Thai Cashew Chicken Stir Fry
- 16 steps
- Original recipe
Your setup
- Small Bowl16 oz
- Small prep bowl16 oz
- Small prep bowl16 oz
- Small prep bowl16 oz
- Small prep bowl16 oz
- Wok
- Skillet
- Serving dish
Recipe information
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Recipe steps
Your setup
- Small Bowl16 oz
- Small prep bowl16 oz
- Small prep bowl16 oz
- Small prep bowl16 oz
- Small prep bowl16 oz
- Wok
- Skillet
- Serving dish
Small Bowl A
16 oz- 1
- 1 tablespoon oyster sauce (Note 4)
- 1 teaspoon dark soy sauce (Note 5)
- 2 teaspoons fish sauce (Note 6)
- 1 teaspoon white sugar
- 3 tablespoons water
Sauce: Mix all the Sauce ingredients in a small bowl.
Prep ahead
Small prep bowl B16 oz
- 1 clove garlic (, finely minced)
- ½ onion (brown, yellow, or white), cut into thin wedges)
Prep ahead
Small prep bowl C16 oz
- 200 grams chicken thighs (, skinless and boneless, sliced into 1cm / 1/3" thin strips (Note 2)
Prep ahead
Small prep bowl D16 oz
- 2 green onion whites, minced
- ½ red cayenne pepper (, deseeded and finely sliced on the diagonal (omit or reduce if preferred) (Note 3)
Prep ahead
Small prep bowl E16 oz
- 2 green onion greens, sliced thin
Wok F
Stay at the stove- 2
- 2 tablespoons peanut oil (or canola or vegetable oil)
- ½ cup raw cashews (, unsalted (Note 1 for roasted)
Cook cashews: Heat oil over medium heat in a wok or large skillet.
- 3
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!).
Done when they become a dark golden colour and crunchy
05:00
Skillet G
Stay at the stove- 4Wok Fpeanut oil (or canola or vegetable oil) · raw cashews (
Remove from skillet with a slotted spoon.
- 5Small prep bowl B1 clove garlic (, finely minced) · ½ onion (brown, yellow, or white), cut into thin wedges)
Garlic & onion: Turn heat up to high.
- 6
Add garlic and onion.
- 7
Cook for 30 seconds.
00:30 - 8Small prep bowl C200 grams chicken thighs (, skinless and boneless, sliced into 1cm / 1/3" thin strips (Note 2)
Chicken: Add chicken.
- 9
Cook for 1 minute until the outside changes from pink to white.
01:00 - 10Small prep bowl D2 green onion whites, minced · ½ red cayenne pepper (, deseeded and finely sliced on the diagonal (omit or reduce if preferred) (Note 3)
White part of green onion & chilli: Add white part of green onions and chilli.
- 11
Cook for 1 minute until chicken is just cooked through.
Done when chicken is just cooked through
01:00 - 12
Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
01:00 - 13Small prep bowl E2 green onion greens, sliced thin
Green onion & cashews: Add green part of green onions and cashews.
- 14
Toss for 30 seconds.
00:30
Prep ahead
Small prep bowl H16 oz
- Red chilli (, finely sliced (optional garnish)
- Jasmine rice (, for serving (or other rice of choice)
Serving dish I
- 15Small prep bowl HRed chilli (, finely sliced (optional garnish) · Jasmine rice (, for serving (or other rice of choice)
Serve: Transfer to serving dish.
- 16
Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).