Recipe For Thai Cashew Chicken Stir Fry

This extra quick and incredibly flavoursome Thai Cashew Chicken Stir Fry will make a perfect weeknight dinner. Juicy chicken and crunchy, golden cashews covered in a very simple but incredibly delicious stir fry sauce made with only a handful of ingredients.

Serve it with Tilda Fragrant Jasmine rice, which is slightly sticky, with sweet floral fragrance, for a dish that is guaranteed to elevate your plate and take your taste buds on a delicious and memorable adventure!

This post is sponsored by Tilda. All thoughts and opinions are my own. Thank you for supporting the brands that make Anna Banana possible!

Thai Cashew Chicken Stir Fry With Basil

Before you start cooking this stir fry, make sure that all of the ingredients are prepared. Having all the vegetables chopped and the meat sliced and ready to go is a way to ensure the recipe comes together quickly.

Mix all of the sauce ingredients in a small bowl or a jug and set them aside until required. Slice the onion and chillies or bell peppers (if using), mince the garlic and chop the green onions. Keep all of the ingredients next to the wok or frying pan.

Heat the oil in the wok, and start by adding cashews to it. Cook them until golden, and crunchy, about 5 minutes.

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Remove the cashews from the wok and add the sliced chicken. Allow it to cook for 5-6 minutes, or until it is cooked through and remove it from the wok.

Hint: When removing the cashews and chicken from the wok, place them on a towel lined plate. The paper towel will absorb any excess oil from both.

Add the onion and garlic, followed by the white parts of the green onions and sliced red chilies. Sauté until tender, then add the stir fry sauce. Once the sauce starts to thicken, return the roasted cashews and chicken into the wok, along with the green onions.

Thai Cashew Chicken Recipe

My favourite way to serve this cashew chicken recipe is with Tilda Fragrant Jasmine rice. It is an ideal addition to any South- East Asian dishes, with lovely and very subtle aroma and slightly sticky texture. It is also softer than than most white rice, and is widely used in Thai cuisine.

Cold cooked Tilda Fragrant Jasmine rice is also great to use as fried rice, as the lightly sticky grains separate really well when re-heated.

You can also serve it with simple side salad of choice. My Broccoli Salad with Creamy Cashew Dressing will work really well, and so will this Blackberry and Caraway Slaw. This Smashed Cucumber Salad is also another great option, and will compliment this Thai Cashew Chicken Stir Fry exceptionally well.

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Thanks to Shopmium, you can now get £1 cashback when purchasing Tilda Fragrant Jasmine Rice. Visit this page on Shopmium website to get your cashback!

Store any leftover stir fry in the fridge, in the airtight container for up to 3 days. Reheat it in the wok/ frying pan or in the microwave. You may have to add a splash of oil to the leftovers when reheating, just to revive them a bit.

You can also freeze the stir fry for up to a month. Allow it to cool completely, then place it in the freezer-friendly container. Thaw it in the fridge overnight.

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Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Thai Cashew Chicken Stir Fry (30 Minute Recipe)

Serving: 120 g | Calories: 422 kcal | Carbohydrates: 29 g | Protein: 32 g | Fat: 22 g | Saturated Fat: 4 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 64 mg | Sodium: 1015 mg | Potassium: 955 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 699 IU | Vitamin C: 74 mg | Calcium: 62 mg | Iron: 4 mg

Did you make this? Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!While Thai Cashew Chicken is not as saucy as Chinese Cashew Chicken, what it lacks in sauciness it makes up for in big flavour. Crunchy golden cashews and chicken are tossed in a simple yet bold Thai stir fry sauce with as much or as little fresh chilli as you want!

Stir fries featuring cashews are a favourite across Asia and the Thai version is one of the best! Unlike Chinese Cashew Chicken which is generous on sauce, the Thai version is a drier style stir fry where the sauce flavour is much more intense. So you don’t need nor do you

Best Chicken Cashew Stir Fry

A ton of sauce to soak your rice. There’s plenty of flavour coating the stir fry ingredients that stains and flavours the rice when you mix it through.

As with all stir fries, once you start cooking, things move fast! The key when cooking stir fries is to make sure you have all the ingredients chopped and ready to toss in, including the Thai Stir Fry Sauce. Also cook the jasmine rice beforehand – it takes longer to make than this stir fry!!

The traditional rice of Thailand is Jasmine Rice which has a lovely, subtle perfume, making it decidedly more interesting than plain white rice! Though really, any kind of rice will work just fine here – brown, white, basmati, jasmine, and for those of you on a low-carb bender, Cauliflower Rice.

Cashew Chicken Recipe

I’d also add a simple side salad just to up the vegetable quota. A quick Asian Side Salad is a staple for me (that’s code for “an easy dressing that goes with any vegetables”), Smashed Cucumbers is another personal favourite I obsessively inhale all year round, along with Chang’s Crunchy Noodle Salad (Australia’s favourite salad!).

Then of course, my fallback that works with literally anything: simple, classic Asian Sesame Dressing. Use this for any vegetables – raw, roasted, steamed, blanched. You just can’t go wrong with it! – Nagi x

Recipe video above. Crunchy and creamy cashews are the star in this popular Thai chicken stir fry! Tossed with a bold and savoury Thai stir fry sauce, make this as spicy as you want – or not at all.

Thai Cashew Chicken Stir Fry » Leelalicious

Thai Cashew Chicken is a dry-style stir fry so there's not a ton of sauce like with Chinese Cashew Chicken. But the flavour in this one is much more intense so you don't need nor do you want more sauce, it will be too salty!

1. Cashews – Pan-toasting raw cashews has the most superior flavour. But if you only have roasted cashews, that’s fine too. Just cook for around 1 1/2 minutes until they are lightly golden and they smell nutty.

2. Chicken – Thighs will yield a juicier result than breast. But breast will also work just fine. Consider tenderising the breast the Chinese way. It makes it so much softer and juicier! (No need to do it for thigh).

Authentic Thai Cashew Chicken By Aussie Tm5 Thermomixer. A Thermomix ^® Recipe In The Category Main Dishes

3. Chilli – A golden rule is the larger the chilli, the less spicy it is (usually!) I’ve used large red cayenne pepper here which is not that spicy but still has a decent kick to it. You can omit or reduce the chilli if you wish. If you want spicier, consider using Thai birds-eye chillis – BOOM! 🙂

4. Oyster sauce – This can be substituted with vegetarian oyster sauce, sold in some large grocery stores. It’s actually not bad (no offence to veggo’s)!

5. Dark soy sauce – This soy has a more intense colour and flavour than light soy and all-purpose soy. It stains the chicken an appealing mahogany colour. If you use light or all-purpose soy, the dish colour and flavour will not be as good! More on different soy sauces here, and when you can sub with what.

Delicious Thai Cashew Chicken Stir Fry Recipe

6. Fish sauce – Fish sauce is a traditional ingredient in Thai cooking, and has more complex flavours than soy sauce. You can sub with more soy sauce, but the flavour will not be quite as good. (The oyster sauce still goes some way to compensate if you don’t use fish sauce, as it too is packed with umami!).

8. Storage – Leftover stir fry will keep for 4 days in the fridge. It keeps well! It will also freeze fine too.

Calories: 454 cal (23%) Carbohydrates: 17 g (6%) Protein: 26 g (52%) Fat: 32 g (49%) Saturated Fat: 6 g (38%) Trans Fat: 1 g Cholesterol: 95 mg (32%) Sodium: 982 mg (43%) Potassium: 566 mg (16%) Fiber: 2 g (8%) Sugar: 6 g (7%) Vitamin A: 145 IU (3%) Vitamin C: 5 mg (6%) Calcium: 45 mg (5%)

Best Thai Cashew Chicken Recipe