Go Back
To make Thai Cashew Chicken Stir Fry, gather these key items: - 1 lb (450g) chicken breast, thinly sliced - 1 cup raw cashews - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 small onion, sliced - 3 cloves garlic, minced - 1 tablespoon grated ginger - 1 cup broccoli florets - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option) - 1 tablespoon fish sauce (optional) - 2 teaspoons sesame oil - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - Salt and pepper to taste - Cooked jasmine rice for serving Feel free to add your twist to this dish with these options: - Additional vegetables like snap peas or carrots - Fresh herbs like cilantro or basil - A splash of lime juice for brightness - Chili flakes or fresh chili for heat Choosing fresh ingredients is key for great taste. Here are some tips: - Chicken: Look for bright pink meat without any gray spots. - Vegetables: Pick firm, vibrant peppers and broccoli. They should feel crisp. - Cashews: Choose raw cashews for the best flavor. They should smell nutty, not stale. - Garlic and Ginger: Look for firm garlic bulbs and fresh ginger root. Avoid any that feel soft or shriveled. Using fresh ingredients makes all the difference in flavor for your Thai Cashew Chicken Stir Fry. For the Full Recipe, be sure to refer back for step-by-step instructions! Start by making the cornstarch mix. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of water. Stir until it’s smooth. This mix helps thicken the sauce later. Set it aside for now. Next, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add 1 cup of raw cashews. Toast them for 2-3 minutes, stirring often. You want them to be golden brown. When they are ready, take them out of the pan and set them aside. In the same skillet, add the remaining tablespoon of vegetable oil. When it’s hot, add 1 lb of thinly sliced chicken breast. Season it with salt and pepper to taste. Stir-fry the chicken for about 5-7 minutes. Make sure it’s cooked through and no longer pink. Once done, remove the chicken from the pan. Now, add 1 sliced onion, 3 minced garlic cloves, and 1 tablespoon of grated ginger to the skillet. Stir-fry for 1 minute until you smell the great aroma. Next, toss in 1 cup of broccoli florets and 1 sliced red and 1 sliced green bell pepper. Stir-fry the veggies for 3-4 minutes. They should stay crisp and bright. Return the cooked chicken to the skillet. Add 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 2 teaspoons of sesame oil. Stir well and cook for another 2 minutes. Gradually pour in your cornstarch mixture while stirring. Cook for 1 more minute until the sauce thickens. Finally, add the toasted cashews and mix everything gently. Serve this vibrant dish over cooked jasmine rice. For a nice touch, garnish with extra toasted cashews and finely chopped green onions. Enjoy your meal! For the complete recipe, check out the Full Recipe. When making Thai Cashew Chicken Stir Fry, a few errors can ruin your dish. Here are some to watch out for: - Overcrowding the Pan: If you add too many ingredients at once, they will steam instead of fry. This leads to a soggy stir fry. - Not Prepping Ingredients: Chop all your veggies and chicken before cooking. This keeps things quick and smooth. - Ignoring Heat Levels: Use medium-high heat for a perfect stir fry. Too low and the food cooks slowly; too high and it burns. Stir frying is all about speed and technique. Here’s how to master it: - Cut Uniformly: Slice chicken and veggies into similar sizes for even cooking. - Use the Right Oil: Choose oils with high smoke points, like vegetable or peanut oil. This helps prevent burning. - Keep it Moving: Stir continuously to cook everything evenly. This also helps develop those delicious flavors. Serving your Thai Cashew Chicken is just as important as cooking it. Here are some ideas: - Serve Over Jasmine Rice: This fluffy rice soaks up the sauce and balances flavors. - Garnish with Fresh Herbs: Top with cilantro or green onions for a fresh touch. - Pair with a Light Salad: A cucumber salad can add a crispy, refreshing contrast to the warm stir fry. For the full recipe, check out the details above. {{image_4}} To make this dish vegetarian or vegan, swap the chicken for tofu. Use firm tofu for the best texture. Press it to remove extra water, then cut it into cubes. You can also replace the oyster sauce with mushroom sauce to keep the umami flavor. This keeps the recipe rich and satisfying without meat. If you like heat, add sliced Thai chilies or a spoon of chili paste. You can also try adding a splash of lime juice for zing. Incorporate fresh basil or cilantro for herbal notes. These additions will take your stir fry to the next level, making it exciting and packed with flavor. You can also use shrimp, beef, or pork as protein choices. Cook shrimp for just a few minutes until they turn pink. For beef or pork, slice it thin like chicken and stir-fry until cooked through. Each protein brings a unique taste and texture. Feel free to mix and match proteins to suit your taste. Check out the Full Recipe to explore more variations! To keep your Thai Cashew Chicken Stir Fry fresh, first let it cool. Place the stir fry in an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, freeze it. Use a freezer-safe container for freeze storage. The stir fry can last up to three months in the freezer. When it's time to eat your leftovers, reheat gently. Use a skillet over medium heat for the best result. Add a splash of water or broth to keep it moist. Stir occasionally to heat it evenly. You can also use a microwave. Heat in short intervals, stirring in between. This helps keep the flavor fresh. Meal prep is a great way to save time. Prepare the chicken and veggies ahead of time. Cut them and store them in separate containers. When you're ready to cook, just stir-fry everything together. You can also make a big batch of the sauce. Store it in the fridge for quick use during the week. This way, you can enjoy fresh stir fry with little effort! You can use tamari or coconut aminos as a soy sauce substitute. Both have a similar taste. Tamari is a gluten-free option. Coconut aminos are sweeter and lower in sodium. You can also mix liquid aminos with a bit of water for a lighter flavor. To make this dish gluten-free, use tamari instead of regular soy sauce. Check your oyster sauce for gluten-free options or use mushroom sauce. Always read labels to ensure all ingredients are safe for your diet. You can add snap peas, carrots, or zucchini. Cauliflower and baby corn work well too. Feel free to mix and match based on what you have. This dish is flexible and lets you use seasonal veggies. Yes, you can prep the ingredients ahead. Chop the veggies and slice the chicken. Keep everything in the fridge until you're ready to cook. You can also cook the dish and store leftovers. Just reheat it gently for the best taste. To enhance flavor, use fresh garlic and ginger. Toast the cashews for a nutty flavor. Don’t skip the fish sauce; it adds depth. Stir-frying on high heat locks in flavors and keeps veggies crisp. Follow the Full Recipe for best results. You learned how to make delicious Thai Cashew Chicken Stir Fry. We covered key ingredients, preparation steps, and tips to avoid common mistakes. Customization options let you make it your own. Storing leftovers and reheating methods ensure you enjoy it later. Cook this dish for a tasty meal that satisfies. Explore variations and have fun with the recipe. Enjoy the flavors and impress your friends and family with your cooking skills.

Thai Cashew Chicken Stir Fry

Get ready to elevate your dinner game with this delicious Thai Cashew Chicken Stir Fry! Packed with tender chicken, crunchy veggies, and flavorful sauces, this dish comes together in just 30 minutes. Learn how to perfectly toast cashews and create a mouthwatering sauce that elevates your stir fry to new heights. Click through for the full recipe and impress your family with a taste of Thailand tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) chicken breast, thinly sliced

1 cup raw cashews

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small onion, sliced

3 cloves garlic, minced

1 tablespoon grated ginger

1 cup broccoli florets

3 tablespoons soy sauce

1 tablespoon oyster sauce (or substitute with mushroom sauce for a vegetarian variation)

1 tablespoon fish sauce (optional for an additional flavor dimension)

2 teaspoons sesame oil

1 tablespoon cornstarch

2 tablespoons vegetable oil

Salt and pepper to taste

Cooked jasmine rice for serving

Instructions
 

Begin by preparing the cornstarch mixture: In a small bowl, combine the cornstarch with 1 tablespoon of water, stirring until smooth. Set this mixture aside as it will help to thicken your sauce later on.

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the raw cashews and toast them for approximately 2-3 minutes, stirring frequently, until they achieve a golden brown color. Remove the toasted cashews from the pan and set aside for later use.

      In the same skillet, add the remaining tablespoon of vegetable oil. When the oil is hot, introduce the sliced chicken breast, seasoning it with a pinch of salt and pepper. Stir-fry the chicken for about 5-7 minutes, or until it’s cooked through and no longer pink in the center. Once cooked, remove the chicken from the skillet and set aside.

        Add the onion, minced garlic, and grated ginger to the skillet, stir-frying for about 1 minute until they release their fragrant aromas.

          Next, incorporate the broccoli florets and sliced bell peppers into the skillet. Stir-fry the vegetables for an additional 3-4 minutes, ensuring they remain crisp-tender and vibrant in color.

            Return the cooked chicken back into the skillet, then add the soy sauce, oyster sauce, fish sauce (if using), and sesame oil. Toss everything together to coat the ingredients evenly, cooking for an extra 2 minutes.

              Gradually pour the prepared cornstarch mixture into the pan while stirring continuously. Cook for an additional minute until the sauce thickens slightly, embracing the chicken and vegetables beautifully.

                It’s time to finish: Sprinkle the toasted cashews over the stir-fry and lightly toss everything together to combine. Remove the skillet from heat.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the vibrant stir fry over a fluffy bed of jasmine rice, garnished with extra toasted cashews and a sprinkle of finely chopped green onions for a fresh and colorful finishing touch.