Easy Thai Cashew Chicken
This Easy Thai cashew chicken recipe is full of rich flavors with added vegetables and cashew nuts. Not only is it a quick and easy recipe that you can whip up in 30 minutes or less, but it is also a healthy meal when adding extra vegetables to the dish.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce (I used thin soy sauce). A light Thai soy sauce that is almost equivalent to regular light soy sauce.
- 1 ½ tablespoons brown sugar
- 1 ½ tablespoons water or stock
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon ground white pepper. Optional
- 1 pound chicken breast cut into chunky sizes, around 2-inch pieces
- 3 tablespoons cornstarch or tapioca starch
- 2-3 tablespoons water or stock or broth
- 5 cloves garlic, minced and divided
- 1 cup onion, sliced into 1 1/2 inch-pieces
- 1 cup green onions, sliced into 3-inch pieces
- 1 cup red bell peppers, sliced into 1 1/2 inch-pieces
- 1 cup whole cashews unsalted. If using salted cashew, adjust the soy sauce slightly
- 4-6 dried long chilis, leave whole
- ¼ cup of vegetable oil, divided
Instructions
- 1
In a medium bowl, make the cornstarch slurry by mixing the cornstarch with water. Add the chicken, and massage well together, set aside for a few minutes.
- 2
In a separate bowl, make the sauce mixture by adding oyster sauce, soy sauce, rice vinegar, water, and sugar, and set to the side.
- 3
Heat a wok, pan, or large skillet on medium-high heat, and add half of the oil. Once the wok is hot, add half the amount of chopped garlic, and fry for around 10 seconds. Add the cashews and fry for 1-2 minutes. *Note, you must watch the pan carefully to avoid overcooking the cashews. Turn the heat back down to medium heat.
- 4
Add the long-dried chilis, stir, and cook for 20-30 seconds. Turn the heat off, pour the mixture onto a paper towel, and let the oil drain into the towel.
- 5
Wipe the walk slightly with a dry paper towel, add the rest of the oil to the pan, and heat still on medium-high heat. Add the rest of the garlic for 30 seconds or less. Stir up the chicken mixture quickly, then add it to the wok. Stir all together well. Allow the chicken to cook for 3-4 minutes without touching the meat to brown to extract flavors.
- 6
Add the cashew nuts, onion, and sauce when the chicken pieces are cooked and most have turned light brown. Stir well together for 2 minutes. Add a little bit of water or stock to loosen up the pan. 2-3 tablespoons or as needed.
- 7
Add the bell peppers and green onions last. Stir and cook for 2-3 minutes. Add a bit longer if you like your vegetables more tender. A couple of minutes or so longer is fine. Turn the heat off and serve with jasmine rice.