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5.0 from 45 votes

Thai Cashew Chicken

A quick 30-minute Thai stir fry dish which combines pan-fried chicken and roasted cashew nuts in a flavourful sweet and spicy sauce.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 5
Calories: 417 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 500 g boneless chicken cut in 3cm cubes
  • ½ teaspoon salt
  • 1 tablespoon Regular soy sauce
  • 3 tablespoon cornflour (cornstarch)
  • 3 garlic cloves minced
  • 1 tablespoon ginger sliced
  • 1 stalk lemongrass white part chopped *see notes
  • 1 fresh red chili sliced *see notes
  • 4-5 dried red chilies
  • 2 spring onion white part sliced and green part cut in 1 cm lengths
  • 1 yellow onion cut in thick slices
  • 3 tablespoon vegetable oil
  • ¾ cup roasted cashew nuts unsalted
SAUCE
  • 3 tablespoon brown sugar
  • 1 ½ tablespoon oyster sauce
  • 2 teaspoon dark soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon white vinegar
  • 1 cup chicken stock *see notes
  • 1 tablespoon cornflour (cornstarch)

Instructions

    Cup of Yum
  1. Stir all the sauce ingredients together and set aside.
  2. Add the salt, soy sauce and cornflour (cornstarch) to the chicken. Mix and let sit for 10-15 minutes.
  3. Heat oil in a pan and on high heat fry the chicken till it is cooked and golden. Remove on a plate and keep aside.
  4. In the remaining oil on medium high heat, saute the ginger and garlic for 1 minute.
  5. Then throw in the dried red chili, sliced fresh red chili, lemongrass, slices of onion and white part of spring onion. Stir fry for 3-4 minutes.
  6. Mix in the fried chicken and pour the sauce. On low heat let the sauce thicken and bubble.
  7. Turn off heat and toss in the cashew nuts and green part of spring onion.
  8. Garnish with some extra sliced red chili and serve with rice.

Notes

  • You can substitute lemongrass with ½ teaspoon lemon zest.
  • If you can handle spice use fresh Thai Bird's Eye Chili otherwise use a large Cayenne or Serrano Pepper.
  • Mix 1 chicken stock cube in 1 cup warm water if ready-made chicken stock not available.
  • Increase the amount of chicken stock to 1 ½ or 2 cups if you prefer more sauce.

Nutrition Information

Serving 1serving Calories 417kcal (21%) Carbohydrates 31g (10%) Protein 28g (56%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 65mg (22%) Sodium 1194mg (50%) Potassium 754mg (22%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 423IU (8%) Vitamin C 56mg (62%) Calcium 44mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 417

% Daily Value*

Serving 1serving
Calories 417kcal 21%
Carbohydrates 31g 10%
Protein 28g 56%
Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 65mg 22%
Sodium 1194mg 50%
Potassium 754mg 16%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 423IU 8%
Vitamin C 56mg 62%
Calcium 44mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.