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Thai Cashew Chicken Stir-Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.25 to 1.5 pounds boneless, skinless chicken thighs (or breast), cut into bite-size pieces
  • Cashews: 1 cup raw, unsalted cashews
  • Vegetables: 1 medium yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2–3 scallions, cut into 1-inch pieces
  • 2–3 garlic cloves, minced
  • 1–2 fresh red chilies or 1 teaspoon crushed red pepper (optional)
  • Sauces and Seasonings: 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon dark soy sauce (optional, for color and depth)
  • 2 tablespoons oyster sauce
  • 1 teaspoon fish sauce
  • 1–2 tablespoons brown sugar (adjust to taste)
  • 2 tablespoons rice vinegar or lime juice
  • 1/3 cup low-sodium chicken broth or water
  • 1 teaspoon toasted sesame oil (optional)
  • Thickener and Oil: 1 tablespoon cornstarch
  • 2–3 tablespoons neutral oil (canola, peanut, or vegetable)
  • Garnish: Fresh cilantro and lime wedges (optional)
  • To Serve: Steamed jasmine rice

Method
 

  1. Prep everything first. Slice the chicken and vegetables, mince the garlic, and set out the cashews. Stir-fries move fast, so having everything ready makes a big difference.
  2. Mix the sauce. In a small bowl, combine soy sauce, dark soy (if using), oyster sauce, fish sauce, brown sugar, rice vinegar, and chicken broth. Stir until the sugar dissolves. Set aside.
  3. Toss the chicken. Pat the chicken dry. Sprinkle with a pinch of salt and the cornstarch, tossing to coat. This helps the chicken sear nicely and keeps it juicy.
  4. Toast the cashews. Heat a large skillet or wok over medium heat. Add 1 teaspoon oil and the cashews. Stir until golden and fragrant, 2–3 minutes. Transfer to a plate.
  5. Sear the chicken. Increase heat to high. Add 1 tablespoon oil. Add the chicken in a single layer and let it sear for 2 minutes before stirring. Cook until just cooked through and lightly browned, 4–6 minutes total. Remove to a plate.
  6. Stir-fry the aromatics. Add another teaspoon of oil if needed. Add onion and bell peppers. Stir-fry over high heat for 2–3 minutes until crisp-tender. Add garlic and fresh chili (if using). Cook 30–45 seconds until fragrant.
  7. Bring it together. Return the chicken to the pan. Pour in the sauce, tossing to coat. Let it bubble for 1–2 minutes until slightly thickened and glossy. If desired, add a splash of sesame oil for aroma.
  8. Add the crunch. Stir in the toasted cashews and scallions. Toss for 30 seconds to warm through.
  9. Taste and adjust. Add more vinegar or lime for brightness, soy for salt, or sugar for balance. You want savory-sweet with a gentle tang.
  10. Serve hot. Spoon over jasmine rice and garnish with cilantro and lime wedges if you like.