Thai Cashew Chicken – my favourite stir fry recipe. Tender chicken, crunchy peppers and cashews in flavoursome sauce. Its my go to option for a quick weeknight meal. Its gets ready in no time and so much better then takeout. No complains from fussy eaters. And leftovers make great lunch. What’s there to not love this recipe.
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STEPS TO MAKE THAI CASHEW CHICKEN
This recipe is incredible quick to prepare. Once all your prep work is done it literally takes 10 minutes ( even less !)
Prepare Chicken: Season the chicken with salt, black pepper and cornflour, set aside. While you prep vegetables and sauce the chicken will be marinated.
Sauce: Prepare the sauce in a bowl so you don’t have to look for sauce bottles while the stir fry is in the wok. Mix soya sauce, oyster sauce, sugar, vinegar and corn flour in a bowl.
Prepare Vegetables: The vegetables required are capsicum (either green, red or yellow or all), onions, garlic and spring onions. Cut peppers and onions in small squares. The spring onions need to be cut in 2 inches long pieces. Some recipes use other vegetables too, like carrots, mushrooms etc but authentic Thai cashew chicken only have peppers and onions in it.
I also added dried red chilli, they are optional but they do add nice spicy flavour to the stir fry. You can fish them out, don’t have to eat it. Also if you prefer a little spicy, sprinkle crushed chilli flakes in the end.
Firstly cook chicken, once done take it out. In the same wok stir fry vegetables, cashews ,add chicken back and pour in the sauce. Simmer for a minute and all done. Serve it with steamed rice or noodles.
WATCH HOW TO MAKE IT
MORE QUICK CHICKEN RECIPES:
Sweet Chilli Chicken Drumsticks
Thai Cashew Chicken
Ingredients
- 500 g Boneless Chicken Cut in small pieces
- 1 tbsp Finely Chopped Garlic
- 2+2 tbsp Oil
- ½ cup Cashew Nuts
- 3 tbsp Water
- 3-4 Dry red Chillies
Chicken Marinade
- 1 tbsp Cornflour
- 1 tsp Salt
- ¼ tsp Black Pepper
Sauce
- 2 tbsp Soya Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Vinegar
- 1 tsp Sugar
- 1 tsp Cornflour
Vegetables
- 1 cup Red Capsicum/Bell Pepper Cut in Square Pieces
- 1 cup Green Capsicum/Bell Pepper Cut in Square Pieces
- ½ cup Yellow Onion Cut in Square Pieces
- 1 cup Spring Onions Cut in 2 inch
Instructions
- Marinate chicken in salt, pepper and cornflour and set aside.
- In a bowl mix all sauce ingridients and set aside.
- Heat the wok and add oil. Fry onion until cooked and colour starts to appear on it. Take it out on paper towel.
- Add remaining oil in the wok and fry garlic for half a minute. Add capsicums, onion and cashews and dry chilli. Stir fry for 2 minutes.
- Add chicken followed by sauce and water. Mix well so that chicken and vegetables are coated with sauce.
- Add spring onion and stirfry for another minute. Add crushed red chilli if you prefer spicy.
- Serve with steamed rice or noodles.
