Thai Cashew Chicken Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Servings
2
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Calories
454 kcal
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Course
Main Course
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Cuisine
Thai
Thai Cashew Chicken Stir Fry
Description
This stir fry starts with toasting unsalted cashews in oil until golden and crunchy, providing a nutty base. Garlic and sliced onions are then cooked briefly before adding sliced chicken thighs, allowing the meat to start browning. Green onion whites and a mild cayenne pepper are added for mild heat and aromatic depth. The savory sauce consisting of oyster sauce, dark soy sauce, fish sauce, and a touch of sugar is poured over to coat everything, reducing to a syrupy glaze that clings to the ingredients. The dish is finished with the green parts of green onions and the toasted cashews tossed in at the end to maintain their crunch.
The stir fry's flavor features the rich umami and slight sweetness of oyster sauce balanced by the saltiness of fish and soy sauces, complemented by the gentle heat from cayenne pepper and fresh-tasting garlic and onion. Cashews add both texture and a subtle nutty flavor contrast to the tender chicken. It is typically served over jasmine rice or other preferred rice varieties, making it a complete and satisfying meal.
Storage notes mention that leftovers keep well for up to 4 days refrigerated and freeze well. The recipe provides helpful suggestions on choosing raw versus roasted cashews, adjusting spice level, and possible substitutions for sauces to accommodate dietary preferences or ingredient availability.
Ingredients
- 2 tbsp peanut oil (or canola or vegetable oil)
- 1/2 cup cashew nuts unsalted (Note 1 for roasted, raw
- 1 garlic finely minced, clove
- 1/2 onion (brown, yellow, or white), cut into thin wedges
- 200g/7oz chicken thighs , skinless and boneless, sliced into 1cm / 1/3" thin strips (Note 2)
- 2 green onions , cut into 2.5cm / 1” lengths, white part separated from green part
- 1/2 cayenne pepper deseeded and finely sliced on the diagonal (omit or reduce if preferred) (Note 3, red
Sauce:
- 1 tbsp oyster sauce (Note 4)
- 1 tsp dark soy sauce (Note 5)
- 2 tsp fish sauce (Note 6)
- 1 tsp white sugar
- 3 tbsp water
Serving:
- red chili pepper finely sliced (optional garnish
- jasmine rice , for serving (or other rice of choice)
Instructions
- Sauce: Mix all the Sauce ingredients in a small bowl.
- Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
- Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
- Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
- White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
- Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
- Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
- Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).
Notes
- Use raw cashews and pan-toast them for the best flavor and crunch; roasted cashews also work but require shorter cooking.
- Do not use salted cashews to avoid over-salting the dish.
- Chicken thighs yield juicier stir fry, but breasts can be used; tenderizing chicken breast can help retain softness.
- Adjust cayenne pepper amount or omit it based on preferred spice level; Thai birds-eye chilis provide more heat if desired.
- Oyster sauce can be substituted with vegetarian oyster sauce; dark soy sauce enhances color and flavor more than light soy sauce.
- Leftovers keep well refrigerated for 4 days and freeze well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454cal | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 982mg | 41% |
| Potassium | 566mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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