Thai Cashew Nut Chicken
Savor the irresistible flavors of Thai cuisine with this Thai Cashew Nut Chicken recipe, a perfect balance of savory, nutty, and mildly spicy notes. Tender, marinated chicken thighs are stir-fried to golden perfection alongside crispy bell peppers, sweet onions, and fiery dried red chilies, creating a vibrant medley of textures and colors. The dish is elevated with a rich, umami-packed sauce made from oyster sauce, dark soy sauce, and a hint of fish sauce, while roasted cashews add a satisfying crunch to each bite. Ready in just 30 minutes, this quick and easy stir-fry is ideal for busy weeknights or a cozy dinner at home. Serve it with fragrant steamed jasmine rice for a traditional Thai meal everyone will love! Keywords: Thai Cashew Nut Chicken, easy Thai chicken recipe, stir-fry, cashew chicken recipe, quick weeknight dinner.
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Recipe Information
Ingredients
- 400 g Boneless, skinless chicken thighs
- 2 tbsp Soy sauce
- 1 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 0.5 cup Cashew nuts
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 small Yellow onion, sliced
- 4 Dried red chilies
- 2 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 2 tsp Fish sauce
- 1 tsp Sugar
- 2 tbsp Water
- 2 Green onions, sliced into 1-inch pieces
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat and let it marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the cashew nuts and stir-fry until golden brown and fragrant, about 1-2 minutes. Remove from the wok and set aside.
Add another 2 tablespoons of vegetable oil to the wok. Increase the heat to medium-high and add the marinated chicken. Stir-fry until the chicken is cooked through and slightly browned, about 5-6 minutes. Remove the chicken from the wok and set aside.
In the same wok, add the minced garlic, red bell pepper, green bell pepper, yellow onion, and dried red chilies. Stir-fry for 3-4 minutes until the vegetables are softened but still slightly crisp.
In a small bowl, combine the oyster sauce, dark soy sauce, fish sauce, sugar, and water. Mix well to make the stir-fry sauce.
Return the cooked chicken to the wok with the vegetables. Pour the stir-fry sauce over the mixture and toss to coat everything evenly.
Add the toasted cashew nuts and green onions to the wok. Stir-fry for another 1-2 minutes until everything is heated through and coated in the sauce.
Remove from heat and serve immediately with steamed jasmine rice.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 6450 mg | 280% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 23.5 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 247 mg | 19% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3016 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
