Description
A flavorful and easy-to-make Thai Cashew Chicken featuring tender chicken thighs coated in a light flour crust, stir-fried with crunchy cashew nuts, vibrant peppers, onions, and a glossy, savory sauce. Served best with steamed rice, this dish balances sweet, salty, and spicy notes for a satisfying meal.
Ingredients
Units
Scale
Chicken and Marinade
- 600g / 1.3lbs boneless skinless chicken thighs, diced into bite-sized pieces
- 1 tsp white pepper
- 2 tsp light soy sauce
- 50g / 1/3 cup plain flour
Frying and Sauce
- 120ml / 1/2 cup vegetable oil (for frying)
- 200g / 7oz unsalted cashew nuts
- 2 medium white onions, halved then diced into quarters (pull layers apart)
- 2 medium peppers (1 red, 1 green), diced similar size as onion
- 4 cloves garlic, finely diced
- 2 red chillies, deseeded if preferred for less spice
- 3 spring onions, separated into firm white part and green part, chopped into 2.5cm/1" pieces
- 1 1/2 tbsp granulated sugar
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce (additional)
To Serve
- Cooked rice
Instructions
- Marinate and coat the chicken: In a large mixing bowl, combine the diced chicken with white pepper and 2 teaspoons of light soy sauce. Mix well, then add the flour and toss until all pieces are thoroughly coated, creating an even crust on each piece.
- Fry the cashews: Heat the vegetable oil in a wok or large deep frying pan over medium-high heat. Once hot, add the cashew nuts and fry, stirring frequently, until they turn a deep golden color. Be careful as they can burn quickly. Use a slotted spoon to remove the cashews and set them aside in a bowl, leaving the infused oil in the pan.
- Fry the chicken in batches: Shake off any excess flour from the chicken pieces. Add the chicken in two batches to the hot oil and fry each batch for about 5 minutes, turning occasionally until golden and crispy on the outside and cooked through. Remove the cooked chicken with a slotted spoon and set aside. Discard all but about 2 tablespoons of the oil in the pan.
- Sauté the vegetables and aromatics: Add the diced peppers, onions, and garlic to the remaining oil in the pan. Stir-fry for 2 minutes until slightly softened. Then add the red chillies and the firm white parts of the spring onions, cooking for another minute to release their flavors.
- Combine chicken and sauce: Return the fried chicken to the pan and stir to combine. Add the granulated sugar, oyster sauce, and remaining 1 tablespoon of light soy sauce. Toss everything together ensuring the sugar dissolves and all ingredients are coated with a glossy sauce.
- Finish with cashews and spring onions: Fold in the fried cashew nuts and the green parts of the spring onions. Give everything a final stir to mix and heat through.
- Serve: Serve the Thai Cashew Chicken hot over steamed cooked rice. Enjoy this harmony of textures and flavors!
Notes
- Chicken: Using thigh meat allows a crispy crust without drying out the chicken; breast can be used but cooks faster and can dry out.
- Flour coating is essential to create a flavorful crust that absorbs and holds the sauce well.
- Chillies: Traditional recipes use whole dried red chillies, but fresh red chillies available in supermarkets work well also.
- This recipe is featured in the cookbook ‘Comfy’.
- Caloric values assume approximately half the frying oil is consumed to avoid overestimation.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
