Stir-Fry Cashew Chicken is easy to make and tastes way better than takeout! This sauce is full of flavor and contains just the right amount of heat.
I have so many different kinds of nuts in my pantry. The main reason for this is because I make a smoothie bowl every weekday morning. The purpose is for my Instagram account, => @nattyspantry <= check me out, and follow me if you haven't followed me yet. You will get 269 smoothie recipes all year long.
I love to add cashew nuts in my smoothie bowl as the topping, make some healthy granola with them, or create something good that I am having a craving for.
This Stir-Fry Cashew dish is the first answer I think of when I see cashews. This dish is one of the famous in Thai cuisine. However, a lot of Thai food has influence by local Chinese cuisine. This dish is prepared in the Chinese way, I would say similar to Kung Pao, because of the main ingredients made up from the nust, chili, onion, and green onion. But the stir-fry cashew is a little sweeter than Kung Pao, and uses fish sauce for the flavor and taste.
Note for the recipe:
- This recipe requires fish sauce. If you can't find it in your local Asian grocery, you can use oyster sauce or regular soy sauce. Please be sure to add only half of the sauce recipe required for the taste; then you may add more if you need it.
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Stir-fry Cashew Chicken
Author: Nattaya Worrakitpoonpol
YIELD: 4 serving
PREP TIME: 15 Mins
COOK TIME: 11 mins
TOTAL TIME: 26 mins
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small onion, cut into halves
6-8 finger-length dried red chilies, seeded and cut into halves
1/2 cup roasted cashew nuts, rinsed and drained
2 scallions, trimmed and cut into 1 1/2-in lengths
1 medium bell pepper, julienned
Marinade Sauce for Chicken:
2 chicken breast, cut into small cubes
1/2 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
3 tablespoons Oyster sauce
1 tablespoons Fish Sauce
1 teaspoon sugar
1 tablespoon Sesame oil
Heat up a wok over medium-high heat and add the vegetable oil. Once the oil is heated add the onion and keep stirring for 1 minute.
Turn the heat to medium heat then add garlic and keep stirring for 1 minute.
Add Chicken and allow it to cook at high heat for 4-5 minutes. Then add the cashews, red bell pepper, keep tossing and stirring for 2 minutes.
Add the sauce, chili, and green onion, keep stir-frying until fragrant or when you smell the spicy aroma of the chilies. Keep Stir-fry until the sauce gets a little more thick and shiny, for about 2 minutes.
Serve immediately with steamed jasmine rice.
Hi, I am Natty! And Thank you for stopping by!! I am a foodie girl who has a passion for cooking, exercise and photography. There are so many favorite recipes from my family and friends I have tried throughout my journey that balances out and makes a healthy meal. I would like to take you on a journey to a different pantry around the world to share my favorite stories and recipes. My hope is that they inspire and benefit you.
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