Name: Thai Cashew Chicken | Marion's Kitchen
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 400g (14 oz) chicken breast fillets, cut into bite-sized pieces; ½ cup corn flour (cornstarch); sea salt; vegetable oil for deep frying, plus 1 tbsp extra; 3 garlic cloves, roughly chopped; 1 onion, sliced; ½ cup raw cashews; 2 capsicums (bell peppers), deseeded and cut into bite-sized pieces; 5 dried red chillies, cut into small bite-sized pieces; ¼ cup sliced spring onion (scallions); Stir-fry sauce:; 2 tbsp soy sauce; 2 tbsp white vinegar; 2 tbsp sugar; 1 tsp dark sweet soy sauce; ½ tsp corn flour (cornstarch)

Thai Cashew Chicken

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It’s easier than you think to make my version of this Thai restaurant classic at home… and it’s so much tastier than a takeaway! Bursting with colourful vegies, lightly crisped chicken and a glossy sauce, it’ll put a smile on anyone’s face.

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Thai Cashew Chicken

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

Ingredients

400g (14 oz) chicken breast fillets, cut into bite-sized pieces

½ cup corn flour (cornstarch)

sea salt

vegetable oil for deep frying, plus 1 tbsp extra

3 garlic cloves, roughly chopped

1 onion, sliced

½ cup raw cashews

2 capsicums (bell peppers), deseeded and cut into bite-sized pieces

5 dried red chillies, cut into small bite-sized pieces

¼ cup sliced spring onion (scallions)

Stir-fry sauce:

2 tbsp soy sauce

2 tbsp white vinegar

2 tbsp sugar

1 tsp dark sweet soy sauce

½ tsp corn flour (cornstarch)

Steps

To make the stir-fry sauce, whisk the ingredients together in a small bowl.
Fill a saucepan or wok to about ¼ capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.
Season the chicken with salt and toss with the corn flour. Shake off the excess flour and carefully add half the chicken to the hot oil. Cook, flipping the pieces every so often, for 3-4 minutes or until the exterior is just ‘sealed’ but before the pieces turn golden. Transfer to a tray lined with paper to drain. Repeat with the remaining chicken and flour.
Heat 1 tablespoon of oil in a clean wok or large frying pan over medium-high heat. Add the garlic and onion and stir-fry for half a minute. Add the cashews and dried chillies and stir-fry for another half a minute or until the cashews just start to turn golden. Add the capsicums and stir-fry for another minute. Then add the chicken and the stir-fry sauce and stir-fry for 2-3 minutes or until the sauce is thick and glossy. Toss through the spring onions and serve.

30-minute meals Cashew Chicken Chicken Restaurant classics Stir-fries Takeaway classics Thai cuisine

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Thai Cashew Chicken

It’s easier than you think to make my version of this Thai restaurant classic at home… and it’s so much tastier than a takeaway! Bursting with colourful vegies, lightly crisped chicken and a glossy sauce, it’ll put a smile on anyone’s face.
PREP TIME	10 minutes
COOK TIME	15 minutes
SERVES	4

Ingredients

400g (14 oz) chicken breast fillets, cut into bite-sized pieces

½ cup corn flour (cornstarch)

sea salt

vegetable oil for deep frying, plus 1 tbsp extra

3 garlic cloves, roughly chopped

1 onion, sliced

½ cup raw cashews

2 capsicums (bell peppers), deseeded and cut into bite-sized pieces

5 dried red chillies, cut into small bite-sized pieces

¼ cup sliced spring onion (scallions)

Stir-fry sauce:

2 tbsp soy sauce

2 tbsp white vinegar

2 tbsp sugar

1 tsp dark sweet soy sauce

½ tsp corn flour (cornstarch)

Steps

To make the stir-fry sauce, whisk the ingredients together in a small bowl.
Fill a saucepan or wok to about ¼ capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.
Season the chicken with salt and toss with the corn flour. Shake off the excess flour and carefully add half the chicken to the hot oil. Cook, flipping the pieces every so often, for 3-4 minutes or until the exterior is just ‘sealed’ but before the pieces turn golden. Transfer to a tray lined with paper to drain. Repeat with the remaining chicken and flour.
Heat 1 tablespoon of oil in a clean wok or large frying pan over medium-high heat. Add the garlic and onion and stir-fry for half a minute. Add the cashews and dried chillies and stir-fry for another half a minute or until the cashews just start to turn golden. Add the capsicums and stir-fry for another minute. Then add the chicken and the stir-fry sauce and stir-fry for 2-3 minutes or until the sauce is thick and glossy. Toss through the spring onions and serve.

Bee

May 29, 2023

I like your cooking!

Very good!

Paul

May 12, 2023

Good every time

I’m cooking this again today it’s sooooo tasty and simple

I’m doing it with think noodles

And a hot red chilli ( can’t get those dried smoked chillis in Portugal)

Mmmmm

Thank you

Ken

May 4, 2023

First Recipe in My New Mako Wok!

I was so excited to finally have my Mako wok i had to make something I had all of the ingredients for.

I doubled everything for family size except the red bell peppers. I did not have any chili peppers, so I used 1/2 a Tbs of crushed red cili peppers.

This came out amazing, everyone loved it!

I ordered a bunch of ingredients on Amazon…can’t wait to make some more of your recipes! You ROCK (and so does Mama Noi)!!

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