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Thai Cashew Chicken

This Thai Cashew Chicken is a flavor explosion! Quick to make and loaded with vibrant veggies and crunchy cashews.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Thai
Keyword: Chicken, Easy, Quick, Stir-fry
Servings: 4 servings

Ingredients

  • 2 tablespoons oyster sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar
  • 3 tablespoons water
  • 2 teaspoons cornstarch
  • 2 tablespoons peanut oil
  • 1 cup raw unsalted cashews
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken thighs cut into 1-inch pieces
  • 1 medium bell pepper cut into bite-size pieces
  • 3 dried red chilies cut into bite-size pieces
  • 2 green onions cut into 1-inch pieces

Instructions

  • In a small bowl, whisk together the oyster sauce, low sodium soy sauce, dark soy sauce, white vinegar, sugar, water, and cornstarch. Set this mixture aside; it will serve as the flavorful sauce for your dish.
  • In your wok or skillet, heat 1 tablespoon of peanut oil over medium heat. Add the raw cashews and toast them for about 3-4 minutes, or until they are golden brown. Remove the cashews from the pan and set them aside.
  • In the same pan, add another tablespoon of peanut oil. Once hot, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
  • Add the chicken thighs to the pan, and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  • Stir in the bell pepper and dried red chilies. Sauté for another 3-4 minutes until the bell pepper is tender but still crisp.
  • Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly. Allow the sauce to simmer for a few minutes until it thickens slightly.
  • Add the toasted cashews and green onions to the stir-fry. Toss everything together and cook for an additional minute to heat through.
  • Serve your Thai Cashew Chicken hot over steamed rice or noodles, and enjoy the delightful flavors and textures.

Equipment

  • Wok or large skillet
  • Measuring spoons
  • Cutting Board
  • Chef’s knife
  • Spatula

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • You can freeze the dish for up to 2 months.
  • To reheat, warm it in a skillet over medium heat, adding a splash of water if needed.