Mandy Croft
Thai Cashew Chicken is a beloved dish that captures the perfect harmony of savory, nutty, and mildly spicy flavors in an effortless stir fry. Originating from Chinese culinary roots but heavily embraced and uniquely adapted by Thai cuisine, this dish stands out for its crunchy cashews, tender chicken, and bold but balanced sauce. Whether you’re a fan of Thai food or just looking for a quick and flavorful weeknight dinner, this recipe delivers authentic taste with simple ingredients and fast cooking.
What is Thai Cashew Chicken?
Cashew Chicken combines bite-sized chicken pieces and crunchy cashew nuts stir-fried with a savory sauce. While the classic Chinese version tends to be saucier, the Thai variant is known for its drier stir fry style that concentrates the flavors and enhances texture. The Thai version also incorporates quintessential seasonings such as fish sauce and sometimes Thai chili paste, lending it a distinctive aroma and an umami-rich depth.
In Thai, the dish is called gai pad med mamuang himmapan (ไก่ผัดเม็ดมะม่วงหิมพานต์), literally translating to “chicken stir-fried with cashew nuts.” It’s a staple that showcases the blend of Thai and Chinese culinary influences: fresh ingredients, high-heat cooking, and a mix of spicy, salty, and slightly sweet layers.
Key Ingredients for Thai Cashew Chicken
- Cashews: The star of the show, raw cashews are preferred for toasting in the wok, which unlocks their fullest nutty flavor and crunch. If using pre-roasted cashews, a light re-toasting enhances their texture.
- Chicken: Boneless, skinless chicken thighs are ideal for juiciness and flavor. Chicken breast can be used if tenderized beforehand to avoid dryness.
- Aromatics: Garlic and onions form the flavorful base, sautéed briefly to release their fragrance.
- Green Onions: Added in two parts — the white section for cooking and the green tips for freshness and color.
- Chili: Fresh red chili or dried chilies are optional depending on your preferred spice level.
- Sauce Components:
- Oyster sauce for umami richness and acting as a thickener
- Dark soy sauce for deep color and flavor punch
- Fish sauce to add the signature Thai complexity
- White sugar to balance the salty and savory flavors
- Water to moderate consistency
How to Prepare Thai Cashew Chicken
Step 1: Prepare the Sauce
Mix oyster sauce, dark soy sauce, fish sauce, sugar, and water in a small bowl. This balance of salty, sweet, and savory flavors is the key to the dish’s bold taste.
Step 2: Toast Cashews
Heat oil in a wok or large skillet over medium heat. Add raw cashews and toast for about 3 minutes until golden and crunchy. Remove and set aside, retaining the flavorful oil.
Step 3: Sauté Aromatics and Chicken
Turn heat up to high. Add minced garlic and onion wedges to the oil, stir-frying for 30 seconds to release aromas. Add chicken strips and cook until they start to turn white on the outside, about 1 minute.
Step 4: Add Green Onion Whites and Chili
Introduce the thicker, white parts of the green onions and sliced chili. Stir-fry for another minute until the chicken is nearly cooked through.
Step 5: Incorporate the Sauce
Pour the prepared sauce into the wok. Cook for about a minute, allowing the sauce to reduce and coat the chicken and vegetables with a glossy mahogany hue.
Step 6: Finish with Green Onion Greens and Cashews
Add the tender green part of the onions and the toasted cashews. Toss everything together for 20 to 30 seconds just to warm through and slightly wilt the onions.
Serving Suggestions
Thai Cashew Chicken pairs best with fragrant jasmine rice, whose subtle perfume complements the dish’s bold flavors beautifully. However, any type of rice – white, brown, basmati, or even cauliflower rice for a low-carb option – works well.
To brighten the meal, serve alongside a simple Asian-style side salad or refreshing smashed cucumbers dressed with a sesame-based dressing. These light sides balance the richness of the stir fry and up the vegetable intake effortlessly.
Pro Tips for the Perfect Thai Cashew Chicken
- Use unsalted cashews to keep the dish from becoming overly salty.
- For a juicier texture, marinate chicken beforehand with a bit of soy sauce.
- Avoid overcooking chicken breast by cutting thicker pieces and stirring just until cooked.
- Double-toast pre-roasted cashews to intensify crunch and flavor.
- Adjust chili quantity according to your spice tolerance – the dish is traditionally mildly spicy but can be customized from mild to fiery.
- Always prep all ingredients and sauce beforehand to ensure a smooth and fast cooking process since stir fries cook quickly.
Conclusion
Thai Cashew Chicken is a delightful dish that combines simplicity, speed, and flavor brilliance. Its drier stir fry style with the crunch of freshly toasted cashews, rich umami sauce, and tender chicken makes it an all-time favorite for home cooks and Thai food enthusiasts alike. With accessible ingredients and straightforward steps, you can bring this authentic taste of Thailand right to your kitchen.
Give this recipe a try, and enjoy the satisfying blend of textures and flavors that make Thai Cashew Chicken a staple in Thai cuisine!
Ingredients Summary (for 2 servings)
- 2 tbsp vegetable or peanut oil
- 1/2 cup raw unsalted cashews
- 1 clove garlic, finely minced
- 1/2 onion, thinly sliced
- 200g (7oz) boneless skinless chicken thighs, sliced into thin strips
- 2 green onions, separated whites and greens, cut into 1-inch segments
- 1/2 red chili, deseeded and sliced (optional)
Sauce:
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp white sugar
- 3 tbsp water
Instructions Summary
- Mix sauce ingredients.
- Toast cashews in oil until golden; remove cashews, keep oil.
- Stir-fry garlic and onions in oil.
- Add chicken and cook until white.
- Add green onion whites and chili; cook further.
- Pour in sauce, cook until reduced and glossy.
- Stir in cashews and green onion tops; toss briefly.
- Serve hot with jasmine rice.
Enjoy your culinary adventure with this authentic, flavorful, and easy Thai Cashew Chicken!
