Best 5 Thai Cashew Chicken Recipes

THAI CHICKEN WITH CASHEW NUTS

Steps:

• Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
• Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
• Stir in cashews and green onions, and stir fry for 2 minutes.

AUTHENTIC THAI CASHEW CHICKEN

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

PANDA EXPRESS - THAI CASHEW CHICKEN

Steps:

• Cut chicken in 1 inch cubes. In a bowl, mix sauce of cornstarch, soy sauce, sherry, hoisin sauce and chicken broth. Heat oil in wok (or fry pan). When oil starts to smoke, add chicken and stir fry for 5 minues Stir in bamboo shoots. Pour sauce over chicken and stir until sauce thickens. Stir in cashews.
• Garnish with mandarin orange sections, cilantro, and/or green onions sliced on the bias.
• You can check the readiness of the oil by putting the tip of a wooden chop stick in the oil and when bubbles form around it, the oil is ready.

THAI CASHEW CHICKEN

Steps:

• In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
• Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
• Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

THAI CASHEW CHICKEN NOODLE BOWL

Steps:

• 1. Mix the sauce ingredients together in a bowl and set aside. Heat oil in a wok or skillet and add the cashews and cook 5 minutes. Remove from wok with slotted spoon and set aside.
• 2. Add the onion and garlic to the Wok. Cook 30 seconds. Add the chicken pieces and cook 2 minutes. Add the white parts of the green onion and cook 1 minute. Add the drained cooked noodles and toss to mix.
• 3. Add the sauce and cook until warmed through. Serve topped with the cashews and cilantro