Name: Thai Cashew Chicken Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 tbsp peanut oil (or canola or vegetable oil); 1/2 cup raw unsalted cashews; 1 garlic clove, finely minced; 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; 2 green onions, cut into 2.5cm (1″) lengths, white part separated from green part; 1/2 red cayenne pepper, deseeded and finely sliced on the diagonal (optional, omit or reduce for less heat); 1 tbsp oyster sauce; 1 tsp dark soy sauce; 2 tsp fish sauce; 1 tsp white sugar; 3 tbsp water; Red chilli, finely sliced (optional garnish); Jasmine rice or other rice of choice

Ingredients

2 tbsp peanut oil (or canola or vegetable oil)

1/2 cup raw cashews, unsalted

1 garlic clove, finely minced

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

2 green onions, cut into 2.5cm (1”) lengths, white part separated from green part

1/2 red cayenne pepper, deseeded and finely sliced on the diagonal (omit or reduce if preferred)

1 tbsp oyster sauce

1 tsp dark soy sauce

2 tsp fish sauce

1 tsp white sugar

3 tbsp water

Red chilli, finely sliced (optional garnish)

Jasmine rice (or other rice of choice), for serving

Instructions

Step 1: Mix the oyster sauce, dark soy sauce, fish sauce, white sugar, and water in a small bowl to prepare the sauce.

Step 2: Heat the oil over medium heat in a wok or large skillet. Add the cashews and cook for about 5 minutes until they turn a dark golden color and become crunchy. Remove with a slotted spoon and set aside.

Step 3: Increase the heat to high. Add the garlic and onion to the pan and cook for 30 seconds until fragrant.

Step 4: Add the chicken strips and cook for 1 minute, until the outside changes from pink to white.

Step 5: Stir in the white part of the green onions and the sliced cayenne pepper. Cook for another minute until the chicken is just cooked through.

Step 6: Pour in the sauce and cook for 1 minute, allowing it to reduce to a syrupy consistency that coats the chicken well.

Step 7: Add the green part of the green onions and the cooked cashews. Toss everything together for 30 seconds to combine.

Step 8: Transfer the stir fry to a serving dish. Serve hot with jasmine rice, garnished with extra red chilli if you like a bit more heat.

Tips & Variations

For a richer nutty flavor, lightly roast the cashews before cooking or use pre-roasted cashews.

Adjust the amount of cayenne pepper and red chilli to control the heat level according to your preference.

Use chicken breast instead of thighs if you prefer leaner meat, but be careful not to overcook.

Vegetarians can substitute chicken with firm tofu and use mushroom sauce instead of oyster sauce.

FAQs

Can I use other nuts besides cashews?

Yes, almonds or peanuts can be used as substitutes, but cashews provide the signature creamy, crunchy texture typical of this dish.

Is it necessary to use fish sauce?

Fish sauce adds umami and authentic Thai flavor, but if you prefer a vegetarian version, you can omit it or replace it with soy sauce or a vegetarian fish sauce alternative.