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Thai cashew chicken stir fry served over jasmine rice in a white bowl

Thai Cashew Chicken Stir Fry

A bold and savory Thai-style dry stir fry loaded with crunchy golden cashews and juicy chicken thighs, tossed in an intense Thai stir fry sauce. Ready in under 20 minutes with as much or as little chili as you like.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 454
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp peanut oil or canola or vegetable oil
  • 0.5 cup raw cashews unsalted
  • 1 garlic clove finely minced
  • 0.5 onion brown, yellow, or white, cut into thin wedges
  • 7 oz boneless skinless chicken thighs sliced into 1/3-inch thin strips
  • 2 green onions cut into 1-inch lengths, white and green parts separated
  • 0.5 red cayenne pepper deseeded and finely sliced on the diagonal, optional
  • 1 tbsp oyster sauce sauce component
  • 1 tsp dark soy sauce sauce component, do not substitute with light soy
  • 2 tsp fish sauce sauce component
  • 1 tsp white sugar sauce component
  • 3 tbsp water sauce component
  • jasmine rice for serving
  • red chili finely sliced, optional garnish

Equipment

  • Wok or large skillet
  • Slotted spoon
  • Small mixing bowl

Method
 

  1. Mix all sauce ingredients together in a small bowl and set aside next to the stove.
  2. Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes, stirring occasionally, until deep golden and fully crunchy. Remove with a slotted spoon and set aside, keeping the oil in the pan.
  3. Turn heat up to high. Add garlic and onion and cook for 30 seconds, tossing constantly.
  4. Add chicken strips and cook for 1 minute until the outside turns from pink to white.
  5. Add the white parts of the green onions and the chili. Cook for 1 minute until chicken is just cooked through.
  6. Pour in the sauce and cook for 1 minute, stirring constantly, until it reduces to a glossy syrup that coats and stains the chicken a mahogany color.
  7. Add the green parts of the green onions and the toasted cashews. Toss for 30 seconds until greens are just wilted.
  8. Transfer to a serving dish and serve immediately over jasmine rice, garnished with sliced fresh chili if desired.

Notes

Use raw unsalted cashews for maximum flavor and crunch. Chicken thighs stay juicier than breast. Dark soy sauce is essential for the signature mahogany color and deep flavor. Fish sauce can be replaced with extra soy sauce if needed. Prep all ingredients before starting as stir fries move fast. Stores in the fridge for up to 4 days or freezes well for up to 2 months.
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