Devilled Thai cashew chicken stir-fry.
An easy, take-out style skillet dish. the combination of chicken and crunchy cashews in a thick sweet and spicy sauce you can season, adjust to your needs.
The stir-fry is great to perk up your meals with its unique flavors.
Thai dishes are notoriously(in a good way)famous and popular for their perfectly balanced use of sweet and spicy combo.
This Thai cashew chicken stir-fry is a good example of how well they do it with extra texture and taste from the cashews.
Two words, simply delicious!
For those of you looking for an easy skillet meal, this Thai cashew curry is great as a lunch or dinner idea, the slightly cooked crunchy cashews, taste so much better soaked in the sauce.
Try adding broccoli, cauliflower, beans to make it a completely balanced dish. a little bit of rice on the side and you’ve got yourself a meal.
How can I make devilled Thai cashew chicken stir-fry slightly healthy?
Instead of deep-frying the chicken, you can shallow fry them with a few tablespoons of oil, to do this, simply season the chicken with salt and pepper and sauté them in a few tablespoons of oil until they turn brown.
SAVE THE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Kitchen utensils you will need to make this easy devilled Thai cashew chicken stir-fry.
2 medium-sized bowls for marinating chicken and for the cashews and chillies once they are cooked.
1 medium-sized frying pan to prepare the ingredient and frying the chicken cubes
1 large wok to combine all ingredients.
The four steps for making Thai cashew chicken stir-fry.
1/have all the ingredients gathered and ready.
2/make the sauce
3/fry and prepare each individual ingredients as directed in the recipe.
4/combining all the ingredients in a wok.
More Thai inspired dishes you might like.
devilled Thai cashew chicken stir-fry.
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DEVILLED THAI CASHEW CHICKEN STIR-FRY(EASY SKILLET DISH).
Ingredients mentioned below use standard measuring cups and spoons.
700g of boneless chicken cleaned and cut into cubes
3 tablespoons of flour
Oil for both deep-frying and sautéing ingredients separately
2 tablespoons of minced garlic(3-4 garlic cloves)
2 medium-sized onions cut into thick slices or wedges
3-4 dry red chillies
1 cup of raw cashew nuts
2 green chillies cut into required size
For the sauce
1 tablespoon of soy sauce(light) 1/4 cup water
2 tablespoons of dark soy sauce(the sauce has a bit of sweetness to it)
1 tablespoons of oyster sauce
1 teaspoon of freshly ground pepper
Salt to season
1 tablespoon of Sugar(increase or reduce as per your need)
1/4 cup water
Clean and cut the boneless chicken into 1- and 1/2 inch cubes, season with salt, add flour and combine to coat the chicken evenly. set aside.
In a smaller bowl, combine light soy sauce, dark soy sauce, oyster sauce, pepper, sugar, water, salt to season and mix. set aside.
Place a skillet/wok/frying pan over low heat and gently roast the cashews, avoid using oil to roast the cashews and make sure to keep an eye on them so they don’t burn. 2 minutes while gently tossing them around. transfer to a bowl.
Place the same pan over low heat, add a tablespoon of oil and fry the dry chillies for 1 minutes or until they turn glossy and aromatic. add them to the bowl of roasted cashews.
Set pan over medium heat, pour in oil(1 cup or more to deep fry), let the oil heat and then deep fry the chicken cubes in small batches until they turn golden.
Place a wok over medium heat and pour a few tablespoons of oil, add garlic and onions to the oil and toss them around for a few minutes until they turn slightly brown.2 minutes.
Add the green chillies to the wok and continue cooking over medium heat. Pour in the sauce and cook over low heat for 2 minutes. taste and check if the seasoning is balanced. add a bit of chilli flecks if you want to turn up the heat.
Add the fried chicken cubes followed by toasted cashews, reduce heat to very low heat and cook for a few minutes, exactly 3 minutes.
Add springs onions and cook for a further 2 minutes. check for seasoning and serve warm.
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