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This Easy Cashew Chicken recipe is full of rich flavors with the 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. #easycashewchicken #thaicashewchicken #cashewchickenstirfry

Easy Cashew Chicken Recipe


  • Author: Suwanee
  • Total Time: 35 minutes
  • Yield: 5 1x

Description

This Easy Cashew Chicken recipe is full of rich flavors with the 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. 


Ingredients

Scale

1 lb chicken breast cut into chunky sizes, around 2 inch pieces

3 Tbsp cornstarch or tapioca starch

2 Tbsp water

5 cloves garlic, diced small (minced)

1 cup onion

1 cup green onions

1 cup red bell peppers

1 cup whole cashews (I used salted whole cashew)

4-6 dried long chilis

¼ cup of vegetable oil

The Sauce:

1 Tbsp oyster sauce

1 Tbsp soy sauce (I used thin soy sauce). A light Thai soy sauce that is almost equivalent to regular light soy sauce.

1 ½ Tbsp brown sugar

1 ½ Tbsp water


Instructions

  1. Mix cornstarch with water, add chicken, and massage well together, set aside for a few minutes.
  2. Make the sauce in a small bowl. Mix oyster sauce, soy sauce, water, and sugar.
  3. Heat your pan or wok on medium high heat, add a half portion of the oil. Wait until the wok is hot, add half the amount of chopped garlic, fry for a few seconds, add cashews and fry for 1-2 minutes. Note, you have to watch so you don’t overcook the cashews
  4. Add the long dried chilis, stir, cook for 30 seconds, turn the heat off, pour the nuts onto a paper towel, and put aside for a minute. 
  5. Add the rest of the oil to the pan and heat still on medium high, add the rest of the garlic for 30 seconds or less. Stir up the chicken mixture really quickly, then add it to the wok. Stir all together well but let the chicken cook for 2-3 minutes on its own before stirring Watch the cornstarch or tapioca coated chicken pieces turn a beautiful light brown color in the wok.
  6. When the chicken is thoroughly cooked, and most have turned light brown, add the nuts,  onion, and the sauce. Stir well together for 2 minutes.
  7. Add the bell peppers and green onions last for just 1 minute then turn the heat off.  You can cook this step longer if you like your vegetables well cooked. I, personally, like mine slightly cooked, almost on the raw side, so I don’t let it cook too long.  I also find that leftovers taste a bit better when the vegetables are not overcooked! Just my personal opinion and preference!

Done! 

Notes

*Taste to see how you like the flavors. Add more soy sauce if it needs more salt. If too salty, sprinkle just a tad bit of sugar on top and mix well together. 

*Serve fresh as a stand alone dish or you can serve it over cooked rice! 

  • Prep Time: 20
  • Cook Time: 15
  • Category: Easy Recipes
  • Method: Stir fry
  • Cuisine: Thai

Keywords: Easy Thai Cashew Chicken Recipe