Best 2 Thai Chicken With Cashew Nuts Recipes

**Tantalize Your Taste Buds with Authentic Thai Chicken with Cashew Nuts: A Culinary Symphony of Flavors**

Prepare to embark on a delightful culinary journey with our Thai Chicken with Cashew Nuts extravaganza. This delectable dish, a symphony of flavors, aromas, and textures, will transport you to the vibrant streets of Bangkok, where the air is filled with the fragrance of exotic spices. Our comprehensive guide features two exceptional recipes, each adding its unique touch to this classic Thai creation. Dive into the traditional method, which showcases the authentic flavors of Thailand, or explore a simplified version that's perfect for busy weeknights. Both recipes promise an explosion of taste that will leave you craving more. So, gather your ingredients, fire up your stove, and get ready to experience the magic of Thai cuisine in your own kitchen.

**Traditional Thai Chicken with Cashew Nuts: A Culinary Masterpiece**

Our traditional Thai Chicken with Cashew Nuts recipe is a testament to the culinary artistry of Thailand. This dish bursts with an array of vibrant flavors, thanks to the harmonious blend of aromatic spices like lemongrass, galangal, and kaffir lime leaves. The chicken, marinated in a flavorful mixture of soy sauce, fish sauce, and oyster sauce, is incredibly tender and succulent. Topped with crunchy cashew nuts and a luscious sauce made from coconut milk, this dish is an absolute delight for the senses.

**Simplified Thai Chicken with Cashew Nuts: A Weeknight Savior**

For those short on time or new to Thai cooking, our simplified Thai Chicken with Cashew Nuts recipe is a lifesaver. This version streamlines the process without sacrificing any of the authentic flavors. Using a store-bought red curry paste and a handful of pantry staples, you can create a delicious and satisfying meal in no time. The chicken is still juicy and flavorful, the cashew nuts add a delightful crunch, and the sauce is rich and creamy. This simplified recipe is perfect for busy weeknights when you crave a taste of Thailand but don't have hours to spend in the kitchen.

No matter which recipe you choose, our Thai Chicken with Cashew Nuts dishes are sure to become a favorite in your household. Impress your family and friends with these culinary creations, and enjoy a taste of Thailand's vibrant cuisine in the comfort of your own home.

Let's cook with our recipes!

THAI CASHEW CHICKEN STIR FRY

Thai Cashew Chicken Stir Fry image

Recipe video above. Crunchy and creamy cashews are the star in this popular Thai chicken stir fry! Tossed with a bold and savoury Thai stir fry sauce, make this as spicy as you want - or not at all.Thai Cashew Chicken is a dry-style stir fry so there's not a ton of sauce like with Chinese Cashew Chicken. But the flavour in this one is much more intense so you don't need nor do you want more sauce, it will be too salty!SPICINESS: Nice buzz to it from 1/2 a fresh chilli, not blow-your-head-off spicy.

Provided by Nagi

Categories Main Stir Fries

Number Of Ingredients 14

Ingredients

2 tbsp peanut oil ((or canola or vegetable oil))
1/2 cup raw cashews (, unsalted (Note 1 for roasted))
1 garlic clove (, finely minced)
1/2 onion ((brown, yellow, or white), cut into thin wedges)
200g/7oz chicken thighs (, skinless and boneless, sliced into 1cm / 1/3" thin strips (Note 2))
2 green onions (, cut into 2.5cm / 1" lengths, white part separated from green part)
1/2 red cayenne pepper (, deseeded and finely sliced on the diagonal (omit or reduce if preferred) (Note 3))
1 tbsp oyster sauce ((Note 4))
1 tsp dark soy sauce ((Note 5))
2 tsp fish sauce ((Note 6))
1 tsp white sugar
3 tbsp water
Red chilli (, finely sliced (optional garnish))
Jasmine rice (, for serving (or other rice of choice))

Steps:

Sauce: Mix all the Sauce ingredients in a small bowl.
Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

Nutrition Facts : Calories 454 kcal, Carbohydrate 17 g, Protein 26 g, Fat 32 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 982 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

THAI CASHEW NUT CHICKEN

Thai Cashew Nut Chicken image

I got this recipe off the net. If some of you don't know, Thai Cashew Nut Chicken is similar to the Chinese version except this dish has some spice and heat to it.

Provided by Iron Woman

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb chicken, cut into thin slices
1 tablespoon garlic, thinly sliced
1 tablespoon Thai red chili pepper, thinly sliced
1 tablespoon fish sauce
1 tablespoon sweet soy sauce
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon chili paste
1 teaspoon black pepper
3 tablespoons chicken stock
2 tablespoons rice wine
1/2 cup cashew nuts

Steps:

Roast the cashews at 300 degrees until golden brown.
In a wok, over medium heat, saute the garlic and chilies until the garlic is golden and the whole is aromatic, then remove and reserve the chilies and garlic.
Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook.
Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside.
Add the rice wine and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water).
Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through.
Garnish with green onions. If you enjoy vegetables with this, just add onions and carrots with step #3. Also if you want more heat, just add more black pepper.
Serve with steamed white rice.

Nutrition Facts : Calories 287.3, Fat 18.5, SaturatedFat 4.6, Cholesterol 52.1, Sodium 768.4, Carbohydrate 12.9, Fiber 0.7, Sugar 5.6, Protein 16.3

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly.
Stir-fry the chicken over high heat. This will help to create a nice sear on the outside and keep the inside moist.
Add the vegetables towards the end of cooking. This will help to prevent them from overcooking.
Use a light touch when stirring the stir-fry. This will help to prevent the ingredients from breaking up.
Season the stir-fry to taste. Use a combination of soy sauce, fish sauce, oyster sauce, and sugar to create a flavorful sauce.
Serve the stir-fry immediately over rice or noodles.

Conclusion:

Thai chicken with cashew nuts is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. By following these tips, you can create a flavorful and authentic Thai dish that your family and friends will love.