Cashew-Style Thai Chicken Recipe

Cashew-Style Thai Chicken Recipe. This Thai Cashew Chicken will add a new twist to your stir-fry night. This dish is simple to prepare and incredibly rich in texture and flavor.

You only need to chop a little, whisk together a sauce, and quickly stir-fry to have a delicious and nourishing supper ready.

It seems like a perfect option for a weeknight dinner!

Some of our favorite meals are stir-fries. They’re delicious and incredibly quick.

You should definitely add this Thai cashew chicken recipe to your collection.

RELATED: Mushroom Stir-Fry Recipe

Cashew-Style Thai Chicken Recipe

What Characterizes Thai Stir-fried Chicken?

Asian stir-fries share a lot of similarities. Some are unique to a particular area, while others differ from nation to nation.

One such recipe is cashew chicken. If you eat at Thai and Chinese restaurants often, you have undoubtedly seen a dish with the same name on both menus.

Two ingredients distinguish this recipe as Thai even though many ingredients are shared by both cuisines.

One is the ubiquitous Thai red chili pepper. The other is the extensive use of fish sauce, which is a less frequently used component in Chinese cuisine.


  • Chicken: Boneless, skinless chicken thighs or breasts that have been chopped into bite-sized pieces and seasoned with salt, pepper, and cornstarch
  • Veggies: such as bell peppers, onions, and scallions
  • Garlic
  • Red chilis: this time, we used dried red chilis. Thai bird eye chilies are a great substitute if you can find some at your neighborhood Asian market (use 3–4 of them, roughly chopped).
  • Sauce: Oyster sauce, fish sauce, dark soy sauce, sugar, cornstarch, rice vinegar, and water
  • Cashews

How to Cook Cashew Chicken Thai Style

  1. Toss your chicken with salt, pepper, and cornstarch first. In a hot wok, sauté it until it’s just cooked through. Add the garlic, stir it well, and let it cook for a few minutes. Transfer the chicken mixture to the wok’s edges.
  2. Add the red chilies, diced onions, bell peppers, and white part of the scallions. For one or two minutes, sauté.
  3. Combine chicken with vegetables, add cashews, and simmer until vegetables begin to soften.
  4. Add the prepared sauce and let it cook for a few minutes.
  5. Add the green part of the scallions and thoroughly mix everything. Serve with your preferred Asian noodles or hot rice.

Can You Use Different Meats in This Recipe?

Absolutely. Try it with thinly sliced tenderloin, pork loin, or flank steak (for instructions on making stir-fried pork extremely tender, see our post on pork stir-fry).

You can substitute chicken breast for the thigh meat if you’d rather. But instead of chopping it into large pieces, we suggest slicing it against the grain into extremely thin strips 카지노사이트.

Additionally, we can see how well this works with shrimp. To prevent the veggies from overcooking, quickly sear them for one to two minutes on each side and then transfer them to a plate. Finally, add them back in.

Which Other Vegetables Would Taste Good in This Stir-Fry Thai Style?

Any vegetable that you love to stir fry. Think:

  • Broccoli
  • Carrots
  • Winter Peas
  • Bean Sprouts
  • Mushrooms
  • Green Beans

Storage and Leftovers

Store leftovers in the refrigerator for up to three to four days in an airtight container. Then simply reheat in the microwave or on the stovetop over medium heat.

It can also be frozen, once more in an airtight container, for a maximum of two months. Thaw in the refrigerator for a full night before heating. A great choice for meal prep!

Next time you’re craving stir-fried food, make this Thai cashew chicken. Your dish will taste completely different with just a few different ingredients.

You might find yourself doing things Thai-style more often after giving it a try!

Check out our other delicious Asian recipes on Flavors Around The World, and return often to see all the new dishes we’re serving up.

By kadmin

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