Thai Cashew Chicken

Cashew chicken is served in many Asian countries, but it is particularly popular with Chinese diners in the United States. In the U.S., the dish is even attributed to Chinese-American cuisine, despite its distinctly Asian roots.

In the traditional preparation, chicken and vegetables are stir-fried in a wok and served with copious amounts of sauce based on chicken broth and a mixture of soy and oyster sauces.

But the more popular the dish, the more variations it has. In the U.S., for example, there is a variation called “Springfield-style cashew chicken,” in which the chicken is cooked in a deep fryer instead of stir-fry.

The Thai variation also has its own differences. The chicken and cashew pieces are coated in sauce, but not floating in it as in gravy. This makes the Thai version lighter and fresher.

Also, the Thai version we’ll be making has a much more ascetic set of products. Of the vegetables here, only onions: yellow or white and green. And for the sauce there is no need to bother with chicken broth, all the ingredients can be found at home of any fan of oriental cuisine.

The only difficulty may be with the roasted chili powder. Yes, it has to be cooked separately. You can, of course, do with store-bought or even make a baby, non-spicy version without chili. But considering that cashew chicken cooks quickly, I think you can find an extra 5-10 minutes to roast the chili and chop it in a blender or coffee grinder.

It’s definitely worth the effort. Just a pinch will add bright flavor and spice to any dish. And for stir-fry dishes in general, it is an indispensable thing and very often used.

Recipe from the book Night+Market

⏱ Cooking time — 65 minutes overall. Includes 20 minutes of preparation and cooking + 45 minutes unattended.

🥣 Ingredients

🍽 For 2 servings (for a serving for one, halve the chicken, sugar, and cashews):

• 500 g (1,1 lb) chicken thighs (skinned, boneless, I had skinless)
• 3 tbsp. teriyaki sauce
• 3 tbsp. soy sauce
• 4 tbsp. dark soy sauce
• ~300 ml (1,3 cups) of neutral oil
• 80 g (2,8 oz) cashew nuts
• 1 onion (medium size)
• 1 tbsp. sugar
• pinch of roasted chili powder (optional, but desired)
• 2-3 stalks of green onions

 🔪Step by step Directions

Peel 1 onion, cut in half and slice into half rings, about 1/2 cm (1/4 inches) thick.

Rinse green onions, and slice at an angle. Set aside.

Cut 500 g (1.1 lb) chicken thighs into cubes about 2 cm (3/4 inches) apart. Place in a large bowl.

Pour 3 tbsp. teriyaki sauce, 3 tbsp. soy sauce and 3 tbsp. dark soy sauce into the bowl with the chicken (1 tbsp. remains for later use). Stir and leave to marinate for 15-20 minutes.

After 20 minutes, transfer the chicken to a sieve or skimmer, rub slightly over a bowl, and then leave for 5-10 minutes to let the excess marinade drain off.

Heat a dry wok over high heat until smoking.

Pour in the vegetable oil, so that it is a couple of centimeters deep. Heat the oil until shimmering.

Add 80 g (2,8 oz) cashews to the wok. Stirring constantly, stir-fry cashews until golden brown, about 2 minutes. Then use a slottedotted swirled spoon to drain off the excess oil. Place on paper towels and set aside.

Pour the oil from the wok into a heatproof bowl, reserving about 3 tbsp. in the wok.

Save the oil for later use.

Heat a wok with 3 tbsp. oil over high heat. Add half the chicken and half the onions. Fry, stirring constantly for 1 minute or so. Transfer to a bowl.

Fry the rest of the chicken and onions in the same way. But first, make sure there are no small particles left in the wok from the last batch, otherwise they will burn and give bitterness.

When the second batch of chicken is ready – return the chicken from the first batch to the wok and heat everything together for 15-20 seconds, stirring frequently.

Add 1 tbsp. sugar, roasted cashews and the remaining 1 tbsp. dark soy sauce to the wok. Stirring constantly, cook until sauce thickens, about 1 to 2 minutes.

Add 1 pinch of roasted chili powder and half the green onions (use the rest to serve), stir again and remove from heat.

Serve immediately, with steamed rice as a side dish. Don’t forget to garnish with the remaining green onions.

🥗 What to serve with?

1. Thai Jasmine Rice: In any Thai meal, rice is the staple component. Thai jasmine rice is a natural choice because its fragrant, slightly sweet flavor pairs perfectly with the bold flavors of Thai cashew chicken. The rice absorbs the sauce from the chicken, providing a flavor-packed bite every time.
2. Green Papaya Salad (Som Tam): This popular Thai salad is refreshing, spicy, sweet, and sour. The fresh crunch from the green papaya, the heat from the chili, the sweetness from the palm sugar, and the tanginess from the lime contrast and balance the rich, savory flavors of the cashew chicken.
3. Thai Cucumber Salad: A Thai cucumber salad is a great choice because it is cool and crisp with a bit of tang, providing a refreshing counterpoint to the spiciness and rich flavors of Thai cashew chicken. Alternatively, you can serve it with crushed (smashed) cucumbers.
4. Sticky Rice with Mango: While not traditionally a side dish, this classic Thai dessert can provide a sweet ending to your meal. The sweet mango and coconut milk complements the savory, nutty flavors in cashew chicken.
5. Thai Spring Rolls: Thai spring rolls, filled with fresh vegetables and noodles, provide a contrasting texture to the Thai cashew chicken. The crisp, fresh flavors can help balance the heavy, umami-rich dish.
6. Thai Basil Fried Rice: This side dish is a great way to round out your meal. The basil’s unique, anise-like flavor works well with the savory elements of the cashew chicken, and the fried rice itself is hearty enough to make the meal satisfying.
7. Steamed Bok Choy or Other Asian Greens: These greens can be lightly seasoned with garlic and soy sauce. The lightness of the vegetables helps balance the richness of the Thai cashew chicken.
8. Thai Mango Salad: This salad combines the sweetness of ripe mangoes with the heat of chilies, the tanginess of lime, and the savory flavor of fish sauce. It also typically includes fresh herbs such as cilantro and mint, as well as onions, bell peppers, and sometimes grilled shrimp. The sweet and tangy flavor profile and the fresh, crisp texture of the salad offer a bright and refreshing counterpoint to the savory, rich, and slightly spicy Thai Cashew Chicken. It can cleanse the palate and add a fresh component to your meal.
9. Thai Noodle Chicken Salad: This salad is made with thin rice noodles (also known as vermicelli), fresh vegetables, herbs, and a tangy, spicy dressing often made with fish sauce, lime juice, sugar, and chilies. The noodles add a satisfying, hearty element, while the fresh vegetables and herbs offer a light, refreshing contrast to the savory Thai Cashew Chicken. The dressing’s tangy, spicy flavors harmonize with the flavor profile of the chicken, enhancing the overall Thai culinary experience. Serving this salad cold or at room temperature can also provide a pleasant temperature contrast to the hot main dish.