Thai Cashew Chicken

This version of the popular takeout dish has lots of chicken and veggies with true Thai flavor. Follow the easy cooking method for a delicious dish that will transport you right to Thailand, all in just 35 minutes.

Course Main Course

Cuisine Thai

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 516kcal

Author Emmeline Kemperyd

Equipment

Wok, skillet or frying pan
Measuring cups
Measuring spoons*
Spatula*
Garlic press* optional, you can also use a knife

Ingredients

3 tablespoon oil
4 cloves garlic minced
1 lb chicken thigh filets or other bone-less and skin-less cut of chicken; cut into bite-size strips
3 medium-sized carrots peeled and cut in matchsticks
1.5 cups cauliflower roughly chopped
¼ cup water
½ cup red onion roughly chopped
1 cup cashew nuts
2 cups white button mushrooms roughly chopped
2 spring onions roughly chopped, quite large pieces

Sauce

2 tablespoon light Japenese soy sauce for example Kikkoman
2 tablespoon fish sauce
4 tablespoon oyster sauce
1 tablespoon chili in oil "Thai chili paste", "chili in oil" or "crispy chili in oil"
2 teaspoon sugar

US Customary - Metric

Instructions

Start by making the sauce by mixing together all the ingredients for it in a small bowl.
2 tablespoon light Japenese soy sauce, 4 tablespoon oyster sauce, 1 tablespoon chili in oil, 2 teaspoon sugar, 2 tablespoon fish sauce
Heat the oil in a wok or other large pan over medium-high heat. Add the garlic and stir-fry 1-2 minutes until fragrant and browned, but not burnt.
3 tablespoon oil, 4 cloves garlic
Add chicken strips and stir-fry 2-3 minutes, until seared on all sides. It does not have to be cooked through at this point.
1 lb chicken thigh filets
Add carrots, cauliflower and water and stir-fry 2 minutes.
3 medium-sized carrots, 1.5 cups cauliflower, ¼ cup water
Add the sauce and mix well, then add red onion, mushrooms and cashew nuts and stir-fry 2 minutes.
½ cup red onion, 1 cup cashew nuts, 2 cups white button mushrooms
Add spring onion, mix well, then turn off the heat and let it sit for 1 minute. Serve immediately with steamed rice.
2 spring onions

Notes

Note on Sauces (And the Brands I Used)

Soy sauce (Kikkoman) & fish sauce (Squid Brand): For a truly authentic version you'd want to use regular soy sauce and a special "seasoning soy sauce". The latter is not something I can easily find, so instead I opted for Japanese soy sauce and fish sauce. I find this gives a more interesting - and less salty - flavor profile than using just soy sauce.

Oyster sauce (Maekrua): This is a common ingredient for Thai Cashew Chicken and I highly recommend you use it.

Crispy chili in oil (Lao Gan Ma): I love this chili product, so that's why I chose to use it for this recipe. You can also use Thai chili paste or "regular" chili in oil.

Storing & Reheating Instructions

Leftovers: Leftovers are delicious and this dish stores well. It even gets tastier as it sits! However, the veggies will end up soggy after storing and reheating. To avoid this, you can cook them even shorter, especially if you're meal prepping and plan to reheat most of it anyway.

Storing: Store leftovers in the fridge in an airtight container for up to 4 days.

Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.

Reheating stovetop: Stir-fry 4-5 minutes over medium-high heat, until heated through.

Reheating in the microwave: Reheat leftovers in the microwave in 1 minute increments, stirring between each segment.

Nutrition