Thai Cashew Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
5
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Calories
417 kcal
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Course
Main Course
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Cuisine
Thai
Thai Cashew Chicken
Description
Thai Cashew Chicken combines chicken cubes with a complex sauce consisting of oyster sauce, fish sauce, and vinegar sweetened with brown sugar, thickened by cornstarch. The chicken is first marinated lightly, then stir-fried until golden and cooked through. Aromatics including garlic, ginger, lemongrass, and fresh as well as dried chilies are sautéed to infuse the oil with flavor before returning the chicken to the pan and simmering with the sauce until thick and glossy. Roasted cashews tossed in at the end add a crunchy contrast to the tender protein.
The dish is best served hot with steamed rice to soak up the flavorful sauce. Fresh sliced red chili and green parts of spring onions are used as garnish, adding a fresh and slightly spicy touch. The combination of crunchy nuts, tender chicken, and a balanced sauce makes this a satisfying meal with layered flavors.
For substitutions, lemongrass can be replaced with lemon zest if unavailable, and adjusting the amount of chicken stock changes sauce thickness. Using fresh Thai Bird's Eye chilies increases heat, but milder peppers like cayenne or serrano work better for less spicy versions. This recipe allows for some flexibility depending on available ingredients and spice preference.
Ingredients
- 500 g chicken cut in 3cm cubes, boneless
- ½ teaspoon salt
- 1 tablespoon soy sauce regular
- 3 tablespoon corn starch aka cornflour
- 3 garlic minced, cloves
- 1 tablespoon ginger sliced
- 1 lemongrass white part chopped *see notes, 1 stalk
- 1 red chili pepper sliced *see notes, fresh
- 4-5 dried red chili
- 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 cashew nuts unsalted, roasted
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 corn starch aka cornflour
Instructions
- Stir all the sauce ingredients together and set aside.
- Add the salt, soy sauce and cornflour (cornstarch) to the chicken. Mix and let sit for 10-15 minutes.
- 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.
- In the remaining oil on medium high heat, saute the ginger and garlic for 1 minute.
- 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.
- Mix in the fried chicken and pour the sauce. On low heat let the sauce thicken and bubble.
- Turn off heat and toss in the cashew nuts and green part of spring onion.
- Garnish with some extra sliced red chili and serve with rice.
Notes
- Lemongrass can be substituted with ½ teaspoon lemon zest if unavailable.
- For spiciness, replace fresh red chili with Thai Bird's Eye chili or milder cayenne or serrano peppers as preferred.
- If ready-made chicken stock is unavailable, dissolve one chicken stock cube in 1 cup warm water.
- Increase chicken stock to 1 ½ or 2 cups if you prefer a saucier dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 417 kcal
% 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.
User Reviews
Overall Rating
5
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