There’s nothing quite like the smoky aroma of a sizzling stir fry wafting through the kitchen, a tantalizing prelude to a meal bursting with flavor. This Thai Cashew Chicken Stir Fry is not only quick to prepare, taking just about 30 minutes, but it also harmonizes the crunch of cashews with tender chicken and vibrant vegetables. The secret is a perfectly balanced sauce that clings to the chicken, ensuring every bite is as flavorful as it is satisfying.
This recipe is perfect for busy weeknight dinners or when you want to impress guests without spending hours in the kitchen. It’s a crowd-pleaser that can be made ahead and stored for easy meal prep during the week.
Why You’ll Love This Recipe
- The crunchy cashews add a delightful texture contrast to the succulent chicken.
- It cooks in just one pan, minimizing clean-up time.
- The homemade sauce elevates the dish with bold and authentic flavors.
- Prep and cooking time combined is under 30 minutes, perfect for busy nights.
What You’ll Need
Here’s what you need to create this delicious stir fry:
For the Sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp white sugar
- 3 tbsp water
For the Stir Fry
- 2 tbsp peanut oil (or canola or vegetable oil)
- 1/2 cup raw cashews, unsalted
- 1 garlic clove, finely minced
- 1/2 onion, 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
- Red chili, finely sliced (optional garnish)
- Jasmine rice, for serving (or other rice of choice)
Note: Raw cashews can be substituted with roasted for added flavor.
Substitutions & Swaps
- Canola or vegetable oil for peanut oil.
- Chicken thighs can be replaced with chicken breast.
- Omit cayenne pepper for a milder dish.
- Use soy sauce instead of dark soy sauce if unavailable.
How to Make It
Follow these simple steps to whip up your dish.
Mix the Sauce
In a small bowl, combine all the sauce ingredients and stir until well mixed.
Cook Cashews
Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden color and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
Sauté Garlic and Onion
Turn heat up to high. Add garlic and onion, cooking for 30 seconds until fragrant.
Add Chicken
Add the sliced chicken into the wok. Cook for 1 minute, or until the outside changes from pink to white.
Incorporate Green Onion & Chilli
Add the white part of green onions and the sliced chilli. Cook for an additional minute until the chicken is just cooked through.
Add Sauce
Pour in the prepared sauce and cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
Finish with Green Onions and Cashews
Add the green part of green onions and the sautéed cashews. Toss everything together for 30 seconds until well combined.
Serve It Up
Transfer your delicious stir fry to a serving dish. Serve it with jasmine rice or your rice of choice, garnished with extra red chili if you’re ready for more heat!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it won’t retain quality after freezing.
Reheat: Microwave on medium heat for about 2-3 minutes, or until heated through.
Tips for Best Results
- Be sure to keep the heat high for a good sear on the chicken.
- Adjust the amount of cayenne based on your spice tolerance.
- Stir frequently to ensure even cooking and prevent burning.
- Use fresh ingredients for the best flavor and texture.
Serving Suggestions
- Pair with crunchy sesame green beans for added texture.
- Serve alongside a light cucumber salad for a refreshing contrast.
- Enjoy with a side of coconut milk soup for a full Thai feast.
