Description
A flavorful and quick Thai Cashew Chicken Stir Fry featuring tender chicken thighs, crunchy roasted cashews, and a savory homemade sauce, all stir-fried to perfection and served with fragrant jasmine rice. This dish balances sweet, salty, and spicy elements for an authentic Thai home-cooked meal.
Ingredients
Scale
For the Stir Fry:
- 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)
For the Sauce:
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp white sugar
- 3 tbsp water
To Serve:
- Red chilli, finely sliced (optional garnish)
- Jasmine rice or other rice of choice
Instructions
- Prepare the Sauce: In a small bowl, combine oyster sauce, dark soy sauce, fish sauce, white sugar, and water. Mix well to create a balanced savory and slightly sweet sauce.
- Toast Cashews: Heat the peanut oil in a wok or large skillet over medium heat. Add the raw unsalted cashews and cook for about 5 minutes, stirring occasionally, until they turn a dark golden color and are crunchy. Remove cashews with a slotted spoon and set aside.
- Sauté Garlic and Onion: Increase heat to high. Add finely minced garlic and thin wedges of onion to the wok. Cook for 30 seconds, allowing the aromas to release without burning.
- Cook Chicken: Add the sliced chicken thighs to the wok. Stir-fry for 1 minute until the chicken’s exterior changes from pink to white, beginning to cook through.
- Add White Parts of Green Onion and Cayenne Pepper: Incorporate the white parts of the green onions and the finely sliced red cayenne pepper. Stir-fry for another minute until the chicken is just cooked through.
- Add Sauce: Pour the prepared sauce over the chicken and vegetables. Cook for 1 minute while stirring until the sauce reduces slightly and coats the chicken evenly with a glossy syrup.
- Mix in Greens and Cashews: Add the green parts of the green onions and the toasted cashews. Toss everything together for about 30 seconds, combining flavors and warming the cashews through.
- Serve: Transfer the stir fry to a serving dish. Garnish with extra finely sliced red chili if desired. Serve hot over fragrant jasmine rice or your preferred rice choice.
Notes
- You can roast the cashews in advance if preferred, but toasting fresh in the oil adds extra aroma and flavor.
- Using chicken thighs ensures juicy, tender meat, but chicken breast can be substituted if preferred.
- Adjust the amount of red cayenne pepper or omit it entirely based on your heat preference.
- Oyster sauce adds a depth of umami; substitute with mushroom sauce for a vegetarian option but note this recipe is not vegetarian as is.
- Dark soy sauce contributes color and a mild sweetness; regular soy sauce can be used but will change the color slightly.
- The quick stir-fry method ensures the chicken remains tender and the vegetables crisp.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai Cashew Chicken, Stir Fry, Thai Chicken Recipe, Cashew Chicken Stir Fry, Quick Thai Dinner, Asian Stir Fry
