Description
This Thai Cashew Chicken recipe is a delightful combination of tender chicken, crunchy cashews, and colorful vegetables, all stir-fried in a savory and slightly spicy sauce. Perfect for a quick and flavorful weeknight dinner!
Ingredients
Scale
For the Sauce:
- 2 Tbsp light Japanese soy sauce
- 2 Tbsp fish sauce
- 4 Tbsp oyster sauce
- 1 Tbsp chili in oil
- 2 tsp sugar
For the Stir-Fry:
- 3 Tbsp oil
- 4 cloves garlic (minced)
- 1 lb chicken thigh filets (cut into strips)
- 3 medium-sized carrots (cut into matchsticks)
- 1.5 cups cauliflower (chopped)
- ¼ cup water
- ½ cup red onion (chopped)
- 1 cup cashew nuts
- 2 cups white button mushrooms (chopped)
- 2 spring onions (chopped)
Instructions
- Prepare the Sauce: Mix together all the sauce ingredients in a small bowl.
- Stir-Fry: Heat oil in a wok over medium-high heat. Sauté garlic until fragrant. Add chicken and stir-fry until seared.
- Add carrots, cauliflower, and water; stir-fry briefly.
- Stir in the prepared sauce, then add red onion, mushrooms, and cashew nuts; stir-fry.
- Finish by adding spring onions, mix, and let sit for a minute before serving with steamed rice.
Notes
- This dish cooks quickly, so have all ingredients prepped and ready to go.
- Adjust the spiciness by varying the amount of chili in oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 920mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Thai Cashew Chicken, stir-fry, Asian recipe, cashew chicken
