course
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Cuisine
Thai
Cashew Chicken Recipe
Description
This recipe starts by roasting cashews for added depth and texture, whether raw or pre-roasted, ensuring they get a darker, richer color and flavor. Marinating chicken thigh pieces briefly with soy sauce keeps the meat juicy, with an option to add water for breast meat to prevent drying.
The sauce combines oyster sauce, soy sauce, fish sauce, sugar, chili paste, and toasted sesame oil, contributing layers of savory, sweet, and spicy elements. Stir-frying over high heat cooks the chicken quickly while allowing the aromatics and vegetables, including assorted bell peppers and onions, to retain a bit of bite.
Cashew Chicken is a balanced dish featuring tender meat, crunchy nuts, and a complex sauce that holds up well against the mildly sweet and aromatic vegetables. This dish works well served with steamed rice to complement the robust flavors.
For juicier chicken breasts, ensure pieces are at least half an inch thick and add water to the marinade. Golden Mountain Sauce can be substituted with Maggi Seasoning or extra fish sauce, adapting to available pantry staples.
Ingredients
- 14 oz chicken thigh bite-sized pieces (see note 1, boneless, skinless
- 2 teaspoons soy sauce
- 2 tablespoons neutral oil
- 7-10 dried chili optional, small to medium size
- 4 cloves garlic chopped
- ½ onion 1-inch diced
- ¾ cup green bell pepper 1-inch diced
- 1 ¼ cups bell pepper 1-inch diced, red, orange and/or yellow colors
- ¾ cup cashew plus extra for sprinkles (see note 2, unsalted, roasted or raw
- 2 green onions halved lengthwise and cut in 1.5-inch
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon Golden Mountain Sauce (see note 3)
- 1 teaspoon fish sauce
- 1 ½ teaspoon sugar
- 1 ½ Tablespoons Thai chili paste
- 1 teaspoon sesame oil toasted
Instructions
- For the cashews: Preheat the oven to 350°F (175°C) and roast the cashews (yes even if you bought them roasted, roast them again) on a baking sheet for 8-10 minutes, and until they darken in color. If starting with raw cashews, roast them for 10-12 minutes, stirring them half way through for more even roasting, until they are slightly darker than golden.
- Combine the chicken thigh with soy sauce and mix well. If using chicken breast, add 1 ½ tablespoon of water in addition to the soy sauce. In either case let it sit for at least 15 minutes.
- Combine all sauce ingredients in a small bowl.
- If using dried chilies, add the oil to a wok and add the dried chilies; turn the heat on to low. Keep stirring the chilies until they puff and darken into a maroon colour, about 1 minute. Quickly remove them with a mesh skimmer, leaving the oil behind, and place them onto a paper towel lined plate to drain.
- In the same wok, turn the heat up to high. Once the oil is very hot, add the chicken and spread the pieces out into one layer as much as you can.Allow the chicken to sear, undisturbed, for about 2 minutes or until the underside is nicely browned. Once browned, toss the chicken, and keep cooking, stirring frequently, until the chicken is completely cooked. Turn off the heat and remove the chicken from the pan, leaving all the oil behind.
- With the heat still off, add the chopped garlic, then turn the heat on to medium. Stir the garlic until the smallest pieces turn golden, then add the onions and stir for about one minute.
- Turn the heat up to high then add the bell peppers, the chicken, and the sauce mixture and toss until heated through and well mixed, about 1 minute.
- Turn off the heat, then add the green onions and cashews and toss just until mixed. Plate and top with fried chilies, and serve immediately with jasmine rice. Note: Cashews should only be added right before serving to maintain crunch. Trust me, soggy cashews are NOT good! So if you’re making more of this recipe than you can finish today, set aside what you won’t eat before adding the cashews.
Notes
- Use chicken thighs for better juiciness; if using breasts, cut pieces no thinner than ½ inch thick and add 1 ½ tablespoons water to the marinade to retain moisture.
- Even if cashews are pre-roasted, roasting them again deepens their flavor and color.
- You can substitute Golden Mountain Sauce with Maggi Seasoning or more fish sauce in equal amounts according to availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 853mg | 36% |
| Potassium | 639mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1680IU | 34% |
| Vitamin C | 87mg | 97% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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