Thai Cashew Cashew Chicken Stir Fry Recipes

THAI CASHEW CASHEW CHICKEN STIR FRY RECIPE

Steps:

• First, add all the sauce ingredients to a small bowl. Mix it well and set it aside. Cut the chicken into small dices, gather, and prepare all the ingredients.
• Next, marinate the chicken pieces with soy sauce, baking soda, corn starch, and sugar. Set aside for at least 15 minutes. If you have more time, you can leave for an hour.
• Heat the wok into low medium heat, drizzle 1 teaspoon of oil and saute the cashew nuts for 2-3 minutes until crispy golden brown. Then remove wok and set it aside.
• Drizzle a bit of oil in the wok and bring the heat over medium-high heat. Add the marinated chicken pieces and stir fry for 2-3 minutes until the chicken is cooked through. Remove the pan and set it aside.
• In the remaining pan, add more oil if needed and bring it to medium-high heat. Add onions and stir fry for few seconds, and follow with the dried chillies. Next add the garlic, red peppers and mushrooms.
• Place the cooked chicken back in the wok and pour the sauce mixture in. Toss well to combine everything evenly.
• Once the sauce become thick and glossy, turn off the heat, sprinkle cashew nuts and spring onions. Combine well with other ingredients. Serve immediately while hot with a bowl of plain rice or noodles.

THAI CASHEW CHICKEN STIR FRY

Steps:

• Sauce: Mix all the Sauce ingredients in a small bowl.
• Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
• Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
• Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
• White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
• Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
• Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
• Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

THAI CASHEW CHICKEN

Steps:

• In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
• Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY

Steps:

• In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
• In a medium bowl, season the chicken with salt, pepper, and cornstarch.
• Heat a 9.5" fry pan over medium-high heat and add sesame oil.
• Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
• Remove chicken and set aside in a separate bowl.
• Add the broccoli and bell peppers, and cook for 2-3 minutes.
• Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
• Remove from heat and serve over brown rice.
• Enjoy!

AUTHENTIC THAI CASHEW CHICKEN

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

THAI CASHEW CHICKEN

Steps:

• Clean and pat-dry the chicken breasts, then thinly slice into bite-sized pieces. Combine the chicken and sweet dark soy sauce in a large bowl. Mix until the chicken is fully coated in the sauce, then set aside to marinate for 15-20 minutes.
• Combine the light soy sauce, oyster sauce, fish sauce, tamarind paste, brown sugar, corn starch, and water in a measuring cup (for easier pouring) or small bowl. Mix until thoroughly combined, then set aside.
• Prepare/chop the onion, garlic, red chilies, red and yellow bell peppers, and spring onion as indicated in the 'Ingredients' section. Rinse the Thai dried red chilies and pat-dry with a paper towel. Remove the stems and set aside.
• Heat ½ tablespoon of canola oil in a large nonstick wok over medium high-heat. Once hot, add the Thai dried red chilies and sauté for 20-40 seconds until they crisp up and are fragrant. Use a slotted spoon to transfer them to a paper towel lined plate to drain. (No need to wipe out the oil in the wok.)
• Lightly toss the marinated chicken with the all-purpose flour (it will be sticky). Add 1.5 tablespoon of canola oil to the wok and heat over medium-high heat. Once hot, add the chicken and quickly spread the pieces out around the pan. Cook for about 2 minutes, stir-frying constantly, until the chicken pieces have cooked through on both sides. (Note: The pieces will be a bit sticky at first, but they will loosen up as you stir-fry in the oil.) Switch off the heat and use a slotted spoon to transfer to a clean bowl. Wipe out the wok with a paper towel.
• Heat the remaining 1.5 tablespoons of canola oil in the wok over high heat. Once hot, add the onion, garlic, and red chilies. Stir-fry for 30 seconds until fragrant.
• Add red and yellow bell peppers and toss for 30 seconds to combine.
• Add the cashews and Thai dried red chilies and stir-fry for 30 seconds until everything in the wok is combined well.
• Add the chicken and pour the sauce over everything in the wok. Toss for 1-2 minutes, until everything is coated well in the sauce and it has slightly thickened.
• Add the spring onion and toss through for 20 seconds to combine, then switch off the heat.
• Transfer to a serving bowl/dish and serve with warm steamed rice.