Thai Chicken in Cashew Sauce with Vegetables Recipe
This dish is a homemade version of a popular Thai stir-fry with chicken and crunchy cashew nuts. In Thailand, quick wok dishes like this are everyday lunches – a bit like our “pan-fried chicken”, just with more coriander and nuts. It’s great for a family meal, because the sauce is mildly spicy and creamy from the nuts, while the vegetables stay pleasantly crisp.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Umami
Salty
Nutty
Filling
Warming
Garlicky
Crunchy
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- chicken breast - 400 g
- unsalted cashew nuts - 80 g
- bell pepper czerwona - 1 piece
- carrot - 1 piece
- onion - 1 piece
- garlic - 3 cloves
- soy sauce sojowy jasny - 3 tablespoons
- oyster sauce ostrygowy - 2 tablespoons
- brown sugar trzcinowy - 1 teaspoon
- rice vinegar or lime juice ryżowy lub sok z limonki - 1 tablespoon
- water - 60 ml
- oil roślinny o neutralnym smaku - 2 tablespoons
- red chili pepper - 0.5 piece
- chives or spring onion - 2 tablespoons
- rice jaśminowy ugotowany
Main Ingredient:
chicken
Preparation
- Prepare all the ingredients: cut the chicken into thin strips, the bell pepper into strips, the carrot into thin half-slices, the onion into thin wedges, and finely chop the garlic and optional chili.
- In a small bowl, mix the soy sauce, oyster sauce, sugar, rice vinegar or lime juice, and water. Set aside.
- In a dry large frying pan or wok, toast the cashew nuts over medium heat for 3–4 minutes, stirring often, until lightly browned and fragrant. Transfer them to a plate.
- In the same pan, heat 1 tablespoon of oil over fairly high heat. Add the chicken, spread it out in a single layer and fry for 4–5 minutes, stirring occasionally, until the meat turns white and lightly browned. Transfer the chicken to a plate.
- Add the second tablespoon of oil to the pan. Add the onion, carrot and bell pepper. Stir-fry for 4–5 minutes over fairly high heat, stirring often, until the vegetables soften slightly but remain crisp.
- Add the garlic and optional chili. Fry for about 30–40 seconds, stirring, until you can clearly smell the garlic, but do not let it brown.
- Return the chicken and any juices to the pan. Stir to combine.
- Pour in the prepared sauce from the bowl. Cook for 2–3 minutes over medium heat, stirring, until the sauce thickens slightly and coats the meat and vegetables.
- Add the toasted cashew nuts, stir and cook for about 1 more minute.
- Taste the dish and, if needed, season with a little more soy sauce or lime juice.
- Serve the hot cashew chicken over cooked jasmine rice, sprinkled with chopped chives or spring onion.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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