Quick Thai Cashew Chicken Stir Fry
Nagi (adapted by JojoM)
A fast and flavorful Thai Cashew Chicken made with juicy chicken breast, crunchy cashews, and a bold savory sauce — perfect for a busy weeknight meal!
Quick Thai Cashew Chicken Stir Fry
Nagi (adapted by JojoM)A fast and flavorful Thai Cashew Chicken made with juicy chicken breast, crunchy cashews, and a bold savory sauce — perfect for a busy weeknight meal!
Chef's Tips
Use roasted unsalted cashews to save time.
Slice chicken thinly to ensure quick, even cooking.
Skip velveting for an even faster version, but it helps keep the chicken tender.
Tools Used
Wok
Non-stick Skillet
Small Bowl
Spatula
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Ingredients
Chicken
Main
Sauce
Instructions
Preparation
- 1
(Optional) Velvet chicken by mixing sliced chicken with cornstarch, soy sauce, and oil. Set aside for 10 minutes.
- 2
Mix the sauce ingredients (oyster sauce, dark soy sauce, fish sauce, sugar, water) in a bowl.
Cooking
- 1
Heat 1½ tbsp oil in a wok or non-stick skillet over high heat.
- 2
Add chicken in a single layer. Sear undisturbed for 30 seconds, then stir-fry until mostly cooked.
- 3
Push chicken aside. Add remaining ½ tbsp oil if needed. Add garlic and onion, stir-fry 30 seconds.
- 4
Add cashews, white part of green onion, and cayenne pepper (if using). Stir-fry 30–45 seconds.
- 5
Pour sauce over and toss for 1–2 minutes until the sauce thickens and coats the chicken.
- 6
Add green parts of green onion. Toss briefly.
- 7
Transfer to plates and serve hot with jasmine rice.
Nutrition Facts
Serving Size: About 1⅓ cups stir fry (without rice)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
