This is the best Thai cashew chicken recipe ever! Easy to follow and not too spicy (of course, you can add more chilis, if you want). So amazing on a bed of warm fluffy rice!
Author:Cooking with Nart
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:3 Servings 1x
280 grams chicken, cut into bite-sized pieces
1 pinch salt
7 dried Thai birds eye chilis
1 cup cashews
1 small onion, quartered
150 grams cabbage, cut into bite-sized pieces
1 tablespoon garlic, finely chopped
1 tablespoon oyster sauce
1 teaspoon soy suace
1 teaspoon black soy sauce
5 green onions, cut into 3 cm. pieces
Marinate the chicken with a pinch of salt.
Heat enough oil to fry the dried chilis and cashews over medium heat. Fry the chilis and cashews for about a minute and use a slotted spoon to remove them from the pan and drain on a paper towel. Discard the oil.
Heat 1 tablespoon of oil in a pan over medium heat and fry the onion.
When the onion starts to become translucent add the cabbage and garlic and stir. *In Thai cooking, it’s common to add garlic before anything else in a stir-fry, but finely chopped garlic burns very easily. So, you can add it at this stage.
Add the chicken and continue to stir.
With kitchen scissors, quickly cut the dried chilis into 1 cm. pieces directly into the pan. *Some people put them in whole, but I find that they don’t release any flavor whole.
Season with oyster sauce, soy sauce, black soy sauce and stir until the chicken is done.
Toss in the green onions and stir for another minute or so. Then, remove from heat and serve warm with rice.