Classic Thai Cashew Chicken Stir-Fry
Classic Thai Cashew Chicken Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon granulated sugar
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
For the Stir-Fry
- 3 tablespoons canola oil, divided
- 1/2 cup raw cashews
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 4 dried red chilies, stems removed, seeds shaken out (or more/less to taste)
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 3 scallions, cut into 1-inch pieces
- 4 cups cooked jasmine rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/2 teaspoon white pepper. Mix well to coat the chicken evenly. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
In a small bowl, whisk together the oyster sauce, 1 tablespoon soy sauce, fish sauce, granulated sugar, chicken broth, and 1 teaspoon cornstarch until smooth. Set the stir-fry sauce aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the raw cashews and stir-fry for 2-3 minutes until golden brown and fragrant. Remove the cashews from the wok and set aside.
⏱️ 3 min
- 4
Add 1 tablespoon of canola oil to the same wok. Increase heat to high. Add the marinated chicken in a single layer and cook for 3-4 minutes, flipping occasionally, until browned and mostly cooked through. Remove the chicken from the wok and set aside with the cashews.
⏱️ 4 min
- 5
Add the remaining 1 tablespoon of canola oil to the wok. Add the minced garlic, sliced shallot, and dried red chilies. Stir-fry for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 6
Add the red bell pepper and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 7
Return the cooked chicken to the wok. Give the prepared stir-fry sauce a quick whisk again, then pour it over the chicken and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 2 min
- 8
Stir in the toasted cashews and scallions. Toss everything together for another 30 seconds. Remove from heat.
⏱️ 1 min
- 9
Serve immediately over hot jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Thai Cashew Chicken Stir-Fry
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon granulated sugar
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
For the Stir-Fry
- 3 tablespoons canola oil, divided
- 1/2 cup raw cashews
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 4 dried red chilies, stems removed, seeds shaken out (or more/less to taste)
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 3 scallions, cut into 1-inch pieces
- 4 cups cooked jasmine rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/2 teaspoon white pepper. Mix well to coat the chicken evenly. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
In a small bowl, whisk together the oyster sauce, 1 tablespoon soy sauce, fish sauce, granulated sugar, chicken broth, and 1 teaspoon cornstarch until smooth. Set the stir-fry sauce aside.
⏱️ 3 min - 3
Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the raw cashews and stir-fry for 2-3 minutes until golden brown and fragrant. Remove the cashews from the wok and set aside.
⏱️ 3 min - 4
Add 1 tablespoon of canola oil to the same wok. Increase heat to high. Add the marinated chicken in a single layer and cook for 3-4 minutes, flipping occasionally, until browned and mostly cooked through. Remove the chicken from the wok and set aside with the cashews.
⏱️ 4 min - 5
Add the remaining 1 tablespoon of canola oil to the wok. Add the minced garlic, sliced shallot, and dried red chilies. Stir-fry for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 6
Add the red bell pepper and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 7
Return the cooked chicken to the wok. Give the prepared stir-fry sauce a quick whisk again, then pour it over the chicken and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 2 min - 8
Stir in the toasted cashews and scallions. Toss everything together for another 30 seconds. Remove from heat.
⏱️ 1 min - 9
Serve immediately over hot jasmine rice.
⏱️ 1 min