Thai Cashew Chicken Stir Fry

Thai cuisine is celebrated for its unique combination of flavors that create a symphony of taste in every dish. At the heart of Thai cooking lies the balance of four fundamental tastes: sweet, salty, sour, and spicy. This balance is achieved through the use of a variety of ingredients that are staples in Thai kitchens.

Discover the vibrant flavors of Thai Cashew Chicken Stir Fry, a delicious dish that combines tender chicken thighs, crunchy cashews, and fresh vegetables in a savory sauce. Perfect for both novice and experienced cooks, this recipe guides you through creating a meal that's not only satisfying but also visually appealing. Explore its nutritional benefits and cultural significance, and learn how to adjust ingredients to suit your taste. Enjoy an exciting culinary adventure with every bite!

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Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup raw cashews

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup snow peas

3 green onions, chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

1/4 cup low sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

1/4 teaspoon crushed red pepper flakes (adjust for spice level)

Juice of 1 lime

Fresh cilantro for garnish (optional)

Instructions

Toast the Cashews: In a large dry skillet over medium heat, toast the cashews until golden brown, stirring frequently (about 3-5 minutes). Remove and set aside.

Cook the Chicken: In the same skillet, add 2 tablespoons of vegetable oil. Increase heat to medium-high, and add the chicken pieces. Cook until browned and cooked through, approximately 6-8 minutes. Remove from skillet and set aside.

Sauté Vegetables: In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Then add the red and yellow bell peppers and snow peas. Stir-fry for about 3-5 minutes, or until veggies are tender-crisp.

Combine Everything: Add the chicken back into the skillet with the sautéed vegetables. Pour in the soy sauce, oyster sauce, fish sauce, brown sugar, and crushed red pepper flakes. Mix well to combine everything.

Thicken Sauce: Drizzle the cornstarch mixture into the pan while stirring. Allow the sauce to thicken slightly for about 2 minutes. Remove from heat.

Finish and Serve: Squeeze lime juice over the stir fry. Toss in the toasted cashews and chopped green onions. Give it a final stir to combine flavors.

Garnish: Serve hot, garnished with fresh cilantro if desired, alongside jasmine rice or noodles.

Prep Time, Total Time, Servings:

25 minutes | 30 minutes | 4 servings