Taste wonders in my Thai Chicken Cashew! With a perfect balance of textures and flavors, this flavorful stir-fry recipe combines tender chicken, crunchy cashews, and a savory-sweet sauce with garlic, soy, and chili.
Welcome to my Thai kitchen, epicures!
If you like more soup recipes like this, try Thai Fish Curry or Thai Lemongrass Soup.
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What is Thai Chicken Cashew?
Thai Chicken Cashew or otherwise known as Gai Pad Med Mamuang is a well-known dish that has been modified with distinctive Thai flavors from Chinese stir-frying methods. This dish’s origins can be linked to the Chinese immigrants who brought their culinary expertise to Thailand in the 19th century, especially with regard to stir-frying, which gained popularity in Thai cooking.
Featured Thai Ingredient
This special recipe has cashews! It not only gives your dish a tasty crunch, but it also offers these beneficial health advantages:
- Heart Health: Cashews are beneficial for heart health because they lower bad cholesterol levels and lower the risk of cardiovascular disease.
- Supports Brain Function: Cashews’ high copper content improves mental health and cognitive performance.
- Energy Boost: Cashews give a steady energy boost and help you feel full for longer, both of which can help with weight management.
- Promotes Healthy Skin: Cashews increase elasticity and lower aging symptoms, encouraging the production of collagen and making skin healthy.
Variations
- Low-carb – Use zucchini noodles or shredded cabbage instead of rice. Cut back on the cornstarch or use almond flour for coating the chicken to keep it lower in carbs.
- Gluten-Free – Use tamari or coconut aminos instead of soy sauce and dark soy sauce. Also, use arrowroot powder or tapioca starch instead of cornstarch.
- Sweet and Sour – Stir in a tablespoon of honey or maple syrup and a tablespoon of rice vinegar.
Substitutions
- Oyster sauce: Replace with a tablespoon of mushroom soy sauce or hoisin sauce.
- Soy sauce: Use tamari for a gluten-free alternative or coconut aminos.
- Fish sauce: Use soy sauce, tamari, or vegan fish sauce.
- Rice vinegar: Substitute with apple cider vinegar or white wine vinegar.
- Oil: You can swap with any neutral oil like vegetable, canola, or avocado oil. Sesame oil can be used for added flavor.
- Ginger: Ground ginger can be used in a pinch (about 1/4 tsp), but fresh is best for flavor.
- Green onions: Replace with shallots or chives.
- Sesame seeds: You can substitute with flaxseeds or omit entirely.
Storage
- Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Freeze it in an airtight container or freezer bag for up to 3 months. To freeze, let the dish cool completely, then transfer it to the container.
- Reheat gently to avoid overcooking the chicken or softening the cashews too much.
Ingredients
Listed below are all the ingredients you will need (omitting quantities):
- oyster sauce
- soy sauce
- dark soy sauce
- fish sauce
- ground black pepper
- rice vinegar
- boneless chicken thigh
- cornstarch
- salt
- oil
- thumb-sized ginger
- garlic cloves
- red bell pepper
- green bell pepper
- green onions
- cashews
- sesame seeds (optional)
See recipe card for quantities.
Instructions
Combine oyster sauce, soy sauce, dark soy, fish sauce, ground black pepper, and rice vinegar in
small bowl. Mix until well-blended and set aside.
Season the chicken with salt and sprinkle with cornstarch and mix well. Set aside.
In a heated skillet over medium heat, add oil and fry the chicken until nice and golden.
Push the chicken on the side and add sauté the sliced ginger and sliced garlic for a couple of
seconds.
Toss in the bell pepper, cashews, and green onions together with the chicken for 2 minutes.
Pour the sauce mixture over and mix well. Lower down to a simmer for 2 minutes.
Optional: sprinkle with sesame seeds before serving.
Hint: Toast the cashews before adding them to the dish. Be sure to stir frequently to prevent burning. This will enhances their flavor and adds a delightful crunch to the dish.
Frequently Asked Questions
Thai Chicken Cashew
Ingredients
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon fish sauce
- ¼ teaspoon ground black pepper
- 1 tablespoon rice vinegar
- 10 oz boneless chicken thigh cut into bite-sized pieces
- 2 tablespoon cornstarch
- ½ teaspoon salt
- 2 tablespoon oil
- 1 thumb-sized ginger sliced
- 4 garlic cloves sliced
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- ¼ cup green onions sliced
- ½ cup cashews
- 2 teaspoon sesame seeds optional
Instructions
- Combine oyster sauce, soy sauce, dark soy, fish sauce, ground black pepper, and rice vinegar in
- small bowl. Mix until well-blended and set aside.
- Season the chicken with salt and sprinkle with cornstarch and mix well. Set aside.
- In a heated skillet over medium heat, add oil and fry the chicken until nice and golden.
- Push the chicken on the side and add sauté the sliced ginger and sliced garlic for a couple of seconds.
- Toss in the bell pepper, cashews, and green onions together with the chicken for 2 minutes.
- Pour the sauce mixture over and mix well. Lower down to a simmer for 2 minutes.
- Optional: sprinkle with sesame seeds before serving.
Remove this block, and replace it with the recipe card here
