Description
A quick and easy recipe for Thai Cashew Chicken that delivers crispy chicken, glossy sauce, and crunchy cashews, perfect for a cozy weeknight dinner.
Ingredients
For the chicken
- 1 lb boneless chicken thighs, cut into small pieces (Chicken breast works too, if preferred.)
- 2 tbsp cornstarch (For coating the chicken to achieve a crispy texture.)
- 2 tbsp oil (For cooking the chicken.)
For the sauce
- 1 tbsp soy sauce (Low sodium if sensitive to salt.)
- 1 tbsp oyster sauce (Secret ingredient for richness; substitute with hoisin sauce if needed.)
- 1 tbsp brown sugar or honey (For sweetness.)
- 1 tbsp lime juice or rice vinegar (For tang.)
- 1/2 cup water (To thin the sauce as needed.)
- 1/2 tsp chili flakes (Optional, for heat.)
For the stir-fry
- 2 cups mixed vegetables (e.g., bell peppers, onion, broccoli) (Use a mix of crisp and tender vegetables.)
For garnish
- 1/2 cup roasted cashews (Add at the end for crunch.)
- 1 lime lime wedges (For serving.)
Instructions
Preparation
- In a small bowl, stir together soy sauce, oyster sauce, brown sugar or honey, lime juice or rice vinegar, and a splash of water.
- Pat the chicken dry, toss with salt and pepper, and coat lightly with cornstarch.
Cooking
- Heat oil in a hot skillet, then cook chicken in a single layer until browned. Remove to a plate.
- In the same pan, quickly stir fry mixed vegetables until bright and a little crisp.
- Add the chicken back to the pan, pour in the sauce, and toss for one to two minutes until glossy.
- Add cashews at the end to keep them crunchy.
Notes
Make the sauce ahead of time and keep it in the fridge for up to 3 days. Store leftovers in an airtight container for up to 3 days, and reheat in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Thai