Thai Cashew Chicken Stir Fry Recipe

Name: Thai Cashew Chicken Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 chicken breasts, cut into bite-size pieces or strips; 1 small cooking onion, diced; 3-4 cloves garlic, finely chopped; 1-2 red chilies, sliced, OR 1/2 to 3/4 tsp. dried chili flakes; 1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. prepared lemongrass (available at Asian stores); 4 green onions, cut into thirds; 5-8 large leaves suey choy or other chinese cabbage, such as bok choy, chopped into square bite-size pieces; 1/2 cup cashews, dry roasted, unsalted; 1-2 cups shiitake mushrooms, sliced; marinade: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water; 1/4 cup chicken broth or white wine (or white cooking wine or sherry); SAUCE:; 3 Tbsp. white cooking wine; 1 cup chicken broth; 2 Tbsp. soy sauce; 1 Tbsp. rice vinegar; 1/2 tsp. dark soy sauce; 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores); 2 heaping Tbsp. brown sugar; OTHER:; 1 Tbsp. cornstarch powder, dissolved in 3 Tbsp. water; 1-2 Tbsp. oil for stir-frying

Servings: persons

2-3 chicken breasts, cut into bite-size pieces or strips
1 small cooking onion, diced
3-4 cloves garlic, finely chopped
1-2 red chilies, sliced, OR 1/2 to 3/4 tsp. dried chili flakes
1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. prepared lemongrass (available at Asian stores)
4 green onions, cut into thirds
5-8 large leaves suey choy or other chinese cabbage, such as bok choy, chopped into square bite-size pieces
1/2 cup cashews, dry roasted, unsalted
1-2 cups shiitake mushrooms, sliced
marinade: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water
1/4 cup chicken broth or white wine (or white cooking wine or sherry)
SAUCE:
3 Tbsp. white cooking wine
1 cup chicken broth
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1/2 tsp. dark soy sauce
2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
2 heaping Tbsp. brown sugar
OTHER:
1 Tbsp. cornstarch powder, dissolved in 3 Tbsp. water
1-2 Tbsp. oil for stir-frying

1
Preparation:
2
Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.
3
Combine all stir-fry sauce ingredients in a bowl or large cup, stirring well. Set aside.
4
In a large wok or frying pan, fry the onion, garlic, chili, minced lemongrass and green onion in oil over medium-high heat (1-2 minutes).
5
Add the marinated chicken plus mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.
6
Add the Chinese cabbage and continue stir frying until it softens and turn bright green (about 1 minute).
7
Finally, add the sauce you made earlier, plus the cashews. Then add the cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).
8
Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet). If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more dark soy sauce.
9
Serve with Thai jasmine-scented rice or Thai Sticky Rice Recipe. Enjoy!
10
I added broccoli, carrots and peppers

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2-3 chicken breasts, cut into bite-size pieces or strips, 1 small cooking onion, diced, 3-4 cloves garlic, finely chopped, 1-2 red chilies, sliced, OR 1/2 to 3/4 tsp. dried chili flakes, and more.

Yes, Thai Cashew Chicken Stir Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Cashew Chicken Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions