Chinese/Thai Cashew Chicken Stir Fry Recipe

Chinese/Thai Cashew Chicken Stir Fry Recipe

Chinese/Thai Cashew Chicken Stir Fry Recipe

This Chicken and Cashew stir fry recipe takes the very best of Chinese and Thai cuisines and perfectly fuses them together. We’ll use a few specialist ingredients, including the fish sauce you can buy right here! (The previous was an affiliate link to a product for which I earn a commission per purchase.)

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Introduction

I’ve talked before about the items on the menu that often get overlooked. I can’t help it. I’m just drawn to the strongest, the most intense and the most exotic.

Somehow, subtlety has just never really been in my nature. So when I’m ordering food I make my way straight to the sweetest, the sourest, the spiciest and the meatiest.

When it comes to Thai food, that means the green curries, the Panangs and the Massamans.

When it comes to Chinese food, it means fantastic dumplings, chilli beef and anything suitably sweet and sour. I never said I had the most refined palate …

And then there’s cashew chicken.

About the dish

Far from being the first dish I would have gone for on a Thai or Chinese menu, cashew chicken is a simple stir fry with an easy, unintimidating recipe.

Despite its simplicity, however, it has absolutely become one of my go-to dishes when ordering Thai food from our local Thai takeaway.

It’s actually more of a Chinese dish for the most part. But it is popular in both cuisines and differs only very slightly.

This version of the dish sits somewhere in the middle of the two. It comes with the savouriness of soy, the sweetness of Chinese cuisine and the ever-present fish sauce used most commonly in Thai cuisine.

The sauce is made with the aforementioned soy and fish sauce, along with brown sugar, either oyster sauce or mirin, a tiny splash of vinegar, crushed garlic and some ginger paste.

The dish itself contains chicken, cashews, which we’ll roast ourselves, broccoli, red and yellow peppers and onions, white and spring.

Finished with rice and sesame, and a little cornstarch to thicken the sauce, it’s sweet, salty, easy going and super tasty.

A quick guide – Thai Cashew Chicken Stir Fry Recipe

This is a nice, simple dish to get together. I find it best to start with the absolute basics.

Ready your rice in a small saucepan and boil some water for when you’re ready to cook.

Next, we’ll chop up our vegetables and our meat. Trimming the broccoli and dicing the chicken and peppers.

We’ll also Julienne the spring onions and set them aside, then finely dice the white onion.

Next up, we’ll prepare the sauce. This begins with the peeling and crushing of some garlic. Then we’ll throw in the soy sauce, fish sauce, brown sugar, mirin or oyster sauce and the ginger paste.

Then we’re ready to cook.

We’ll start by oiling and salting the cashew nuts and roasting them in a hot oven until they’re brown and crunchy.

Next, we’ll start the stir fry by caramelising the onions in a medium saucepan with a good glug of oil and some salt. Then we’ll add the chicken and colour it all over.

While the chicken colours, we’ll start the rice boiling and in another pan, simmer the broccoli until it softens.

We’ll add the peppers and stir fry everything in the dish a little further, then the spring onions and some cornstarch. Once we’ve stirred the cornstarch coating the ingredients, we’ll add the broccoli and the sauce and stir everything together, hopefully resulting in a perfectly cooked plate of food with a wonderful, thick, sweet, salty, sticky sauce.

We’ll plate up the rice, then the stir fry, add any additional necessary seasonings and garnish with sesame seeds.

A few final things to remember

  • Oyster sauce can be replaced with mirin for their (very loosely) similar flavour profiles. The difference in consistency are balanced out by the use of cornstarch to thicken the sauce.
  • Brown sugar can always been replaced with honey. It’s easier to work with and some might say tastier. Totally up to you.
  • If your cashew nuts are already roasted, unsurprisingly, you can skip the nut roasting step!
  • For a more totally Thai vibe, add some Thai chillies. I love to add chillies, but I am also aware that most people who

Similar Recipes & Useful Sides

Delicious Thai Yellow Curry – Just like my Thai yellow chicken curry, this fantastic recipe takes the fresh, vibrant flavours of Thailand and adds to them the complex flavours of dry spices and earthy turmeric.

Perfect Prawn Pad Thai – The national dish of Thailand. Quite possibly the perfect stir fry! With fresh seafood, paper thin rice noodles, crunchy peanuts, zingy tamarind and fiery chilli.

Thai Chicken Massaman Curry – An amazing Mughal dish that perfectly merges Thailand’s incredible, fresh, beautiful flavours with the most decadent richness and spiciness of India at its most indulgent.


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Chinese/Thai Cashew Chicken Stir Fry Recipe

This Chicken and Cashew stir fry recipe takes the very best of Chinese and Thai cuisines and perfectly fuses them together.
Prep Time 15 mins
Cook Time 15 mins
Course Dinner, main, Main Course
Cuisine Chinese, Thai
Servings 2

Ingredients
  

Main Ingredients

  • 2 lrg Chicken Breasts or legs, if boned and prepped
  • 1/2 Red Bell Pepper
  • 1 cup Tenderstem Broccoli or regular broccoli, trimmed down to small florets
  • 1 White Onion
  • 2/3 cups White Rice
  • 2-4 Spring Onions

Sauce & Garnish

  • 3 Cloves Garlic
  • 2 tsp Ginger Paste
  • 2-3 tbsp Soy Sauce
  • 1 tbsp Mirin or oyster sauce
  • 1-2 tsp Fish Sauce
  • 1 splash White Wine Vinegar
  • 1 tbsp Brown Sugar or honey
  • 1/2 cup Cashew Nuts
  • Sesame Seeds

Instructions
 

Prep

  • Roast the cashew nuts with salt and oil at 180c for 10 – 20 minutes or until slightly browned and crisp. Keep an eye on them, You don’t want to go too far.
  • Pour your rice into a small saucepan and boil some water for when you’re ready to cook. Don’t pour it in yet.
  • If necessary, trim the broccoli and start it simmering in a small pan for about 5 minutes or until slightly softened.
  • Core your pepper and remove any seeds, then dice it up into suitably sized pieces. I’ll leave the specifics to you.
  • Peel and finely dice the onion, then set aside.
  • Dice up the chicken.
  • Julienne the spring onions.
  • Peel your garlic and crush it into a small pot. Add the soy sauce, fish sauce, mirin (or oyster sauce), brown sugar and vinegar, then give them a stir.

Cook

  • Re-boil the kettle and submerge the rice, then add the same volume again and boil until the water has totally evaporated and the rice is perfectly cooked. You may want to agitate the rice at the bottom once or twice as it cooks to stop it sticking to the bottom of the pan. You can add salt or you can rely on the seasoning from the sauce. There’s a lot of salty stuff in the sauce, so bear that in mind.
  • Caramelise the onions with a little salt for a few minutes in a large, oiled pan on medium heat, then add the chicken and colour a little all over.
  • Add the peppers and allow them to cook for a few minutes before adding the cornstarch, followed by the sauce, spring onion, cashew nuts and the pre-cooked broccoli.
  • Stir everything together and prepare to plate. First the rice, then the meat, veg and sauce, then any additional seasonings you might require and a garnish of sesame seeds.
Keyword cashew chicken, chicken and cashew, thai cashew chicken

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