Description
A flavorful and quick Thai Cashew Chicken Stir Fry with tender chicken thighs, crunchy roasted cashews, and a savory sauce, served over jasmine rice. Perfect for a weeknight dinner with a balance of sweet, salty, and spicy notes.
Ingredients
Scale
Core Ingredients
- 2 tbsp peanut oil (or canola or vegetable oil)
- 1/2 cup raw unsalted cashews (see note 1 for roasted)
- 1 garlic clove, finely minced
- 1/2 brown/yellow/white onion, cut into thin wedges
- 200g/7oz chicken thighs, skinless and boneless, sliced into 1cm (1/3″) thin strips (see note 2)
- 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 or reduce to preference – see note 3)
Sauce
- 1 tbsp oyster sauce (see note 4)
- 1 tsp dark soy sauce (see note 5)
- 2 tsp fish sauce (see note 6)
- 1 tsp white sugar
- 3 tbsp water
To Serve
- Red chilli, finely sliced (optional garnish)
- Jasmine rice or rice of choice
Instructions
- Prepare Sauce: In a small bowl, combine oyster sauce, dark soy sauce, fish sauce, white sugar, and water. Stir well to mix all ingredients thoroughly.
- Cook Cashews: Heat the peanut oil in a wok or large skillet over medium heat. Add the raw cashews and cook for about 5 minutes, stirring occasionally, until they turn a dark golden color and become crunchy. Test by tasting one to ensure proper roasting. Remove cashews from the skillet using a slotted spoon and set aside.
- Sauté Garlic and Onion: Increase the heat to high. Add minced garlic and onion wedges to the skillet. Cook for 30 seconds until aromatic and slightly softened.
- Cook Chicken: Add the sliced chicken thighs to the skillet. Stir-fry for 1 minute until the sides change color from pink to white, indicating the chicken is beginning to cook through.
- Add White Green Onion and Cayenne Pepper: Mix in the white parts of the green onions along with the sliced red cayenne pepper. Continue cooking for another 1 minute until the chicken is just cooked through but still tender.
- Add Sauce: Pour in the prepared sauce mixture. Stir well to ensure everything is coated. Cook for about 1 minute until the sauce reduces slightly to a syrupy consistency, clinging to the chicken and vegetables.
- Finish with Green Onion and Cashews: Add the green parts of the green onions and the roasted cashews. Toss everything together for 30 seconds to combine and warm through without losing crunch.
- Serve: Transfer the stir fry to a serving dish. Serve hot alongside jasmine rice or your preferred rice. Garnish with finely sliced red chili for extra heat if desired.
Notes
- Note 1: If you only have roasted cashews, reduce cooking time as they will toast quickly and you want to avoid burning.
- Note 2: Using skinless, boneless chicken thighs ensures juiciness and quick cooking compared to breasts.
- Note 3: The amount of red cayenne pepper can be adjusted or omitted depending on your heat tolerance.
- Note 4: Oyster sauce adds a rich umami flavor; can be substituted with vegetarian mushroom sauce for a vegetarian variant.
- Note 5: Dark soy sauce adds a depth of color and flavor without overwhelming saltiness.
- Note 6: Fish sauce provides the characteristic salty and savory Southeast Asian flavor; omit if allergic or substituting for vegetarian.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Thai
Keywords: Thai Cashew Chicken, Stir Fry, Quick Dinner, Thai Recipe, Cashew Stir Fry, Chicken Thighs, Thai Chicken
