Thai Cashew Chicken Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
553 kcal
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Course
Main Course
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Cuisine
Thai
Thai Cashew Chicken Recipe
Description
Thai Cashew Chicken is prepared by stir-frying thinly sliced chicken breast with minced garlic, quartered yellow onion, and dried red chilies in vegetable oil. Roasted cashew nuts are added to bring a nutty crunch to the dish. The sauce, made with soy sauce, sweet dark soy sauce, fish sauce, brown sugar, and water, coats the ingredients, delivering a balance of savory, sweet, and umami flavors. The use of dried chilies adds a subtle heat without overwhelming the taste.
The quick stir-fry method helps keep the chicken tender and the vegetables aromatic. The cashews provide a toasted nuttiness that complements the spicy and sweet sauce. The final touch of chopped scallions adds freshness and a mild onion note. This dish is typically served hot with jasmine rice, which soaks up the flavorful sauce and balances the spiciness.
For storage, it is best kept refrigerated in an airtight container for up to 3-4 days. Reheating should be done gently to preserve the texture, and while the dish can be frozen, it may alter the texture of the cashews and vegetables slightly.
Ingredients
For the Sauce
- 1 teaspoon soy sauce
- 1 tablespoon sweet dark soy sauce
- 1 tablespoon fish sauce
- 1 brown sugar heaping tablespoon
- 1 tablespoon water
For the Stir-Fry
- 2 tablespoons vegetable oil or peanut oil
- 2 cloves garlic peeled and minced
- 1/2 yellow onion quartered, small
- 4 dried red chillies such as chile de arbol, seeded and cut into halves, finger-length
- 1/2 cup cashew nuts roasted
- 8 ounces boneless skinless chicken breast, cut into thin pieces (about one large chicken breast - hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
- 1 green onion cut into 1” lengths
Instructions
- Whisk all the sauce ingredients together in a small bowl and set aside.
- Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add all the cashew nuts. Fry the cashews until they turn light brown, just a few minutes.
- Remove the cashews from the oil with a slotted spoon and set them on a paper towel to rest.
- Add the garlic, onion, and dried red chilies to the oil in the wok. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies.
- Add the chicken into the wok and continue to stir-fry until the chicken turns opaque and is cooked through, about 4-5 minutes.
- Return the cashews to the pan and toss them around the pan to distribute them.
- Add the sauce to the wok and toss all the ingredients to coat them well.
- Turn off the heat and add the chopped scallions.
- Serve immediately with a side of jasmine rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze with caution as nuts and vegetables may lose texture.
- Reheat gently on low heat or in the microwave, adding a splash of water if dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 553kcal | 28% |
| Carbohydrates | 30g | 10% |
| Protein | 35g | 70% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 1451mg | 60% |
| Potassium | 1036mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 919IU | 18% |
| Vitamin C | 133mg | 148% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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