Thai Cashew Chicken Stir-Fry

Name: Thai Cashew Chicken Stir-Fry
Total time: 20 min
Yield: 2 people
Ingredients: 10.5 oz Chicken breast or thigh (cubed); 0.5 cup Roasted cashew nuts; 5 count Dried chilies; 0.5 count Onion (cubed); 0.5 count Bell pepper (cubed); 3 cloves Minced garlic; 2 tbsp Oyster sauce; 1 tbsp Light soy sauce; 1 tsp Granulated sugar; 1.5 tbsp Vegetable oil

Under 30 MinsHigh ProteinStovetopDinner • LunchThai

Easy

20min

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A well-balanced Thai Cashew Chicken featuring the aroma of dried chilies and garlic. This non-greasy side dish is easy to prepare using an electric skillet with clear timing for frying and sautéing.

If you are looking for a luxury restaurant-quality dish that can be easily made at home with just one electric skillet, Thai Cashew Chicken is the perfect answer. This menu stands out with the perfect combination of tender chicken, crunchy roasted cashews, and the aroma of lightly toasted dried chilies that add a touch of heat without being overwhelming. The savory-sweet sauce glazes every ingredient perfectly, making it irresistible when served with hot jasmine rice. Best of all, it uses affordable ingredients and allows for great heat control with an electric skillet, ensuring 100% cooked, tender chicken every time.

Ingredients

300 g Chicken breast or thigh (cubed) (approx. 1 heaping cup)
50 g Roasted cashew nuts (approx. ½ cup)
5 pcs Dried chilies
0.5 whole Onion (cubed)
0.5 whole Bell pepper (cubed)
3 cloves Minced garlic
2 tbsp Oyster sauce
1 tbsp Light soy sauce
1 tsp Granulated sugar
1.5 tbsp Vegetable oil

Instructions

1
Set the electric skillet to medium-low heat. Add vegetable oil and fry the dried chilies until they darken and become fragrant (approx. 1-2 minutes). Remove and set aside.
2
In the same skillet, add the chicken and sauté until 100% cooked and white all over (approx. 5 minutes). Remove and set aside.
3
Add minced garlic to the skillet and sauté until golden and fragrant, followed by the onion and bell pepper. Sauté until the vegetables soften (approx. 3 minutes).
4
Return the cooked chicken, roasted cashews, and fried dried chilies to the skillet.
5
Season with oyster sauce, light soy sauce, and sugar (if too dry, add 1-2 tablespoons of water). Toss everything together until the sauce glazes the ingredients beautifully (approx. 2 minutes). Turn off the heat and serve with hot rice.

Chef's Tips

•For a slightly crispy texture, lightly coat the chicken in cornstarch or frying flour before sautéing.
•Be careful not to roast the dried chilies on high heat as they can burn and become bitter.

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Recipe By

Kitchen Buddy Chef