Thai Cashew Chicken
Try this Thai Cashew Chicken recipe, or contribute your own.
Try this Thai Cashew Chicken recipe, or contribute your own.
- 1/2 cup water
- pinch of salt
- 2 cloves garlic chopped
- 1 tsp cornstarch
- 2 tbsp light soy sauce
- 1/2 red bell pepper sliced
- rice for serving
- 1 lb boneless skinless chicken breast chopped
- 3 stalks green onions chopped
- 1 tbsp dark sweet soy sauce
- 2 tsp oyster sauce
- 1/2 tsp red pepper flakes (opt - skip if you don't want th
- 1/4 tsp ground white pepper (opt)
- 1/2 yellow onion sliced
- 1 tbsp all-purpose flour
- 1/2 cup raw cashews (or use roasted and unsalted cashews)
- 1/4 cup cooking oil (like vegetable or peanut oil)
- Carbohydrate 3.69185659906533 g
- Cholesterol 65.77089365 mg
- Fat 1.48877909619991 g
- Fiber 0.43985552138307 g
- Protein 27.0713092186837 g
- Saturated Fat 0.384322402453091 g
- Serving Size 1 1 serving (169g)
- Sodium 439.502761938511 mg
- Sugar 3.25200107768226 g
- Trans Fat 0.415612320859911 g
- Calories 144 calories
Step-by-step
- Make sauce: Whisk together garlic, water, light soy sauce, dark sweet soy sauce, and oyster sauce. Whisk in cornstarch. Add red pepper flakes and white pepper (if using). Set aside.
- Prep ingredients: Slice onion and bell pepper and combine. Chop green onions. Dice chicken and toss with a pinch of salt and flour.
- Set onions / peppers, green onions, chicken, sauce, and cashews near the stove. Place a paper towel on top of a plate and set that near the stove.
- Heat cooking oil in a wok over medium-high heat.
- When oil is hot, add cashews and saute until golden brown and toasted, 1 to 2 minutes (watch carefully to prevent them from burning). Set cashews on paper-towel lined plate. Leave oil in the wok.
- To remaining oil in wok, add chicken. Let chicken cook for 2 minutes without stirring (this will help it to brown on the bottom).
- Continue cooking, turning occasionally, until chicken is golden brown and cooked through, 6 to 7 minutes total.
- Transfer chicken to the plate with the cashews and return wok to heat.
- To any remaining oil in the wok, add onions and bell peppers.
- Saute until tender, 3 to 4 minutes. (Add a splash of water if the pan starts to look dry.)
- Pour sauce over onions and peppers.
- Simmer until sauce starts to thicken, 1 to 2 minutes.
- Add green onions, chicken, and cashews to pan. Cook everything together for 1 minute to coat in sauce.
- Serve over rice.
My Go-To Thai Cashew Chicken: A Busy Woman's Recipe
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of homework, after-school activities, and the ever-present pressure to get a healthy, delicious meal on the table. That's why I rely on recipes that are quick, easy, and bursting with flavor. This Thai Cashew Chicken recipe fits the bill perfectly. It’s become a staple in my household, a weeknight warrior that consistently impresses my family without requiring hours in the kitchen. The sweet and savory sauce, the satisfying crunch of the cashews, and the tender chicken make it a complete meal that everyone loves.
What I love most about this recipe is its adaptability. Feel free to adjust the spice level to your preference. If you're not a fan of red pepper flakes, simply omit them. Or, if you like a little extra kick, add a few more. The same goes for the vegetables. I often substitute broccoli or snow peas for the bell peppers, depending on what's fresh at the market. This recipe is a blank canvas for your culinary creativity, allowing you to personalize it to your taste and dietary needs. The key is the balance of flavors – the sweetness of the soy sauce, the savory depth of the oyster sauce, and the satisfying crunch of the cashews create a harmonious blend that keeps my family coming back for more.
The beauty of this dish lies not only in its deliciousness but also in its speed and efficiency. The entire cooking process takes less than 30 minutes, a feat that is incredibly valuable during a busy weeknight. The prep work is minimal, and the cooking itself is straightforward. This recipe is perfect for those nights when you need a quick and satisfying meal without sacrificing flavor or quality. It's a testament to the fact that delicious, healthy food doesn't have to be complicated or time-consuming. It just requires a little bit of planning and a recipe that's as reliable as it is flavorful. I hope you enjoy this recipe as much as my family and I do. It's more than just a meal; it's a symbol of efficiency and deliciousness, perfectly tailored for the modern, busy woman.
Beyond the Recipe: This Thai Cashew Chicken is not just a recipe; it’s a solution. A solution to the age-old dilemma of what to make for dinner on a busy weeknight. It's a recipe that understands the demands of modern life. It's adaptable, fast, and incredibly delicious. It's the kind of recipe that earns a permanent spot in your weeknight rotation. It's a lifesaver for busy moms, single professionals, and anyone who appreciates a delicious, healthy, and convenient meal without the fuss.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or some sriracha for extra heat.
- Add some veggies: Broccoli florets, snow peas, or sliced carrots are great additions.
- Make it a complete meal: Serve over rice, quinoa, or noodles.
- Meal prep friendly: Cook the chicken and sauce ahead of time and reheat for a quick weeknight dinner.
This Thai Cashew Chicken is more than just a recipe; it’s a testament to the fact that delicious and healthy food doesn’t have to be complicated or time-consuming. It's a flavorful and satisfying dish that fits seamlessly into even the busiest of schedules. Try it out, and I'm sure it will become a favorite in your kitchen, just as it has in mine. Bon appétit!
