Easy Thai Cashew Chicken Recipe
I think you all know my love of one pot dishes that take less than 30 minutes by now. This chicken dish is ready in just 20 minutes, so you know it’s not only faster than take out, it’s much better, because it’s homemade. I’m talking lots of crisp veggies, tender chicken pieces, roasted cashews in one lip-smacking umami packed sauce!
Tender and yummy chicken Roasted cashews Crispy veggies such as peppers and onions Ready in 20 minutes, start to finish
There are many versions of Thai cashew chicken out there, as well as many versions of Chinese cashew chicken, but don’t confuse the two. Unlike the Chinese version, the Thai version isn’t quite as saucy. However, I love saucy dishes, so I made this with a bit more sauce, simply because I love to soak my rice in some umami sauce. You might need to double up your ingredients, because I guarantee, your food will be gone before you can say ‘Cashew’.
Ingredient Notes
Chicken – Chicken thighs are best here because they’re juicy and most flavorful, however, you can use chicken breast as well. Cashews – The star ingredient in this dish. You’ll want to use raw unsalted cashews and you’ll want to toast them in a bit of peanut oil. It will make all the difference. Onion and garlic – Essential flavor enhancers in any stir fry and lots of other dishes! Veggies – In this dish, you’ll usually find red bell peppers cut into bite size pieces, green onions and red chilies. I opted for dried red chilies, fresh would work too, just keep in mind they are quite a bit spicier. Soy Sauce – I’m using both soy sauce and dark soy sauce. Aim for a low sodium soy sauce. The dark soy sauce is not only added for that extra intensely flavored soy but also to darken the color of the sauce. White Vinegar – You’ll need just a bit to add some acidity to the sauce and balance out the flavors. Sugar – To add a bit of sweetness to the sauce. Oyster sauce – This is where that umami flavor comes from. Cornstarch – I only used a bit of cornstarch to slightly thicken up the sauce.
How To Make Thai Cashew Chicken
A Few Tips
Leftovers
Fridge
This Thai cashew chicken is best served fresh. However, leftovers will last in the refrigerator for up to 3 days. I usually just reheat in the microwave for a 1 to 2 minutes before serving over rice or noodles.
Freezer
You can freeze this by storing it in an airtight container or freezer bags, once it has fully cooled. Store it in the freezer for up to 2 months. To thaw, take it out of the freezer the night before and place it in the refrigerator. The next day when ready to serve, either heat it up in the microwave and add it to a skillet or wok and stir-fry until heated through.
More Delicious Recipes To Try
Crockpot Thai ChickenSpicy Thai Chicken and Veggie NoodlesQuick and Easy Beef Stir Fry Chicken Mushroom Stir FryThai Red Curry Turkey MeatballsThai Chicken RamenPad ThaiSzechuan ChickenChop Suey
