Marina RazoTiropitas: Phyllo Cheese Triangles 15 hours ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 6 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 9 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 23 days ago
Trevor WestChicago Hot Dogs Recipe 26 days ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...
Thank you, dear Darlene!

Thai Cashew Chicken Stir Fry

Blossom Lady
Apr 05, 2021 04:08 AM
Thai Cashew Chicken Stir Fry

This Thai Cashew Chicken is a great Thai food favorite that’s incredibly quick to make. Crunchy golden cashews and chicken are tossed in a simple yet bold Thai stir fry sauce with as much or as little fresh chilli as you want! Stir fries featuring cashews are a favorite across Asia and the Thai version is one of the best! There’s plenty of flavor coating the stir fry ingredients that stains and flavors the rice when you mix it through.

What to serve with Thai Cashew Chicken Stir Fry? The traditional rice of Thailand is Jasmine Rice which has a lovely, subtle perfume, making it decidedly more interesting than plain white rice! Though really, any kind of rice will work just fine here – brown, white, basmati, jasmine, and for those of you on a low-carb bender, Cauliflower Rice. I’d also add a simple side salad just to up the vegetable quota. Then of course, my fallback that works with literally anything: simple, classic Asian Sesame Dressing. Use this for any vegetables – raw, roasted, steamed, blanched. You just can’t go wrong with it!


  • 2 tbsp peanut oil (or canola or vegetable oil)
  • 1/2 cup raw cashews , unsalted
  • 1 garlic clove , finely minced
  • 1/2 onion (brown, yellow, or white), cut into thin wedges
  • 200g/7oz chicken thighs , skinless and boneless, sliced into 1cm / 1/3" thin strips
  • 2 green onions , cut into 2.5cm / 1” lengths, white part separated from green part
  • 1/2 red cayenne pepper , deseeded and finely sliced on the diagonal
  • SAUCE:
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 2 tsp fish sauce
  • 1 tsp white sugar
  • 3 tbsp water
  • Red chilli , finely sliced (optional garnish)
  • Jasmine rice , for serving (or other rice of choice)
Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Add to bookmarks
Assign tags
No comments