If you have never tried Thai cashew chicken before, well be prepared to have your life changed. I am not a fan of cashews (or any nut for that matter), but there is something about them in this dish that just works. When I was little I would eat everything on my plate and strictly leave the cashews, but I have to say, when I made this dish a couple nights ago I ate every last cashew. I am a little proud of my accomplishment. The best part was I enjoyed every single bite…maybe a little too much since I when back for thirds. Who eats three bowls??
Thai cashew chicken is simple to make and almost every single ingredient in it you can find at your local grocery store. For the sauce you will need fish sauce, oyster sauce, and black soy sauce. If you can’t find these and don’t have access to an Asian market then Amazon will be your best friend. Here are the links to buy these sauces. Fish sauce: Amazon Oyster sauce: Amazon Black soy sauce: Amazon
You don’t have to purchase these exact brands, there are a lot of good brands out there for all of these sauces. Also if you purchase these from my Amazon links I make a tiny portion, so thanks for helping me out! Now lets start prepping our meal!
Grab a cutting board and knife. First mince the garlic, thinly slice the onion, cut the green onion in 1 inch pieces (only the green part), and cut the dried peppers in bite sized pieces. Mix the oyster sauce, fish sauce, and dark soy sauce in a bowl and set aside.
Add a couple drops of oil to your wok and heat on high, add the cashews and toast them until they are slightly charred, then set aside. Add the peppers to the wok and toast them for about a minute, and set aside.
Dab the chicken with a paper towel to remove excess moisture, then cut into bite sized pieces. Put the chicken in a large mixing bowl and lightly coat the chicken in flour.
Heat your wok on high and add oil and the chicken. Cook the chicken until it is almost completely cooked through, stirring occasionally. If the chicken seems to dry add more oil. Remove the chicken and place it on a paper towel lined plate to rest.
If the wok seems dry add a little more oil, then add the garlic and fry until fragrant (be careful not to burn the garlic). Add the yellow onions and fry until slightly soft for about 2 minutes. Add the chicken, sauce mixture, cashews, peppers, sugar, and 1/3 cup of water.
Fry for about 2-3 minutes, then add the green onions and fry for an additional minute. Serve with jasmine rice and Nam Pla Prik! That wasn’t too hard now was it??
Thai Cashew Chicken
- •3 cups of chicken about 1 lb.
- •1/2 large yellow onion about 1 cup
- •2 stalks green onion
- •1/2 cup cashews
- •1/2 cup dried chili peppers
- •3 cloves garlic
- •3 tbsp. oil
- •1/3 cup water
- •2 tbsp. black soy sauce
- •1 tbsp. oyster sauce
- •2 tbsp. fish sauce
- •1/4 cup flour
- •1 1/2 tbsp. sugar
Mince the garlic, slice the yellow onion, and cut the green onions in 1 inch pieces (only the green part). Mix the oyster sauce, black soy sauce, and fish sauce in a bowl and set aside.
Dab the chicken with a paper towel to remove moisture, then cut into bite sized pieces. Add the chicken to a large mixing bowl, add the flour, and toss to coat.
Heat the wok on high, add a little bit of oil and toast the cashews for about 1 minute, then remove them and set aside. Add the peppers and toast them for about 1 minute, then set aside.
Add oil and chicken to the wok, fry until almost cooked completely through (stirring occasionally). If the chicken seems dry while being cooked add more oil. Remove the chicken and place it on a paper towel lined plate to rest.
If there is no more oil in the wok add a bit and add the garlic, fry it until fragrant (being careful not to burn it), then add the yellow onion. Fry until the onions are slightly soft for about 2 minutes then add the chicken, sauce mixture, cashews, peppers, sugar, and 1/3 cup of water.
Fry for about 2-3 minutes, then add the green onions and continue frying and stirring for an additional minute. Serve over jasmine rice and serve with Nam Pla Prik. To make the Nam Pla Prik mix together 2 tbsp. fish sauce, juice from 1/2 lime, and 2 Thai hot chili peppers. ENJOY!!!