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Thai Cashew Chicken

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Crispy Thai cashew chicken tossed with colorful peppers, onions, chillies and crunchy cashews in a glossy savory-sweet sauce. A quick and flavorful main course that’s perfect served with rice.

Ingredients

  • 600g / 1.3lbs boneless skinless Chicken Thighs, diced into bite-sized pieces
  • 1 tsp White Pepper
  • 1 tbsp + 2 tsp Light Soy Sauce
  • 50g / 1/3 cup Plain Flour
  • 120ml / 1/2 cup Veg Oil, for frying
  • 200g / 7oz Unsalted Cashew Nuts
  • 2 medium White Onions, halved then diced into quarters, layers pulled apart
  • 2 medium Peppers, such as 1 red and 1 green, diced into pieces similar in size to the onion
  • 4 cloves Garlic, finely diced
  • 2 Red Chillies, sliced and deseeded if preferred
  • 3 Spring Onions, white and green parts separated and chopped into 2.5cm / 1-inch pieces
  • 1 1/2 tbsp Granulated Sugar
  • 1 tbsp Oyster Sauce
  • Cooked Rice, for serving

Instructions

  1. In a large mixing bowl, combine the chicken with the white pepper and 2 teaspoons of soy sauce. Mix in the flour until the chicken is fully coated.
  2. Heat the oil in a wok or large, deep frying pan over medium-high heat for a few minutes. Once hot, add the cashews and fry until deep golden, watching carefully as they can burn quickly. Remove with a slotted spoon and set aside, leaving the oil in the pan.
  3. Working in two batches, shake any excess flour from the chicken and add it to the hot oil. Fry for about 5 minutes per batch, until golden and crisp on the outside and cooked through. Remove with a slotted spoon and set aside. Carefully discard all but around 2 tablespoons of oil from the pan.
  4. Add the peppers, onions and garlic and stir-fry for about 2 minutes. Add the chillies and firm white parts of the spring onions and fry for 1 minute longer.
  5. Return the chicken to the pan, then stir in the sugar, oyster sauce and remaining 1 tablespoon of soy sauce. Add the fried cashews and green parts of the spring onions. Toss until the sugar has dissolved and the glossy sauce lightly coats everything. Serve immediately with cooked rice.

Notes

  • Chicken thighs stay juicy during frying, but boneless chicken breast can be substituted if preferred.
  • Deseed the red chillies for a milder dish or leave the seeds in for extra heat.
  • Watch the cashews closely while frying because they can turn from golden to burnt very quickly.
  • Serve immediately with freshly cooked rice for best results.

Nutrition

Find it online: https://yumfamilyrecipes.com/thai-cashew-chicken/