You know, sometimes all you need after a long day is a dish that brings a little warmth and excitement to your taste buds—like an unexpected hug from an old friend or a sudden rain shower on a summer day. This Easy Thai Cashew Chicken Stir-Fry is just that; a delightful mix of flavors and textures that somehow feels like a culinary dance party in your mouth. I tried it last week after stumbling upon a local Thai festival, and let me tell you, it was like discovering a hidden treasure in my own kitchen.
Steps
- Begin by mixing all the sauce ingredients in a small bowl to have it ready for later use.
- Heat oil in a wok or large skillet over medium heat, then add the cashews. Cook them for about 3 minutes if they are raw, or 1.5 minutes if already roasted, until they’re golden and crunchy. Remove the cashews from the skillet and set them aside.
- Increase the heat to high and add minced garlic and sliced onion to the same skillet. Stir-fry for about 30 seconds to release their aroma.
- Add the sliced chicken to the skillet and cook for about 1 minute until it turns from pink to white on the outside.
- Stir in the white parts of the green onions and sliced chilli. Cook everything together for another minute until the chicken is cooked through.
- Pour the prepared sauce into the skillet and continue cooking for an additional minute until the sauce thickens and coats the chicken.
- Finally, add the green parts of the green onions and the toasted cashews. Toss everything together for 20-30 seconds until well combined.
- Serve the stir fry immediately with jasmine rice or any preferred rice, and garnish with extra red chilli if desired.
Ingredients
- 2 tablespoons 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 (optional)
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 3 tablespoons water
- Jasmine rice, or other rice of choice
- Red chilli, finely sliced (optional garnish)
Nutritional Values
Calories: 908cal | Carbohydrates: 34g | Protein: 52g | Fat: 64g | Saturated Fat: 12g | Trans Fat: N/A | Cholesterol: 190mg | Sodium: 1964mg | Potassium: 1132mg | Fiber: 4g | Sugar: 12g | Vitamin A: 290IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 6mg
FAQ
- What is the key difference between Thai Cashew Chicken and Chinese Cashew Chicken?
- Thai Cashew Chicken is characterized by a dry-style stir fry with a more intense flavor, whereas Chinese Cashew Chicken tends to be saucier. The Thai version doesn’t require much sauce as the flavor is concentrated in the stir fry ingredients, which also enhances the rice when mixed.
- Can I use roasted cashews instead of raw cashews in this recipe?
- Yes, you can use roasted cashews. If using roasted, just lightly toast them for about 1 1/2 minutes to heat them through and enhance the flavor. However, using raw cashews and toasting them freshly in the wok develops a superior flavor.
- What type of chicken is best for this stir fry?
- Chicken thighs are preferred for their juiciness and rich flavor. If you choose to use chicken breast, consider tenderizing it to improve its texture and juiciness, similar to techniques used in Chinese cooking.
- Can the spiciness level be adjusted in this recipe?
- Absolutely! The amount of fresh chili can be adjusted according to your preference. You can omit it entirely or increase it using spicier chilies like Thai bird’s eye chilies if you prefer more heat.
- What can I serve with Thai Cashew Chicken Stir Fry?
- This dish pairs well with Jasmine Rice, which has a lovely aroma. You can also use other types of rice like brown, basmati, or even cauliflower rice for a low-carb option. Additionally, a simple side salad or vegetables with an Asian Sesame Dressing makes a great accompaniment.
Tips
- Prepare all ingredients in advance: Stir-frying is a quick process, so having all your ingredients chopped and ready, including the sauce mixed beforehand, will ensure a smooth cooking experience.
- Opt for raw cashews: Toasting raw cashews in the wok enhances their flavor. However, if you only have roasted cashews, give them a quick toast for about 90 seconds to heat them through and intensify their flavor.
- Choose chicken thighs for juiciness: Chicken thighs are ideal for this dish as they stay moist and flavorful. If you prefer using chicken breast, consider tenderizing it to achieve a similarly juicy texture.
- Adjust the level of spiciness: The recipe allows for flexibility with the spice level. You can reduce or omit the chili for a milder dish, or use a spicier variety like Thai bird’s-eye chili for more heat.
Equipment
- Wok or large skillet – Essential for stir-frying and achieving the right texture and flavor.
- Slotted spoon – Useful for removing cashews from the oil without taking excess oil with them.