Cashew Chicken Recipe
This is a delicious Traditional Thai stir-fry. Its is so easy to make, just make sure you have all your ingredients prepared right next to the wok, because the cooking happens really fast! Chili de Arbol are dried chilis found in almost any Chinese or Mexican specialty store.
Ingredients
- 2 chicken breasts, sliced thinly into flat
- slices on an angle.
- All purpose flour to toss the chicken
- pieces into
- 6 tbsp. grape seed oil (or more)
- Small handful dried Chilis de Arbol
- ½ cup raw cashews
- 3 cloves garlic
- 1 small onion, cut in half and then slice
- the onion in thin slices.
- 1 fresh long banana pepper, sliced in thin
- rounds
- 1 fresh long red chili, sliced into thin
- rounds
- 3 green onions, sliced into 3 inch
- segments
- For the Sauce
- 2 tbsp. dark sweet soy sauce or Kecap
- Manis
- 2 tbsp. fish sauce
- 2 tbsp. brown or coconut sugar
- 2 tbsp. water
- 2 tsp. low sodium soy sauce or tamari
- Few pinches of ground white pepper (use
- black if you don’t have white)
Instructions
- 1
Mix all the Sauce ingredients together in a measuring cup or bowl (leave the spoon in there).
- 2
Have all your ingredients ready in small bowls near the wok. Prepare a large heat proof bowl with paper towel.
- 3
Heat a wok over med-high heat.
- 4
Toss the chicken in the flour, shaking off excess and make sure each piece of chicken is separated from one another.
- 5
Heat the oil in the wok, add the dried chilis (be careful they can pop), and fry for 30 seconds or so, remove to a paper towel lined bowl. Add the cashews and fry until golden, about 1-2 minutes, remove to the bowl with the chilis.
- 6
Make sure there is enough oil in the pan (you need at least 4 tbsp. or more). Add the chicken, piece by piece so that they don’t clump. Tossing continuously, cook until the chicken is mostly opaque and golden, remove to the bowl with the cashews and chilis.
- 7
Add a little more oil to the wok and add the garlic, stir fry for 30 seconds or so, add the onions, banana pepper and fresh red chili pepper, sauté until softened, about 2 minutes.
- 8
Add the sauce, let it boil a little, add a tbsp. or two of water if it looks dry, add the chicken, chilis, cashews, and green onions. Turn off the heat, toss many times.
- 9
Serve immediately. Serves 4
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Cashew Chicken?
This Cashew Chicken recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 25 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this cashew chicken ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.