However, leftovers will last in the refrigerator for up to 3 days. This Thai cashew chicken is best served fresh. If you are short of time and would like to prep this earlier, the chopping and sauces can be made ahead and kept aside. Make aheadįor a quick and easy recipe like this stir fry, this is best served freshly made and hot.

You could also serve it over rice noodles.

My favorite way to serve this is over-cooked rice such as Jasmine rice or White rice. Pin Serving Suggestion For Thai Cashew Chicken Let the sauce thicken a bit and coat the chicken well. The last step is to add the chicken, cashews, and sauce. Cook ginger, garlic, chilies, and white part of the green onion until aromatic. Making stir fry - Now that the cashews are roasted and the chicken is cooked, next, we will cook the aromatic. Separate any chicken pieces stuck together so that they cook evenly from all the sides. Cook undisturbed for 2 minutes, then flip and cook for another 1 minute or so. If using already roasted cashews, then fry it for a minute or so until it smells nutty.Ĭook Chicken - Cook chicken in the same pan in reaming oil. What we are looking for is nicely golden brown cashews with a nutty aroma. Watch towards the end, or else they will overcook in no time. Keep stirring the cashew for even browning. Roast Cashew - If using raw cashew (which I highly recommend), roast it in oil. Cornstarch-coated chicken makes it crispy and the sauce sticks well to the chicken. Make the sauce - Mix all the sauce ingredients and keep them aside.Ĭoat Chicken- Next step is to coat chicken well with cornstarch. It is important to keep all the ingredients measured and read because once you start cooking the recipe will move really fast. Sauce for stir fry - Dark soy sauce, light soy sauce, Oyster sauce, fish sauce( it is not Thai if there is no Fish sauce in it). For heat, you can also add a dash of sriracha. Bird's eye chilies are for heat, but it is totally optional and you can skip it. Green Onions- Cut and keep the white and green parts separate.ĭry red chilies and bird's eye chilies- Dry red chilies are for a smokey flavor, it is not for the heat as we are using it whole. Red bell pepper - Use assorted colored peppers if you wish.

You can also use Roasted Cashews but it needs to be unsalted. You can also use all-purpose flour.Ĭashew - Good quality Whole Raw Cashews. Using boneless chicken breast, you must work with it carefully and avoid overcooking.Ĭornstarch- To coat chicken. Like most Asian-style stir-fry recipes, you need a few commonly used sauces.Ĭhicken - Chicken breast or Chicken Thighs cut into bite-size pieces. There is a very popular all-veggie version and a reader's favorite - Zucchini Stir Fry. There are versions with chicken as the main ingredient- Chicken And Green Beans Stir Fry, and Quick chicken cabbage stir fry. If you like shrimp, I have a sweeter version with Sweet Chili Shrimp Stir Fry, and a meal prep option like Vegetable shrimp stir fry (Meal Prep). Stir fry recipes are popular and there are many variations of them with different ingredients. This Thai Cashew Chicken Stir fry recipe is one such recipe. I always end up making a stir fry when I want to use up leftover bits and pieces of veggies.

It is also one of the best ways to pair protein and veggies in a single dish. Juicy chicken pieces coated in a salty, spicy umami-rich sauce, crunchy roasted cashew, peppers, and then there is enough heat from red chili peppers.Īsian stir-fries are always a hit at home. This Thai Cashew Stir fry is a classic take-out style dish, just like Chinese Cashew Chicken but with bold Thai flavors. You can either serve it as an appetizer or with rice/noodles for a complete meal. Thai Cashew Chicken Stir Fry - super quick Chicken Stir fry recipe is packed with thai flavors with the added crunch of perfectly roasted Cashews.

Chicken and cashews