Best Authentic Thai Cashew Chicken Recipes
THAI CASHEW CASHEW CHICKEN STIR FRY RECIPE
Quick and easy Thai Cashew Chicken Stir Fry recipe made with chicken breast, roasted cashew nuts, vegetables and loaded with a delicious sauce. Packed with authentic Thai-style spicy, sweet, salty, umami flavour. Ready in 30 minutes! Faster, tastier, and healthier than ordering from takeaways!
Provided by Khin
Categories Main Course
Number Of Ingredients 20
Steps:
- First, add all the sauce ingredients to a small bowl. Mix it well and set it aside. Cut the chicken into small dices, gather, and prepare all the ingredients.
- Next, marinate the chicken pieces with soy sauce, baking soda, corn starch, and sugar. Set aside for at least 15 minutes. If you have more time, you can leave for an hour.
- Heat the wok into low medium heat, drizzle 1 teaspoon of oil and saute the cashew nuts for 2-3 minutes until crispy golden brown. Then remove wok and set it aside.
- Drizzle a bit of oil in the wok and bring the heat over medium-high heat. Add the marinated chicken pieces and stir fry for 2-3 minutes until the chicken is cooked through. Remove the pan and set it aside.
- In the remaining pan, add more oil if needed and bring it to medium-high heat. Add onions and stir fry for few seconds, and follow with the dried chillies. Next add the garlic, red peppers and mushrooms.
- Place the cooked chicken back in the wok and pour the sauce mixture in. Toss well to combine everything evenly.
- Once the sauce become thick and glossy, turn off the heat, sprinkle cashew nuts and spring onions. Combine well with other ingredients. Serve immediately while hot with a bowl of plain rice or noodles.
Nutrition Facts : Calories 578 kcal, Carbohydrate 35 g, Protein 55 g, Fat 25 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 128 mg, Sodium 2444 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 17 g, ServingSize 1 serving
THAI CASHEW CHICKEN
This tasty Thai Cashew Chicken is loaded with crunchy veggies, tender chicken and an abundance of toasted cashews all in a delicious Thai stir fry sauce! This Thai dish is incredibly quick to make, ready in just 20 minutes start to finish!
Provided by Joanna Cismaru
Time 20m
Number Of Ingredients 15
Steps:
- Make the sauce: Stir all the sauce ingredients into a small bowl and set aside.
- Cook the cashews: Heat the peanut oil in a large wok or skillet, over medium heat. Add the cashews and cook until they become aromatic and start to brown but not burn, about 3 minutes. Transfer the cashews to a bowl using a slotted spoon.
- Cook veggies: Turn up the heat to high and add the onion, garlic and bell peppers to the wok and cook for 30 seconds to 1 minute.
- Cook the chicken: Add the cubed chicken thighs to the skillet and cook for 1 to 2 minutes or until the chicken is no longer pink.
- Finish the dish: Add the dried red chilies and sauce to the wok. Cook for another 2 minutes until the sauce is thick and glossy. Stir in the toasted cashews and green onions and serve.
Nutrition Facts : ServingSize 1 serving, Calories 461 kcal, Carbohydrate 19 g, Protein 24 g, Fat 33 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 111 mg, Sodium 693 mg, Fiber 2 g, Sugar 8 g
THAI CASHEW CHICKEN STIR FRY
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 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!SPICINESS: Nice buzz to it from 1/2 a fresh chilli, not blow-your-head-off spicy.
Provided by Nagi
Categories Main Stir Fries
Number Of Ingredients 14
Steps:
- Sauce: Mix all the Sauce ingredients in a small bowl.
- Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
- Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
- Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
- White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
- Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
- Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
- Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).
Nutrition Facts : Calories 454 kcal, Carbohydrate 17 g, Protein 26 g, Fat 32 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 982 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
AUTHENTIC THAI CASHEW CHICKEN
I adapted this recipe from a cooking class I took while I stayed in Bangkok. You can adjust the veggies and spiciness to your personal preference and you can substitute firm tofu for chicken. Serve over jasmine rice. Adjust the amount of chili garlic paste for spiciness.
Provided by FAIRBORN
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 25.8 g, Cholesterol 71.9 mg, Fat 15.9 g, Fiber 4.8 g, Protein 34.4 g, SaturatedFat 3 g, Sodium 506.5 mg, Sugar 10 g
THAI CASHEW CHICKEN
A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.
Provided by SKOALZ
Categories World Cuisine Recipes Asian Thai
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
- In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
- Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
- Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.
Nutrition Facts : Calories 669.1 calories, Carbohydrate 68.6 g, Cholesterol 60.9 mg, Fat 28.3 g, Fiber 2.9 g, Protein 37.2 g, SaturatedFat 5.7 g, Sodium 2251.6 mg, Sugar 14.4 g
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