Go Back
Print
Take a look at this lush Thai recipe for cashew chicken, a great example of how easy it is to cook simple Asian flavored dinners at home!

Cashew Chicken Stir Fry

A quick, clean Thai stir fry with salty‑sweet sauce, crunchy toasted cashews, and crisp vegetables. Ready in 15 minutes once everything is prepped.
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Calories per serving 360 kcal

Ingredients

Chicken + Marinade

  • 7 oz chicken breast (200 g) diced
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp brown sugar

Stir Fry

  • 1 tsp garlic paste or 1 clove finely mashed
  • 1 red chili thinly sliced
  • 1 small onion roughly chopped
  • 1 cup carrots (120 g) sliced
  • ¼ cup chicken stock (60 ml)
  • ½ tsp cornstarch
  • vegetable oil

Finish

  • 3 tbsp toasted cashew nuts
  • 2 tbsp spring onion or chives chopped

Instructions

Marinate the chicken.

  1. Combine chicken with oyster sauce, fish sauce, soy sauce, and brown sugar. Chill for 10 minutes.

Heat the wok.

  1. Add a splash of oil and heat until smoking. Stir fry the garlic paste and sliced chili for a few seconds.

Cook the chicken.

  1. Add the chicken with its marinade. Stir fry for 2–3 minutes.

Add vegetables.

  1. Add onion and carrot. Stir fry until the chicken is nearly cooked.

Make the sauce.

  1. Pour in the chicken stock. Sprinkle in the cornstarch and stir until the sauce thickens and becomes glossy.

Finish.

  1. Add toasted cashews and spring onion. Taste and adjust with extra fish sauce or soy sauce. Serve immediately with jasmine rice.

    Cashew Chicken