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Thai Chicken Cashew Stir-Fry

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Ingredients

Adjust Servings:
1 lb (approx. .5 kg) Chicken Breasts
3 Tbsp Corn Starch or flour
1 cup Water
2 Tbsp Olive Oil or ghee or clarified butter
1 Onion
3 Garlic Cloves
2-3 stalks Celery
1 bunch Fresh Broccoli
1 can Water Chestnuts
3 Tbsp Soy Sauce
2 Tbsp Dark Soy Sauce optional (or fish sauce or oyster sauce)
1/2 tsp Szechuan Pepper
1/4 tsp Cayenne Pepper
8-12 depending on your heat preference Dried Thai Bird's Eye Chili Fresh ones are ideal - use about 3-4
Approx. 10-15 leaves Fresh Thai Basil
2 Tbsp Brown Sugar
1 1/2 cups Cashews
1 Lime
1 bunch Spring Onions
or Basmati (optional for serving) Jasmine Rice

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Thai Chicken Cashew Stir-Fry

I have not once experienced the same taste of chicken cashew stir-fry at any Thai or Asian restaurrant around the globe. In Germany, chicken cashew stirfry is much milder and made with a dark soy sauce. I personally do not like fish taste, so I omit shrimp paste and fish sauce from all my Asian dishes. This is now my new twist on this dish! Enjoy!

Features:
  • Healthy
  • Low Fat
  • Spicy
Cuisine:

Ingredients

Directions

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Steps

1
Done

Coat the Chicken

Cut the chicken breasts into chunks (I use meat scissors). Toss the chicken with cornstarch to coat (here you can also season the chicken with salt and/or pepper) if desired). Set aside

2
Done

Roast the Cashews

In a dry pan, roast the cashews for no more than 2 min. on medium-high heat. Remove and set aside.

3
Done

Prepare the Vegetables for the Stiry-Fry

Peel and slice the onion. Peel and mince the garlic. Slice the celery and cut the broccoli. Dice up the spring onion (or green onions). Crush the Thai bird's eye chilis, or slice up fresh chilis. Drain the water chestnuts. (Other vegetables are optional - e.g., red and yellow bell peppers, green beans, etc.). NOTE: keep the broccoli and water chestnuts separate since these will be added last and cook quickly.

4
Done

Make the Stir-Fry Sauce

Combine the soy sauces, brown sugar, szechuan pepper, cayenne pepper, the juice of one lime, and water. Chop up the Thai basil leaves and add.

5
Done

Cook the Chicken

In a Wok or deep pan, heat the oil on medium-high. Add the chicken and cook approx. 3 minutes (don't stir - just leave the chicken be so it develops a crust), then toss and cook on the other side for about 3 minutes. Transfer to a plate and set aside.

6
Done

Cook the Vegetables

If needed, add a bit more oil (or ghee butter or clarified butter), then add the vegetables and the sauce mixture (everything except the water chestnuts and the broccoli). Cook for 3-5 minutes until the onions are glossy. Then add the water chestnuts and broccoli and let simmer on medium heat for 3-5 minutes.

7
Done

Assemble the Chicken Cashew Stir-Fry

Add the chicken and roasted cashews to the wok and stir well. Serve over rice. (Variation - add fresh Cilantro as a garnish).

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