Name: Thai Cashew Chicken Stir Fry
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: Chicken & Marinade:; 400 g (14 oz) chicken breast or thigh, cut into small cubes; 1 teaspoon light soy sauce; 1/2 teaspoon baking soda; 1 teaspoon corn starch; 1 teaspoon sugar; Stir Fry:; 80 g (about 1/2 cup) raw or roasted cashew nuts; 3 cloves garlic, finely chopped; 1/2 onion, diced; 8–10 dried chilies, deseeded and cut into small pieces; 100 g (3.5 oz) mushrooms (straw, button, or white); 1/2 bell pepper, cut into small squares; 3–4 spring onions, cut into 2″ pieces; 2–3 tablespoons vegetable oil (peanut, canola, sunflower, or other neutral oil); Stir Fry Sauce:; 1 tablespoon light soy sauce; 1 teaspoon dark sweet soy sauce (or Kecap Manis); 1 tablespoon fish sauce; 2 tablespoons oyster sauce; 1 teaspoon sesame oil; 2 teaspoons sugar; 1/2 teaspoon corn starch

Description

A quick and flavorful Thai stir fry with marinated chicken, crunchy cashews, vibrant vegetables, and a sweet-spicy umami-rich sauce. This better-than-takeout dish comes together in 30 minutes—perfect for busy weeknights.

Ingredients

Chicken & Marinade:
400 g (14 oz) chicken breast or thigh, cut into small cubes
1 teaspoon light soy sauce
1/2 teaspoon baking soda
1 teaspoon corn starch
1 teaspoon sugar
Stir Fry:
80 g (about 1/2 cup) raw or roasted cashew nuts
3 cloves garlic, finely chopped
1/2 onion, diced
8–10 dried chilies, deseeded and cut into small pieces
100 g (3.5 oz) mushrooms (straw, button, or white)
1/2 bell pepper, cut into small squares
3–4 spring onions, cut into 2” pieces
2–3 tablespoons vegetable oil (peanut, canola, sunflower, or other neutral oil)
Stir Fry Sauce:
1 tablespoon light soy sauce
1 teaspoon dark sweet soy sauce (or Kecap Manis)
1 tablespoon fish sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
2 teaspoons sugar
1/2 teaspoon corn starch

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Instructions

Mix the Sauce: Combine all sauce ingredients in a small bowl. Stir well and set aside.
Marinate the Chicken: Toss chicken with soy sauce, baking soda, corn starch, and sugar. Marinate for at least 15 minutes.
Toast the Cashews: Heat 1 teaspoon oil in a wok over low-medium heat. Sauté cashews for 2–3 minutes until golden. Remove and set aside.
Stir Fry the Chicken: Heat more oil in the wok over medium-high heat. Stir fry the marinated chicken for 2–3 minutes until cooked through. Remove and set aside.
Cook the Veggies: In the same pan, stir fry onion briefly, then add dried chilies. Stir in garlic, mushrooms, and bell pepper.
Combine: Return chicken to the pan. Pour in sauce and toss everything together until coated and glossy.
Finish: Stir in toasted cashews and spring onions. Toss well and serve immediately with rice or noodles.

Notes

Use chicken thigh for juicier texture, though breast works well too.
Adjust chili quantity to control spiciness.
Kecap Manis adds depth—sub with extra soy + sugar if unavailable.
Prep all ingredients before cooking for quick stir fry process.

Nutrition

Serving Size: 1 plate
Calories: 578
Sugar: 7g
Sodium: 970mg
Fat: 34g
Saturated Fat: 6g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 43g
Cholesterol: 95mg