Looking for an easy weeknight chicken dish? Keep things simple with this delicious Thai Cashew Chicken Stir-Fry recipe! Full of savory Thai flavors that will warm you up, this is one chicken recipe you won’t get tired of. Plus, the recipe is fast and easy to prepare and makes a fine and warming one-bowl meal. Serve it over jasmine rice, sprinkled with extra chili slices, and enjoy!
This healthy Thai cashew chicken recipe is easy to make in under 15 minutes. Set out all your ingredients first. Then prepare the sauce. Mix the oyster sauce, soy sauce, fish sauce, sugar, and some water in a small bowl and set aside. Next, stir-fry the cashews in oil until dark golden and crunchy. Remove the nuts with a slotted spoon and set aside. Then stir-fry the onions and garlic. Add the chicken and stir-fry until the outside changes from pink to white. Add in the white part of the green onions and the sliced chili and cook for another minute until the chicken is just cooked through. Now, stir in the sauce. Finally, add the green part of the onions and the toasted cashews, tossing to make sure everything is well-coated. The leftovers (if any) will keep well in the fridge for up to 4 days.
To make the Thai Cashew Chicken Stir-Fry, you will need the following ingredients:
In a small bowl, mix together 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 2 teaspoon fish sauce, 1 teaspoon white sugar, and 3 tablespoons water and set aside.
In a wok or large skillet, heat 2 tablespoons peanut oil over medium heat. Add ½ a cup raw unsalted cashews and stir-fry for 5 minutes until dark golden and crunchy. Remove from the skillet with a slotted spoon and set aside.
Turn the heat up to high and add 1 minced garlic clove and ½ an onion cut into thin wedges. Stir-fry for 30 seconds.
Add in the sliced chicken thighs and cook for 1 minute until the outside changes from pink to white.
Add in the white part of green onions and the sliced chili to taste. Cook for another minute until the chicken is just cooked through.
Add in the prepared sauce and cook for 1 minute until it reduces down to a syrup.
Add the green part of green onions and the cashews and toss for 30 seconds.
Serve over hot steamed rice, garnished with extra red chili. Enjoy!
Make this Thai Cashew Chicken Stir-Fry recipe next time you crave Thai flavors. Packed with umami, this recipe makes a fine and warming one-bowl meal. Made it? Let us know what you think in the comments below!
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