Stir Fried Chicken

Name: Stir Fried Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 4 servings
Cuisine: Thai Menu
Ingredients: Chicken Thighs — 300 g; Cashews — 60 g; Onion — 1 small; Garlic — 1 tbsp; Spring Onion — 3 stalks; Red Chilli — 2; Vegetable Oil — 1 tbsp; Oyster Sauce — 1 tbsp; Dark Soy Sauce — 1 tbsp; Fish Sauce — 1 tsp; Sugar — 1 tsp; Water — 1 tbsp

This Thai cashew chicken stir-fry is a quintessential crowd-pleaser, featuring succulent, tender chicken and crispy roasted cashews tossed in a savoury, umami-rich sauce. Brightened with fresh spring onions and punchy red chillies, this quick and aromatic dish offers a perfect contrast of textures and deep flavours that will transport you straight to the vibrant street food stalls of Thailand.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 4

Notes:

Use boneless chicken thighs for the most tender, juicy results in this stir-fry, although breast meat is a valid alternative.

The sauce base is made by mixing oyster sauce, dark soy sauce, fish sauce, and a touch of sugar for that signature sweet and savoury balance.

Roasting the cashews in a dry pan until golden brings out an essential nutty aroma that defines the dish's flavour profile.

Adjust the heat level by adding or removing the number of fresh red chillies used during the stir-frying process.

This recipe is designed for speed and can be easily scaled up or down, making it the ideal choice for a stress-free weeknight dinner.

Prepare Chicken
Cut the chicken thighs into bite-sized pieces and season with a splash of oil to ensure they separate easily when added to the pan.

Toast Cashews
Heat a wok or large pan and dry-roast the cashews until golden brown, then remove and set aside.

Sauté Aromatics
Sauté the sliced onion and minced garlic in the same wok until fragrant and slightly softened.

Stir-fry Chicken
Add the chicken pieces to the wok and stir-fry over high heat until they are cooked through and slightly caramelised.

Add Vegetables and Sauce
Toss in the sliced spring onions and fresh red chillies, pour over the combined sauce ingredients, and stir-fry until the liquid bubbles and thickens.

Finalise
Return the roasted cashews to the wok, give everything a final quick toss to combine, then serve immediately over steamed jasmine rice.