Thai Cashew Chicken
Savor the vibrant flavors of Thailand with this mouthwatering Thai Cashew Chicken! Tender chicken pieces are stir-fried to perfection with crunchy cashews and a medley of colorful veggies, all tossed in a zesty sauce that will tantalize your taste buds. Get ready to whip up this quick and satisfying dish that’s sure to become a weeknight favorite!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •boneless skinless chicken thighs
- •cooked rice
- •garlic
- •oyster sauce
- •red chillies
- •spring onion
- •white onions
Pantry Items
Amounts also listed in instructions below
- •Granulated sugar
- •Light soy sauce
- •Peppers
- •Plain flour
- •Unsalted cashew nuts
- •vegetable oil
- •White pepper
👨🍳 Instructions
- 1
In a large mixing bowl, combine the chicken with the white pepper and 2 tsp of soy sauce. Mix in the flour until the chicken is fully coated.
- 2
Heat the oil in a wok or large frying pan over medium-high heat. Once hot, add the cashews and fry until deep golden. Remove and set aside.
- 3
Working in two batches, shake off excess flour from the chicken and add it to the oil. Fry until golden and crisp, about 5 minutes per batch. Remove and set aside, discarding all but 2 tbsp of oil.
- 4
Add the peppers, onions, and garlic to the pan and fry for a couple of minutes. Then add the chillies and the white parts of the spring onions, frying for another minute.
- 5
Stir in the chicken, sugar, oyster sauce, and remaining soy sauce. Toss in the cashews and the green parts of the spring onion. Serve with cooked rice.
💡 Pro Tips
- ✓Marinate the chicken in soy sauce for at least 15 minutes to enhance flavor.
- ✓Use a high smoke point oil like peanut oil for frying to prevent burning.
- ✓If you're short on time, pre-chop the vegetables and store them in the fridge the night before.
- ✓Substitute cashew nuts with roasted peanuts for a different crunch and flavor.