Embark on a culinary journey to the vibrant streets of Thailand with this incredibly quick and utterly delicious Thai Cashew Chicken Stir Fry. This recipe promises a perfect weeknight dinner solution, delivering restaurant-quality flavors right to your kitchen table in mere minutes. Imagine succulent pieces of chicken, perfectly cooked and tender, generously coated in a shimmering, savory-sweet stir-fry sauce. Each bite is complemented by the delightful crunch of golden-roasted cashews, adding an irresistible texture and nutty depth to the dish.
The magic of this stir fry lies in its simplicity and the balance of its authentic Thai flavors. It’s a symphony of sweet, salty, savory, and a hint of spice, designed to tantalize your taste buds. Crafted with only a handful of readily available ingredients, this dish proves that extraordinary flavor doesn’t have to be complicated or time-consuming.
To complete this exquisite meal, serve your Thai Cashew Chicken Stir Fry with Tilda Fragrant Jasmine Rice. This premium rice, renowned for its slightly sticky texture and delicate sweet floral aroma, is the quintessential accompaniment for any Southeast Asian-inspired cuisine. Its soft grains absorb the rich flavors of the stir fry beautifully, elevating your plate and transforming an ordinary meal into a truly delicious and memorable adventure.
This post is proudly sponsored by Tilda. All insights and culinary perspectives shared are entirely my own. We extend our sincere gratitude for supporting the esteemed brands that make Anna Banana’s culinary creations possible!
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Why You’ll Love This Thai Cashew Chicken Stir Fry
There are countless reasons why this Thai Cashew Chicken Stir Fry is destined to become a staple in your meal rotation:
- Unbeatably Fast: Perfect for busy weeknights, this stir fry comes together in under 30 minutes, including prep time. Say goodbye to lengthy cooking sessions without compromising on flavor.
- Explosion of Flavor: A harmonious blend of sweet, savory, salty, and a subtle kick of spice, this dish delivers an authentic taste of Thai cuisine that will impress even the most discerning palates.
- Simple Ingredients, Big Impact: You won’t need a pantry full of exotic items. This recipe relies on common Asian pantry staples and fresh ingredients, proving that simple can truly be spectacular.
- Delightful Textural Contrast: The combination of tender chicken, crisp-tender vegetables, and the signature crunch of golden cashews creates an incredibly satisfying eating experience.
- Healthy & Wholesome: Packed with lean protein, fresh vegetables, and healthy fats from cashews, it’s a balanced meal that nourishes your body while delighting your senses.
- Easily Customizable: Adapt this recipe to your preferences by adding your favorite vegetables, adjusting the spice level, or even swapping out the protein.
The Essence of Thai Cashew Chicken
Thai Cashew Chicken, known as Gai Pad Med Mamuang Himmapan in Thailand, is a beloved dish celebrated for its rich, complex flavors and satisfying textures. While its origins are debated, it has become a staple in Thai restaurants worldwide and a favorite among those who enjoy the intricate balance of Thai cuisine. The dish typically features succulent chicken stir-fried with roasted cashews, vibrant vegetables, and a quintessential Thai sauce that beautifully marries sweet, savory, and umami notes.
The cashews are not just an afterthought; they are a star ingredient, offering a buttery richness and an essential crunch that contrasts wonderfully with the tender chicken and crisp vegetables. The sauce, often a blend of oyster sauce, soy sauce, and fish sauce, with a touch of sweetness, provides the deeply flavorful base that coats every ingredient, ensuring a cohesive and utterly addictive meal.
Essential Ingredients for Your Thai Cashew Chicken Stir Fry
Crafting this quick Thai cashew chicken stir fry requires a thoughtful selection of fresh produce and key Asian pantry staples. Here’s a detailed look at what you’ll need to create this fantastic dish:
- Chicken: For the most tender and juicy results, opt for skinless and boneless chicken breast or thighs. Chicken breast will offer a leaner protein source, while thighs provide a slightly richer flavor and remain incredibly moist. Ensure your chicken is sliced into thin, uniform strips to ensure even and quick cooking in the wok.
- Cashews: Raw cashew nuts are highly recommended for this recipe. When pan-fried until golden, they develop an incredible crunchy texture and impart a delicious, buttery nutty flavor that is central to this dish. Always use unsalted cashews, as the stir-fry sauce already provides plenty of seasoning. This allows you to control the overall sodium content and savor the natural sweetness of the nuts.
- Onion: A medium-sized onion, whether white, yellow, or brown, forms a crucial aromatic base for the stir fry. Sliced into thin wedges, it adds a subtle sweetness and savory depth as it caramelizes slightly in the wok.
- Green Onion (Scallions/Salad Onions): These versatile aromatics contribute a fresh, pungent flavor and a beautiful pop of color. We utilize both the white and green parts. The white parts, being tougher, are added earlier to mellow their flavor, while the green parts are tossed in at the end for a fresh, vibrant finish.
- Red Chilli: This is an optional but highly recommended addition if you desire an extra layer of spiciness and visual appeal. Both fresh or dried red chillies work wonderfully. For those who prefer less heat but still want the color and a bit of crunch, sliced red bell pepper makes an excellent substitute. Adjust the quantity to your preferred spice level.
- Stir Fry Sauce: The heart of this Thai Cashew Chicken, this simple yet incredibly flavorful sauce is made from:
- Oyster Sauce: Provides a rich, savory, slightly sweet, and umami depth. If you’re seeking a vegetarian option, vegetarian oyster sauce (often made from mushrooms) is an excellent alternative.
- Dark Soy Sauce: Distinct from light soy sauce, dark soy sauce offers a more intense, slightly sweeter flavor and a deep, appealing caramel color, which gives the stir fry its characteristic rich hue.
- Fish Sauce: An essential ingredient in Thai cuisine, fish sauce (Nam Pla) contributes a profound savory, salty, and umami flavor that is irreplaceable. Don’t be deterred by its aroma; it transforms beautifully when cooked.
- White Granulated or Caster Sugar: A small amount of sugar is vital for balancing the salty and savory notes of the other sauce ingredients, creating the signature sweet and savory profile of Thai cooking.
- Water: Used to thin the sauce slightly, ensuring it coats all ingredients evenly without being overly thick.
- Tilda Fragrant Jasmine Rice to Serve: This particular rice is my absolute go-to for any Southeast Asian-inspired meal. Its iconic sticky yet separate texture and distinct sweet floral fragrance provide the perfect canvas for the bold flavors of the stir fry. Jasmine rice is softer than many other white rice varieties and is a staple in authentic Thai cuisine.
- Vegetable Oil: A high smoke point oil like vegetable oil, canola oil, or peanut oil is ideal for stir-frying, ensuring your ingredients cook quickly and evenly without burning.
- Plain/All-purpose Flour: A small amount of flour is used to lightly coat the chicken, helping to tenderize it slightly and create a thin crust that locks in juices, contributing to a more succulent texture.
Crafting Your Thai Cashew Chicken Stir Fry: A Step-by-Step Guide
The key to a successful and speedy stir fry lies in proper preparation, often referred to as “mise en place.” Before you even turn on the heat, ensure all your ingredients are chopped, measured, and ready to go. This approach guarantees that the recipe comes together effortlessly and quickly, crucial for stir-frying where cooking times are short.
- Prepare the Chicken: Lightly toss the sliced chicken breast or thighs in 1 tablespoon of plain or all-purpose flour. This step helps to create a tender crust and ensures the chicken cooks evenly while retaining its juiciness. Set aside.
- Mix the Sauce: In a small mixing bowl or a jug, combine all the sauce ingredients: oyster sauce, dark soy sauce, fish sauce, white granulated sugar, and 3 tablespoons of water. Whisk thoroughly until the sugar is dissolved and the sauce is well combined. Set this flavorful mixture aside.
Combine all the sauce ingredients and set aside.
- Roast the Cashews: Heat the vegetable oil in a large wok or a spacious frying pan over medium-high heat. Once hot, add the raw cashew nuts. Fry them gently for about 5 minutes, stirring frequently, until they turn a beautiful golden brown and become deliciously crunchy. Carefully remove the cashews from the wok using a slotted spoon and transfer them to a plate lined with paper towel to absorb any excess oil. Set them aside.
Fry the cashews until golden brown and crunchy.
- Cook the Chicken: Add the floured chicken strips to the wok, utilizing any remaining oil. Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown on all sides and thoroughly cooked through. Remove the cooked chicken from the wok and place it on the same paper-towel-lined plate with the cashews to drain any residual oil. This prevents the chicken from becoming greasy.
Hint: Placing the cashews and chicken on a paper towel-lined plate after frying helps absorb any excess oil, ensuring your dish isn’t greasy and the textures remain perfect.
Fry the chicken until it is cooked through.
- Sauté the Aromatics and Vegetables: If needed, add a small splash more oil to the wok. Introduce the sliced onion and minced garlic, sautéing for about one minute until fragrant. Follow with the white parts of the green onions and the thinly sliced red chilies (if using, or red bell pepper). Continue to sauté for another couple of minutes until the vegetables are tender-crisp.
Fry the vegetables.
- Add the Sauce: Pour the prepared stir-fry sauce into the wok with the sautéed vegetables. Stir constantly and cook for approximately 1 minute, allowing the sauce to simmer and thicken slightly to a luscious, syrup-like consistency. This process intensifies the flavors.
Add the sauce into the vegetables.
- Combine and Serve: Return the cooked chicken and roasted cashews to the wok. Add the vibrant green parts of the green onions. Toss all the ingredients together vigorously for about 30 seconds, ensuring everything is thoroughly coated in the rich, thick sauce. Transfer the beautifully coated Thai Cashew Chicken Stir Fry to a serving dish immediately. For an extra touch, garnish with a few fresh basil leaves or additional chili, if desired.
Add the chicken, cashews, and green parts of spring onions.
- Prepare and Serve Rice: While your stir fry is cooking, prepare the Tilda Fragrant Jasmine Rice according to the package instructions. Serve generous portions of the hot, fragrant rice alongside your freshly made Thai Cashew Chicken Stir Fry for a complete and satisfying meal. Enjoy!
Pro Tips for the Perfect Stir Fry
Achieving a restaurant-quality stir fry at home is easier than you think with these expert tips:
- Master Your Mise En Place: This French culinary term means “everything in its place.” For stir-frying, it’s non-negotiable. Have all your ingredients chopped, measured, and ready *before* you start cooking. Stir-fries cook very quickly, so there’s no time to chop vegetables once the wok is hot.
- High Heat is Key: Stir-frying demands high heat. A screaming hot wok or frying pan ensures that your ingredients sear quickly, developing a delicious caramelization (the “wok hei” or breath of the wok) and preventing them from steaming.
- Don’t Overcrowd the Wok: Cook in batches if necessary, especially the chicken. Overcrowding lowers the pan’s temperature, leading to steamed rather than seared ingredients, resulting in a soggy stir fry. Give your ingredients space to breathe and brown.
- Velvet Your Chicken (Optional but Recommended): For incredibly tender chicken, consider a quick “velveting” technique. After tossing chicken in flour, you can also add a teaspoon of cornstarch and a tablespoon of oil before frying. This creates a protective coating that locks in moisture.
- Adjust Spice to Your Liking: The red chilies are entirely optional. If you love heat, feel free to add more or leave the seeds in. For a milder version, omit them entirely or use a sweet bell pepper for color instead.
- Customize Your Vegetables: While this recipe uses onion and green onion, feel free to add other quick-cooking vegetables like thinly sliced carrots, broccoli florets, snow peas, or sliced bell peppers of different colors for added nutrition and visual appeal.
Variations and Customizations
This Thai Cashew Chicken Stir Fry recipe is wonderfully versatile, allowing for numerous adjustments to suit your dietary needs or flavor preferences:
- Vegetarian/Vegan Version: To make this dish vegetarian or vegan, simply substitute the chicken with firm tofu or tempeh, pressed and cubed or sliced. Ensure you use vegetarian oyster sauce (commonly made from mushrooms) and adjust the fish sauce or replace it with a dash of extra soy sauce or a good quality vegan fish sauce substitute.
- Alternative Proteins: Not a fan of chicken? This recipe works beautifully with shrimp, beef (thinly sliced sirloin or flank steak), or even pork tenderloin. Adjust cooking times accordingly to ensure the protein is cooked through but not overcooked.
- Add More Vegetables: Boost the nutritional content and visual appeal by incorporating a wider array of vegetables. Broccoli florets, sliced bell peppers (red, yellow, orange), snap peas, baby corn, water chestnuts, or even thinly sliced carrots are excellent additions. Add harder vegetables earlier in the stir-frying process to ensure they cook to a tender-crisp consistency.
- Spice It Up (or Down): For a spicier kick, add more fresh red chilies, a pinch of dried chili flakes, or a splash of Sriracha to the sauce. If you prefer a milder flavor, simply omit the chilies.
- Nut Alternatives: While cashews are traditional and provide a distinct flavor, you could experiment with other nuts like peanuts for a different texture and taste profile.
- Herbaceous Finish: A sprinkle of fresh cilantro or Thai basil leaves at the very end can add a burst of freshness and an authentic Thai aroma.
What to Serve Your Thai Cashew Chicken Stir Fry With
The perfect accompaniment can elevate your meal from delicious to truly unforgettable. Here are some fantastic serving suggestions for your Thai Cashew Chicken:
My absolute favorite way to serve this delightful cashew chicken recipe is with the magnificent Tilda Fragrant Jasmine Rice. It is an ideal addition to virtually any South-East Asian dish. Its delicate, very subtle floral aroma and characteristic slightly sticky yet separate texture are simply unparalleled. Jasmine rice is notably softer than most other white rice varieties, making it incredibly palatable and a staple in authentic Thai cuisine where it perfectly complements savory stir-fries and curries.
Beyond being the perfect side for this stir fry, cold cooked Tilda Fragrant Jasmine rice is also exceptionally versatile. Its lightly sticky grains separate remarkably well when reheated, making it an excellent choice for crafting delicious fried rice the next day. This minimizes waste and provides another quick meal option.
For a refreshing contrast to the rich stir fry, consider serving it with a simple side salad of your choice. My Broccoli Salad with Creamy Cashew Dressing would be a particularly harmonious pairing, echoing the cashew theme of the main dish. The crispness and fresh flavors of my Blackberry and Caraway Slaw would also work wonderfully, adding a unique fruity and earthy note. Furthermore, this refreshing Smashed Cucumber Salad is another superb option that would complement this Thai Cashew Chicken Stir Fry exceptionally well with its cool, tangy profile.
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Essential Equipment for Your Stir Fry
Having the right tools can make a significant difference in the ease and success of your Thai Cashew Chicken Stir Fry. Here’s what you’ll need:
- Large Wok or Frying Pan: A wok is ideal due to its high sides and even heat distribution, perfect for quick stir-frying. If you don’t have a wok, a large, heavy-bottomed frying pan or skillet will work well.
- Chopping Board: Essential for safe and efficient preparation of all your ingredients.
- Sharp Knife: For precise slicing of chicken and vegetables, ensuring even cooking.
- Wooden Spoon or Spatula: For stirring and tossing ingredients in the hot wok.
- Small Mixing Bowl: For combining the stir-fry sauce ingredients.
- Small Saucepan: For cooking your Tilda Fragrant Jasmine Rice to perfection.
Storage and Reheating Tips
This Thai Cashew Chicken Stir Fry is best enjoyed fresh, but leftovers are still incredibly delicious and can be stored for later enjoyment with these simple guidelines:
- Refrigeration: Store any leftover stir fry in an airtight container in the fridge for up to 3 days. Ensure it has cooled completely before transferring it to the container to prevent condensation and maintain freshness.
- Reheating: To reheat, you can use a wok or frying pan over medium heat, or a microwave. When reheating in a pan, a splash of water or a tiny bit of oil can help revive the sauce and prevent the dish from drying out. Stir frequently until heated through. In the microwave, heat in short intervals, stirring between each, until piping hot.
- Freezing: This stir fry freezes remarkably well for up to a month. Allow the dish to cool completely before transferring it to a freezer-friendly, airtight container or a heavy-duty freezer bag. Label with the date. Thaw overnight in the refrigerator before reheating. Note that the texture of the cashews might soften slightly after freezing and thawing, but the flavor will remain excellent.
Frequently Asked Questions (FAQ)
Here are answers to some common questions you might have about making Thai Cashew Chicken Stir Fry:
- Can I prepare this dish ahead of time? While stir-fries are best enjoyed fresh, you can definitely do most of the prep work ahead. Chop all your vegetables, slice your chicken, and mix your sauce ingredients a day in advance. Store them separately in airtight containers in the refrigerator. When it’s time to cook, simply follow the instructions for quick assembly.
- What if I don’t have a wok? No problem! A large, heavy-bottomed frying pan or skillet will work just fine. Just ensure it’s spacious enough to allow your ingredients to spread out and sear without overcrowding. You might need to cook the chicken in two batches to avoid steaming.
- Is Thai Cashew Chicken typically spicy? It can be! The spice level in this recipe is customizable. Traditional Thai Cashew Chicken often includes dried chilies for a moderate kick. This recipe uses fresh red chilies, allowing you to adjust the amount or omit them entirely for a milder version.
- Can I make this recipe gluten-free? Yes, with a few substitutions. Replace regular soy sauce with a gluten-free tamari or a certified gluten-free soy sauce. Ensure your oyster sauce and fish sauce are also gluten-free (check labels, as some brands may contain wheat). The flour on the chicken can be replaced with cornstarch or a gluten-free all-purpose flour blend.
- What kind of oil is best for stir-frying? For stir-frying, you need an oil with a high smoke point. Vegetable oil, canola oil, peanut oil, or grapeseed oil are excellent choices as they can withstand the high heat required without burning or imparting off-flavors.
- Why do you cook the cashews separately? Cooking the cashews separately allows them to get perfectly golden and crunchy without overcooking or burning other ingredients. Adding them back at the end ensures they retain their delightful texture.
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Thai Cashew Chicken Stir Fry
Equipment
- large wok or frying pan
- chopping board
- wooden spoon or spatula
- mixing bowl
Ingredients
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 2 teaspoon fish sauce
- 1 teaspoon white granulated sugar
- 200 g chicken breast or thighs skinless and boneless, sliced into thin strips
- 1
tablespoon plain/ all purpose flour
- 3
tablespoon vegetable oil
- 85
g cashew nuts
- ½
large onion cut into thin wedges
- 1
medium garlic clove finely minced
- 4
stalks green/ salad onions cut into 2cm lengths, white part separated from the green part
- 2
medium red chilli peppers deseeded and sliced thinly, optional
- 120
g Tilda Fragrant Jasmine Rice to serve
Instructions
- Toss the sliced chicken in 1 tablespoon of flour and set aside.
- In a small mixing bowl, combine the oyster sauce, dark soy sauce, fish sauce, sugar and 3 tablespoon of water.
- Add the vegetable oil into a wok or a large frying pan set over a medium heat and heat it up. Add cashew nuts and fry them for 5 minutes, until golden brown and crunchy. Remove from the wok/ frying pan and set aside.
- Place the chicken in the wok/ frying pan with the remaining oil, and cook it, turning occasionally, until golden brown and cooked through, about 6-7 minutes. Remove the chicken from the wok and set it aside.
- Add sliced onion and minced garlic into the wok, and cook it for a minute. Add white parts of the green/ salad onions and finely sliced chilli pepper (if using). Saute for a couple of minutes.
- Add the sauce into the wok/ pan with the vegetables and cook for 1 minute, reducing it to a syrup-like consistency.
- Add the green parts of the green/ salad onions, chicken and cashew nuts. Toss all of the ingredients together, covering in sauce, for 30 seconds, then transfer them into a serving dish. Garnish with some extra chilli or fresh basil leafs, if desired
- Cook the Tilda Fragrant Jasmine rice according to a packet instructions and serve along with the stir fry.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.