Thai Cashew Chicken Stir Fry is a delicious and colorful dish that combines tender chicken, crunchy vegetables, and rich cashews in a savory sauce. This dish is perfect for a quick weeknight meal, combiningthe flavors of soy, oyster sauce, and fish sauce with a hint of sweetness from brown sugar. Serve it over steamed jasmine rice for a complete and satisfying meal.

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup unsalted cashews
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vinegar (replacing wine vinegar)
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Fresh cilantro or green onions, chopped (for garnish)
• Cooked jasmine rice (for serving)

How to Make Thai Cashew Chicken Stir Fry

Step-by-Step Instructions

1. Cook the Chicken:

• Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
• Add the bite-sized chicken pieces to the pan and stir-fry until they are browned and cooked through, about 5-7 minutes.
• Once cooked, remove the chicken from the pan and set it aside.

2. Sauté the Aromatics:

• In the same pan, add the minced garlic and chopped onion.
• Stir-fry for about 2 minutes, until the onion becomes translucent and the garlic is fragrant.

3. Cook the Vegetables:

• Add the sliced red and green bell peppers, julienned carrot, and 1/2 cup of unsalted cashews to the pan.
• Stir-fry for another 3-4 minutes, until the vegetables are tender yet still crisp.

4. Make the Sauce:

• In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon vinegar, 1 tablespoon brown sugar, 1 tablespoon fish sauce, and 1/4 teaspoon red pepper flakes (if using).
• Mix the sauce ingredients until well combined.

5. Combine and Stir-Fry:

• Return the cooked chicken to the pan with the vegetables.
• Pour the sauce over the mixture and stir-fry everything together for another 2-3 minutes, ensuring that the chicken and vegetables are evenly coated with the sauce.

6. Serve:

• Garnish the stir fry with chopped fresh cilantro or green onions.
• Serve hot over steamed jasmine rice.

Helpful Tips:

• Chicken Choice: You can use either chicken breasts or thighs for this recipe. Thighs tend to be juicier, but breasts will work just as well if you prefer leaner meat.
• Vegetable Texture: Stir-fry the vegetables just until they are tender-crisp to maintain their vibrant color and crunch.
• Cashews: Toasting the cashews beforehand can enhance their flavor and add an extra layer of texture to the dish.

Frequently Asked Questions

Q: Can I use other vegetables in this stir fry?
A: Absolutely! You can add or substitute vegetables such as broccoli, snap peas, or zucchini based on your preference.

Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.

Q: Is there a substitute for fish sauce?
A: If you don’t have fish sauce or prefer not to use it, you can substitute it with soy sauce or tamari for a similar umami flavor.

Storage Instructions:

• Refrigeration: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: This stir fry can be frozen for up to 2 months. For best results, freeze the stir fry without the cashews and add fresh cashews when reheating.

Enjoy your Thai Cashew Chicken Stir Fry as a flavorful, nutritious, and satisfying meal that’s easy to prepare any night of the week!