Thai Cashew Chicken
User Reviews
4.9
Thai Cashew Chicken
Description
The sauce for Thai Cashew Chicken mixes oyster sauce, low-sodium soy sauces, vinegar, sugar, water, and cornstarch to create a thickened, flavorful glaze. The chicken thighs are cut into bite-sized pieces and cooked in peanut oil over high heat to maintain tenderness. Cashews are toasted separately to enhance their nutty flavor before being added back in.
Onions, garlic, bell pepper, and dried red chilies are briefly stir-fried to retain crispness and a mild heat. The sauce is then added to coat all ingredients in a glossy finish. Green onions are stirred in at the end for added color and mild bite.
This dish is best served fresh over rice or noodles. The balance of sweet, tangy, salty, and spicy elements make it versatile for home meals. Additional vegetables like mushrooms or broccoli can be included to extend the dish.
Leftovers keep well for three days refrigerated and can be frozen up to two months. Reheat gently in a microwave or skillet before serving.
Ingredients
Sauce
- 2 tablespoon oyster sauce
- 2 tablespoon soy sauce low sodium
- 1 teaspoon dark soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 3 tablespoon water
- ½ teaspoon cornstarch
Cashew Chicken
- 2 tablespoon peanut oil
- ½ cup cashew nuts unsalted, raw
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 pound chicken thighs boneless skinless, cut into 1 inch pieces
- 1 medium bell pepper cut into bite size pieces
- 3 dried red chili cut into bite size pieces
- 2 green onions cut into 1 inch pieces
Instructions
- Make the sauce: Stir all the sauce ingredients into a small bowl and set aside.
- Cook the cashews: Heat the peanut oil in a large wok or skillet, over medium heat. Add the cashews and cook until they become aromatic and start to brown but not burn, about 3 minutes. Transfer the cashews to a bowl using a slotted spoon.
- Cook veggies: Turn up the heat to high and add the onion, garlic and bell peppers to the wok and cook for 30 seconds to 1 minute.
- Cook the chicken: Add the cubed chicken thighs to the skillet and cook for 1 to 2 minutes or until the chicken is no longer pink.
- Finish the dish: Add the dried red chilies and sauce to the wok. Cook for another 2 minutes until the sauce is thick and glossy. Stir in the toasted cashews and green onions and serve.
Notes
- Chicken breast can be used instead of thighs, cut into 1-inch pieces.
- Raw, unsalted cashews are toasted in peanut oil for better flavor; pre-roasted unsalted cashews can also be used.
- Optional vegetables include mushrooms, broccoli, or asparagus for variety.
- Fresh red chilies are spicier than dried; adjust amount to taste.
- Best served fresh; leftovers keep in the refrigerator for up to 3 days and freeze for 2 months.
- When freezing, cool completely and store in airtight containers or bags; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 461kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 24g | 48% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 693mg | 29% |
| Potassium | 599mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1402IU | 28% |
| Vitamin C | 90mg | 100% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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