Thai Cashew Nut Chicken

Savor the irresistible flavors of Thai cuisine with this Thai Cashew Nut Chicken recipe, a perfect balance of savory, nutty, and mildly spicy notes. Tender, marinated chicken thighs are stir-fried to golden perfection alongside crispy bell peppers, sweet onions, and fiery dried red chilies, creating a vibrant medley of textures and colors. The dish is elevated with a rich, umami-packed sauce made from oyster sauce, dark soy sauce, and a hint of fish sauce, while roasted cashews add a satisfying crunch to each bite. Ready in just 30 minutes, this quick and easy stir-fry is ideal for busy weeknights or a cozy dinner at home. Serve it with fragrant steamed jasmine rice for a traditional Thai meal everyone will love! Keywords: Thai Cashew Nut Chicken, easy Thai chicken recipe, stir-fry, cashew chicken recipe, quick weeknight dinner.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 g Boneless, skinless chicken thighs
• 2 tbsp Soy sauce
• 1 tbsp Cornstarch
• 3 tbsp Vegetable oil
• 0.5 cup Cashew nuts
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, sliced
• 1 medium Green bell pepper, sliced
• 1 small Yellow onion, sliced
• 4 Dried red chilies
• 2 tbsp Oyster sauce
• 1 tbsp Dark soy sauce
• 2 tsp Fish sauce
• 1 tsp Sugar
• 2 tbsp Water
• 2 Green onions, sliced into 1-inch pieces

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat and let it marinate for 10 minutes.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the cashew nuts and stir-fry until golden brown and fragrant, about 1-2 minutes. Remove from the wok and set aside.

Step 3

Add another 2 tablespoons of vegetable oil to the wok. Increase the heat to medium-high and add the marinated chicken. Stir-fry until the chicken is cooked through and slightly browned, about 5-6 minutes. Remove the chicken from the wok and set aside.

Step 4

In the same wok, add the minced garlic, red bell pepper, green bell pepper, yellow onion, and dried red chilies. Stir-fry for 3-4 minutes until the vegetables are softened but still slightly crisp.

Step 5

In a small bowl, combine the oyster sauce, dark soy sauce, fish sauce, sugar, and water. Mix well to make the stir-fry sauce.

Step 6

Return the cooked chicken to the wok with the vegetables. Pour the stir-fry sauce over the mixture and toss to coat everything evenly.

Step 7

Add the toasted cashew nuts and green onions to the wok. Stir-fry for another 1-2 minutes until everything is heated through and coated in the sauce.

Step 8

Remove from heat and serve immediately with steamed jasmine rice.

Nutrition Facts

Serving size	(1083.3g)

Amount per serving	% Daily Value*
Calories	1915.9

Total Fat 118.0g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 25.3g
Cholesterol 500mg	0%
Sodium 6450.3mg	0%
Total Carbohydrate 96.1g	0%
Dietary Fiber 20.0g	0%
Total Sugars 23.5g
Protein 131.3g	0%

Vitamin D 28IU	0%
Calcium 247.0mg	0%
Iron 15.6mg	0%
Potassium 3015.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 26.6%

Carbs: 19.5%