Here is a fact about cashew chicken stir fry: there is almost no wrong way to make it. I've been to Thailand a bunch of times now and I have eaten so many different varieties of cashew chicken. There's a kind that has a light brown broth, another dark brown, yet another a spicy reddish sauce. Some versions have a lot of vegetables, some have very few. Here's another fact: I love all of them! I've made many versions and it's a lot easier than you think to throw together.
Cashew Chicken Stir Fry is One of my favorite flavor profiles
Okay, when it comes to chicken in sandwiches, I love the combination of chicken and bacon. When it comes to a stir fry, I'm absolutely obsessed with chicken and cashews. Whenever I go to Thailand, I eat cashew chicken every day... sometimes multiple times. It is such a satisfying meal, and the variety is so tremendous it feels like you're eating something different every time. So when I come back, I always try to recreate different versions that I have eaten. This is one of my recreations.
Easy-to-Make Cashew Chicken: The breakdown
The process is easy. You need to chop a few vegetables. Also, an Asian-style stir fry will often contain garlic and ginger. Chop that. Easy peasy. You just chop stuff. And you know how to chop stuff, right? Also, you should definitely check out my post on how to trim the fat from chicken thighs - very helpful even when using the boneless, skinless thighs. There's a lot of hidden fat in chicken thighs and this will help you find it all. There's really nothing complex about it. If you love Asian food you will have some of the sauce ingredients already on-hand. If you don't, spend a few bucks to get them. It's not a one-off, I promise. If you buy these ingredients you will find uses for them. Here's a gallery of the process and pictures of the sauce ingredients for reference.
If I'm cooking for one or two portions, I would probably cook everything in one pan. But when I'm making enough for 4-6, I cook the veggies in one pan and the chicken in another. The chicken sweats a little and so do the onions and peppers. This means you'll get a water build-up in the pan. I don't like water build-up because it will affect getting that sear on the chicken.
For the sauce, you can easily find the garlic chili sauce and oyster sauce at your local supermarket. The dark soy and the Indonesian sweet soy sauce you can find at most Asian markets. I'm really lucky that I live in an area that has a lot of Asian markets so I can get these easily. Yes, you can get them on Amazon too, but I've found they are usually way overpriced - especially for the Indonesian soy sauce.
Looking for more International Delights? We gotcha Covered
- Thai Lettuce Wraps with Rotisserie Chicken
- Crispy Thai Pork Toast
- Chicken & Eggplant Stir Fry
- Fried Rice with Chinese Sausage
- General Tso's Chicken with Trader Joe's Hack
- Easy Restaurant-Style Chicken Tikka Masala
Okay guys - get to the store and get to your kitchens! Really, there has never been a better time to learn how to cook. If you are a beginner in the kitchen - no problem! I have a printable recipe card below and a video with step-by-step instructions! Cooking food for our loved ones is such a beautiful tradition and an important way to stay connected. Eating a meal with friends and family gives us a chance to tell our stories, share our lives and hopefully laugh - A LOT! Please don't forget to laugh in life. It makes everything so much better.Print