Thai Chicken Cashews Recipes

THAI CHICKEN WITH CASHEW NUTS

Thai Chicken with Cashew Nuts image

A spicy, Thai style chicken dish with flavours of cashews, spring onions, and soy sauce. Serve over rice.

Provided by Shane Faz

Categories World Cuisine Recipes Asian Thai

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons sesame oil
4 ounces raw cashew nuts
2 fresh hot chile peppers, seeded and chopped
1 ⅛ pounds boneless skinless chicken breasts, cut into cubes
salt and pepper to taste
5 tablespoons light soy sauce
5 tablespoons fish sauce
1 tablespoon white sugar
1 bunch green onions, chopped

Steps:

Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
Stir in cashews and green onions, and stir fry for 2 minutes.

Nutrition Facts : Calories 442.5 calories, Carbohydrate 20 g, Cholesterol 77.9 mg, Fat 25 g, Fiber 2.5 g, Protein 37 g, SaturatedFat 4.9 g, Sodium 2114.4 mg, Sugar 6.6 g

THAI CASHEW CHICKEN STIR FRY

Thai Cashew Chicken Stir Fry image

Recipe video above. Crunchy and creamy cashews are the star in this popular Thai chicken stir fry! Tossed with a bold and savoury Thai stir fry sauce, make this as spicy as you want - or not at all.Thai Cashew Chicken is a dry-style stir fry so there's not a ton of sauce like with Chinese Cashew Chicken. But the flavour in this one is much more intense so you don't need nor do you want more sauce, it will be too salty!SPICINESS: Nice buzz to it from 1/2 a fresh chilli, not blow-your-head-off spicy.

Provided by Nagi

Categories Main Stir Fries

Number Of Ingredients 14

Ingredients

2 tbsp peanut oil ((or canola or vegetable oil))
1/2 cup raw cashews (, unsalted (Note 1 for roasted))
1 garlic clove (, finely minced)
1/2 onion ((brown, yellow, or white), cut into thin wedges)
200g/7oz chicken thighs (, skinless and boneless, sliced into 1cm / 1/3" thin strips (Note 2))
2 green onions (, cut into 2.5cm / 1" lengths, white part separated from green part)
1/2 red cayenne pepper (, deseeded and finely sliced on the diagonal (omit or reduce if preferred) (Note 3))
1 tbsp oyster sauce ((Note 4))
1 tsp dark soy sauce ((Note 5))
2 tsp fish sauce ((Note 6))
1 tsp white sugar
3 tbsp water
Red chilli (, finely sliced (optional garnish))
Jasmine rice (, for serving (or other rice of choice))

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!).

Nutrition Facts : Calories 454 kcal, Carbohydrate 17 g, Protein 26 g, Fat 32 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 982 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

THAI CASHEW CHICKEN

Thai Cashew Chicken image

A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.

Provided by SKOALZ

Categories World Cuisine Recipes Asian Thai

Time 3h

Yield 4

Number Of Ingredients 14

Ingredients

¼ cup soy sauce
¼ cup fish sauce
1 ½ tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 skinless, boneless chicken breast halves - cut into thin strips
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
¾ cup water
3 tablespoons creamy peanut butter
1 cup unsalted cashew nuts

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.

Nutrition Facts : Calories 669.1 calories, Carbohydrate 68.6 g, Cholesterol 60.9 mg, Fat 28.3 g, Fiber 2.9 g, Protein 37.2 g, SaturatedFat 5.7 g, Sodium 2251.6 mg, Sugar 14.4 g

THAI CASHEW CHICKEN CURRY

Thai Cashew Chicken Curry image

Make this ahead of time and refrigerate before you need to serve it - the flavour will only improve! FAT REDUCING TIP: Mix together one 400ml can lite coconut milk and one 400ml regular fat coconut milk. This will greatly reduce the fat content without sacrificing the rich coconut flavour. Use one canful of this mixture for this recipe and freeze the rest for later use.

Provided by Emjay99

Categories Curries

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon peanut oil, you'll need 2 half tablespoons separately
8 boneless skinless chicken thighs, all visible fat removed
1 medium onion, quartered and sliced
2 garlic cloves, minced
1 tablespoon green curry paste, Thai Kitchen brand is recommended
1/2 tablespoon brown sugar
1 tablespoon fresh ginger, grated, can be substituted with bottled ginger
1 tablespoon lime juice
1 tablespoon fish sauce
200 ml light coconut milk, see fat reducing tip in comments above
200 ml coconut milk, regular fat
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh Thai basil, chopped
1/2 cup whole dry-roasted cashews

Steps:

On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid).
In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic.
Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
Stir in the coconut milk, cilantro and Thai basil.
Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews.
Cool to room temperature and serve on basmati rice the next day.

Nutrition Facts : Calories 416.2, Fat 27.6, SaturatedFat 13.1, Cholesterol 114.5, Sodium 483.7, Carbohydrate 12.6, Fiber 1.1, Sugar 4, Protein 31.5