Bored of the same old chicken dishes every time? Let me introduce you to Thai cashew chicken recipe- a delightful combination of sweet, savory, and nutty flavors!
One of the signature characteristics of Thai cuisine is its balance of flavors. In most Thai dishes, you will find a delicious combination of sweet, salty, sour, or spicy elements using fresh herbs, aromatic spices, and different types of sauces. And this technique of blending different elements is beautifully reflected in today’s recipe: cashew chicken.
Made with tender chicken, crunchy cashews, and a flavorful sauce, cashew chicken is a delicious combination of sweet, salty, and savory elements. The honey, soy sauce, and oyster sauce used in the recipe create a perfectly balanced sauce that beautifully coats the chicken pieces. The addition of ginger and garlic brings a lively zest to the dish, making each bite more satisfying!
For spice lovers, there’s the option to adjust the amount of dried red chilies as per your preference. To finish the dish on a unique note, cashew nuts are sprinkled on top, adding a delightful crunch to every mouthful.
Is Cashew Chicken Chinese or Thai Food?
Thai Cashew Chicken is a popular stir-fry dish with extra fish sauce and Thai chili paste to make it spicy and served with Jasmine rice but I like to have it with basmati rice. Although it is a Chinese dish, in Thailand, they make Thai cashew chicken with a balance of sweet, salty, and spicy flavors, characteristic of Thai cuisine.
Cashew chicken is a Chinese-American dish created by a Chinese immigrant chef named David Leong. Thai cuisine has a similar dish called “Gai Pad Med Mamuang,” which uses cashews, chicken, and typical seasonings like fish sauce, Thai chili paste, Thai birds-eye chilies, etc. Make this recipe flavor distinctive from Chinese cashew chicken.
Make-Ahead Tips For Thai Cashew Chicken Recipe
This recipe is crafted with your busy schedule in mind! Although the recipe requires only 15 minutes to finish, you might need extra time to prepare the ingredients. You can prep a few things the night before to simplify your morning rush. Here are some make-ahead tips to help your cooking process:
Marinate The Chicken Overnight
Marination is a crucial step in cooking cashew chicken; it takes some time to do it right. You can save up on this time by marinating the chicken the night before you want to cook this dish.
Mix the chicken pieces with seasonings and cornstarch as per the recipe instructions. Place the marinated chicken into a resealable bag or you can cover the mixing bowl with a plastic wrap and store it in the fridge overnight. Once you take the bowl out for cooking, give the chicken a quick stir to ensure the marinade coats all the pieces. This helps distribute the flavor and results in a delicious dish.
Store The Veggies
One of my biggest challenges in the kitchen is the time spent peeling and chopping. By preparing the vegetables ahead of time, you can speed up your cooking process and make the whole experience more enjoyable!
For this cashew chicken recipe, you will need one medium onion, one green bell pepper, and two spring onions. Start by peeling the onion and chopping it into small pieces before transferring it into a container. Wash and deseed the bell pepper, then chop it into bite-sized pieces and add it to the container with the onions.
For the spring onion, you need to use a separate container or a resealable bag for storage. As it’s added to the end of the cooking, the spring onions taste better if they stay crisp.
Mix Sauce In Advance
Mixing the sauce in advance eliminates the hassle of searching for ingredients and stirring the mixture when you are short on time. Having it ready in advance will give you peace of mind, knowing that all you have to do is focus on cooking the chicken and veggies when it’s time to prepare the meal.
The good news is that you can keep the sauce in the refrigerator for up to 3-4 days, allowing you to cook another day if you’re not in the mood!
Pre-Toast The Cashews
One of the steps in preparing cashew chicken is toasting the raw cashew nuts to bring out their rich and nutty flavor. Instead of doing this step in the middle of cooking, you can toast the cashews beforehand and store them in an airtight jar.
This way, the nuts stay crunchy, and you can toss them into the dish at the last minute, maintaining their delightful crunch.
Storage Options
You can even make the cashew chicken stir fry in advance if you don’t mind reheating it later! Once the cashew chicken is cooked, let it cool completely and come to room temperature before transferring it to an airtight container. You can keep the dish in the refrigerator for 2-3 days without compromising its flavor or texture.
For longer storage, you can freeze the cashew chicken for up to 3 months. To avoid freezer burn, it’s best to wrap the dish tightly with plastic wrap or aluminum foil before placing it inside an airtight container. Label the container with the storage date to know how long it has been in the freezer.
Recipe Card
Thai Cashew Chicken Recipe Done in 15 Minutes
Ingredients
For Chicken Marination
- 500 grams Chicken Thighs (Boneless)
- 1 tsp / 6 g Salt
- ½ tsp / 1 g Black Pepper
- 1 tbsp / 15 ml Light Soy Sauce
- 1 tbsp / 8 g Cornstarch
For Sauce
- 2 tbsp / 30 ml Light Soy Sauce
- 1 tsp / 5 ml Dark Soy Sauce
- 1 tbsp / 15 ml Rice Vinegar
- 1 tbsp / 15 ml Oyster Sauce
- 1 tsp / 5 ml Fish Sauce (Optional)
- 2 tsp / 10 ml Sesame oil
- 1 tbsp / 21 g Honey
- ½ cup / 118 ml Water
- 1 tbsp / 8 g Cornstarch
- ½ tsp / 1 g Black Pepper
For Cooking
- 4 tbsp / 60 ml Cooking Oil (Divided)
- ½ cup / 65 g Cashew Nuts
- 1 tbsp / 8 g Minced Garlic
- 1 tbsp / 7 g Minced Ginger
- 4-5 Dried Red Chilies (Sliced)
- 1 medium-size Onion (Roughly Chopped)
- 1 medium-size Green Bell Pepper (Chopped)
- 2 Spring Onions (cut in 1.5-inch pieces)
Instructions
Marinate The Chicken
- Take a large mixing bowl and place 500 grams of boneless chicken thighs cut into bite-sized pieces.
- Sprinkle 1 tsp of salt and ½ tsp of black pepper over the chicken.
- Add 1 tbsp of light soy sauce and 1 tbsp of cornstarch to the bowl.
- Using a spatula, mix everything well to coat the chicken with the seasonings and cornstarch. Set aside the bowl for later use.
Prepare The Sauce
- In a small mixing bowl, pour 2 tbsp of light soy sauce and 1 tsp dark soy sauce.
- Add 1 tbsp of rice vinegar, 1 tbsp of oyster sauce, and 1 tsp fish sauce(optional) to the bowl.
- Pour 2 tsp of sesame oil and 1 tbsp of honey into the sauce.
- Add ½ cup of water and 1 tbsp of cornstarch to the mix.
- Sprinkle ½ tsp of black pepper over the sauce and mix well until the cornstarch dissolves. Set aside the bowl for later use.
Fry The Cashew Nuts
- Place a pan on the stove over high heat and pour 2 tbsp of cooking oil into it.
- Add ½ cup of cashew nuts to the pan and stir fry for 2-3 minutes or until they turn golden colour. Keep stirring while frying the cashew nuts to prevent burning.
- Once the cashew nuts are done, transfer them to a plate and keep them aside for later use.
Cook The Chicken
- Pour another 2 tbsp of oil into the pan.
- Add the marinated chicken pieces to hot oil.
- Fry the chicken for 5-6 minutes and flip them using a spatula when one side is done.
- Once the chicken is cooked through, transfer it to a plate and set aside.
Saute Ginger, Garlic and Chilies
- In the same pan, add 1 tbsp of minced garlic and 1 tbsp of minced ginger.
- Add 4-5 pieces of dried red chilies sliced into small pieces and stir fry for 30 seconds.
Cook The Veggies
- Add 1 medium-sized roughly chopped onion to the pan.
- Add 1 medium-sized chopped green bell pepper to the onion and fry for another 30 seconds.
- Toss in 2 spring onions cut into 1.5-inch pieces into the pan.
- Stir to mix all the vegetables together.
Combine Chicken and Sauce
- Add the chicken you fried earlier to the pan.
- Pour the prepared sauce over the chicken and vegetable mixture.
- Stir to coat everything with the sauce and cook for another 1-2 minutes.
Sprinkle Cashew Nuts, Serve and Enjoy!
- Add the fried cashew nuts back into the pan.
- Give everything a final stir to combine,
- Serve your Thai cashew chicken with steamed rice, and enjoy!
Video
The tender chicken covered in a yummy sauce that clings to each piece provides a delicious, savory experience in every bite. Despite the rich flavor of the cashew chicken dish, the entire cooking process is done in a mere 15 minutes!
As it requires minimal preparation and basic ingredients that are found in your pantry, it’s an ideal choice for a quick weeknight meal, or you can make this at a family get-together, a social gathering, or as a party menu; everyone will love this recipe.
Recipe FAQs
What Nuts Can I Use Instead Of Cashew?
Cashews are better suited for this dish because of their creamy texture. However, you can use other nuts, such as almonds, pecans, peanuts, or walnuts.
Can I Bake Cashew Chicken?
Yes, you can bake the marinated chicken pieces instead of stir-frying. Place the chicken on a baking sheet and bake at 400 degrees Fahrenheit for 20 minutes until thoroughly cooked.
What Other Cuts Of Chicken I Can Use For This Recipe?
Chicken thighs are better suited for this recipe. However, you can use other cuts such as chicken breast, drumstick, wings, etc.
1 comment
Thank you for sharing this recipe