4.5 from 480 votes
Thai Cashew Chicken Recipe
Transform your kitchen into a Thai haven in just 20 minutes! Our quick and delicious Thai Cashew Chicken is made from juicy chicken, fresh onions, zesty chilies, and crunchy cashews. Definitely, an unforgettable stir-fry.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 servings
Calories: 553 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
For the Sauce
- 1 teaspoon soy sauce
- 1 tablespoon sweet dark soy sauce
- 1 tablespoon fish sauce
- 1 heaping tablespoon brown sugar
- 1 tablespoon water
For the Stir-Fry
- 2 tablespoons vegetable or peanut oil
- 2 cloves garlic peeled and minced
- 1/2 small yellow onion quartered
- 4 finger-length dried red chillies such as chile de arbol, seeded and cut into halves
- 1/2 cup roasted cashew nuts
- 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.
Cup of Yum
Notes
- Storage Info:
- To store Thai Chicken Cashew, place it in an airtight container in the fridge for up to 3-4 days. While freezing is possible, it may affect the texture of the vegetables and nuts. For reheating, gently warm it in a microwave or on the stovetop over low heat, adding a splash of water if it seems dry.
Nutrition Information
Serving
1serving
Calories
553kcal
(28%)
Carbohydrates
30g
(10%)
Protein
35g
(70%)
Fat
35g
(54%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
11g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
71mg
(24%)
Sodium
1451mg
(60%)
Potassium
1036mg
(30%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
919IU
(18%)
Vitamin C
133mg
(148%)
Calcium
61mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 553
% 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.