Explore the diverse variations of Cashew Chicken Stir Fry found across Asia, and delve into the unique flavors of our Thai rendition. Distinct from the original Chinese version, our Thai Cashew Chicken Stir Fry offers a delightful balance of sweetness, tanginess, and a drier yet flavor-packed profile.
To create this dish, begin by deep frying the chicken before stir frying it with garlic, tamarind sauce, fish sauce, and palm sugar. Enhance the flavors further by incorporating onion, spring onion, and the star ingredient, "Crunchy Cashew Nuts." If you desire a spicier kick, simply add some dried chilies.
For the chicken, you can choose boneless cuts such as thigh, breast, or tenderloin. While there is no definitive right or wrong choice, I recommend using thighs for their juiciness and crunchiness.
The spotlight of this dish falls upon the Cashew Nuts. Opt for unsalted roasted cashews for the best results. If you only have raw cashews on hand, you can toast them in the wok until cooked, which usually takes about 3-5 minutes. Even with roasted cashews, an additional round of toasting will lend them a delightful crunch, nuttiness, and an enjoyable pop.
This Thai Cashew Nut Stir Fry recipe is both quick and easy, taking only 25 minutes to prepare at home. It serves as a fantastic option for a speedy lunch or dinner. Pair it with Thai-style egg fried rice or authentic pineapple fried rice, and complement your meal with a side of Tom Yum Goong soup.
Give this recipe a go and enjoy the deliciousness of one of my favorite Thai dishes at the comfort of your home. Let’s get cooking!
To make this recipe, you are going to need:
- 200 g. boneless chicken (cut into bite-size pieces)
- 1 cup cooking oil to deep fry chicken
- 1 cup roasted cashew nuts
- 1 brown onion
- 100 g. green onion
- 2 tablespoon minced garlic
- ¼ cup tamarind paste
- 3 tablespoon fish sauce
- 3 tablespoon palm sugar
- 6-10 dried chillies (depend on how spicy you want it to be)
- White sesame to sprinkle
Here is a step-by-step guide on how to make Delicious Thai Cashew Chicken Stir Fry Recipe
1 Gather all the essential ingredients.
2 Double roast the cashew nuts in a pan over medium-low heat. Add some olive oil and toast them for about 2-3 minutes until they become fragrant and golden.
3 In the same pan, add cooking oil and minced garlic. Stir for 30 seconds.
4 Add the chicken to the pan for deep frying. It will take approximately 8 minutes. Fry the chicken until it is cooked and turns a crunchy golden color. Once cooked, remove the chicken from the pan.
5 Using the same pan and cooking oil from the deep-fried chicken, add fish sauce, palm sugar, and tamarind paste. Stir them well together until the palm sugar is melted.
6 Add the cashew nuts to the sauce and stir them until the sauce thickens.
7 Add onion and green onion to the pan. Stir them well until they are coated in the sauce.
8 Continue stirring the ingredients and then add the fried chicken to the pan. Keep stirring everything together well.
9 Add as many dried chillies as you like, depending on your desired level of spiciness. Stir continuously.
10 Sprinkle white sesame seeds over the dish as a garnish. Serve and enjoy Thai Cashew Chicken with Jasmine rice.
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Delicious Thai Cashew Chicken Stir Fry Recipe
Discover the amazing flavors of Thailand with our tasty Thai Cashew Chicken Stir Fry recipe. This dish combines tender chicken, crunchy cashews, and vibrant vegetables in a delicious savory sauce. It's easy to make and brings the authentic taste of Thailand to your table in under 30 minutes. Let’s get cooking!
Ingredients
- 200 g. boneless chicken (cut into bite-size pieces)
- 1 cup cooking oil to deep fry chicken
- 1 cup roasted cashew nuts
- 1 brown onion
- 100 g. green onion
- 2 tablespoon minced garlic
- ¼ cup tamarind paste
- 3 tablespoon fish sauce
- 3 tablespoon palm sugar
- 6-10 dried chillies (depend on how spicy you want it to be)
- White sesame to sprinkle
Directions
- Gather all the essential ingredients.
- Double roast the cashew nuts in a pan over medium-low heat. Add some olive oil and toast them for about 2-3 minutes until they become fragrant and golden.
- In the same pan, add cooking oil and minced garlic. Stir for 30 seconds.
- Add the chicken to the pan for deep frying. It will take approximately 8 minutes. Fry the chicken until it is cooked and turns a crunchy golden color. Once cooked, remove the chicken from the pan.
- Using the same pan and cooking oil from the deep-fried chicken, add fish sauce, palm sugar, and tamarind paste. Stir them well together until the palm sugar is melted.
- Add the cashew nuts to the sauce and stir them until the sauce thickens.
- Add onion and green onion to the pan. Stir them well until they are coated in the sauce.
- Continue stirring the ingredients and then add the fried chicken to the pan. Keep stirring everything together well.
- Add as many dried chillies as you like, depending on your desired level of spiciness. Stir continuously.
- Sprinkle white sesame seeds over the dish as a garnish. Serve and enjoy Thai Cashew Chicken with Jasmine rice.
