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Thai Cashew Chicken Stir Fry

This vibrant and flavorful dish combines tender chicken, crunchy cashews, and fresh vegetables in a savory-sweet sauce, delivering comfort food perfection in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Chicken thighs retain more moisture and flavor.
  • 2 tablespoons vegetable oil Use high smoke point oils like canola or peanut oil.
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 medium carrot, julienned
  • 1/2 cup unsalted cashews Use fresh, crunchy cashews for the best texture.
Sauce Ingredients
  • 3 tablespoons soy sauce Consider using low-sodium for a healthier option.
  • 1 tablespoon oyster sauce
  • 1 tablespoon vinegar Rice vinegar adds a subtle sweetness.
  • 1 tablespoon brown sugar Light brown sugar gives a nice caramel flavor.
  • 1 tablespoon fish sauce
  • 1/4 teaspoon red pepper flakes Optional, adjust to taste.
For Serving
  • to taste Fresh cilantro or green onions, chopped For garnish.
  • as needed Cooked jasmine rice For serving, homemade or microwaveable.

Method
 

Preparation
  1. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Cooking the Chicken
  1. Add the bite-sized chicken pieces to the pan. Stir-fry for about 5-7 minutes, until browned and cooked through.
  2. Don't overcrowd the pan; work in batches if necessary for even cooking.
Sautéing Aromatics
  1. Remove the cooked chicken from the pan and set aside.
  2. In the same pan, add minced garlic and chopped onion. Stir-fry for about 2 minutes until the onion becomes translucent and the garlic is aromatic.
Adding Vegetables and Nuts
  1. Toss in the sliced red bell pepper, green bell pepper, julienned carrot, and unsalted cashews. Stir-fry for an additional 3-4 minutes until the vegetables are tender yet crisp.
Making the Sauce
  1. In a small bowl, combine soy sauce, oyster sauce, vinegar, brown sugar, fish sauce, and red pepper flakes. Mix to combine until the sugar dissolves.
Mixing Everything Together
  1. Return the chicken to the pan with the vegetables and pour your sauce over the mixture.
  2. Stir-fry everything together for another 2-3 minutes, allowing the sauce to coat the chicken and vegetables evenly.
Final Touch
  1. Garnish with chopped fresh cilantro or green onions and serve hot over a bed of jasmine rice.

Notes

For extra flavor, consider marinating the chicken in a bit of soy sauce and garlic for 20-30 minutes before cooking. For storage, keep leftovers in an airtight container in the fridge for up to 3 days.