If using raw cashews (which I recommend for better flavour), it will take around 3 minutes to cook through on a medium heat. Also cook the jasmine rice beforehand – it takes longer to make than this stir fry!!Ĭashews – Start by cooking off the cashews. No fishy flavours at all in the end result!Īs with all stir fries, once you start cooking, things move fast! The key when cooking stir fries is to make sure you have all the ingredients chopped and ready to toss in, including the Thai Stir Fry Sauce.
It adds an incomparable complexity and depth of flavour into any dish. While it might smell a bit (ok, very!) funky straight out of the bottle, once it’s cooked it is completely transformed. It also stains foods a gorgeously deep mahogany colour įish sauce – Fish sauce is used in Thai cooking like soy sauce is used in Chinese cooking, ie. You can use vegetarian oyster sauce, if you prefer ĭark soy sauce – The most intensely-flavoured soy in the soy sauce family, and just a tiny amount packs a serious flavour punch. Oyster sauce – This packs a ton of umami as well as acting as a the thickener for this Thai Stir Fry Sauce. It’s hard to find a stir fry in my world that doesn’t start with these two!Ĭhilli – For a hit of spiciness. If you’ve never done it before, it will blow your mind – it’s a simple trick yet a total game-changer! If you prefer to use breast, consider tenderising it the Chinese restaurant way to make it softer and more juicy. Salted cashews will make the dish far too salty Ĭhicken – Thigh is best, for the juiciest and most flavoursome chicken pieces. Whichever you use, be sure to use unsalted cashews. Just toast them lightly for around 90 seconds, they don’t need to be as fully cooked. If you only have roasted cashews, that’s fine too. It’s best to use raw so they get toasted freshly in the wok (or skillet) for maximum flavour development. Here’s what you need for this Thai stir fry with chicken:Ĭashews – The nuts are actually the star ingredient in this stir fry! They bring texture, flavour and nutty richness to the party. What goes in Thai Cashew Chicken Stir Fry No one would see this wok of goodness and think, “It doesn’t look like there’s enough flavour in that,”… Right? 😂 Raw cashews are paler and softer than roasted cashews. There’s plenty of flavour coating the stir fry ingredients that stains and flavours the rice when you mix it through. So you don’t need nor do you want a ton of sauce to soak your rice. Stir fries featuring cashews are a favourite across Asia and the Thai version is one of the best! Unlike Chinese Cashew Chicken which is generous on sauce, the Thai version is a drier style stir fry where the sauce flavour is much more intense.
This is a great Thai food favourite that’s incredibly quick to make. Crunchy golden cashews and chicken are tossed in a simple yet bold Thai stir fry sauce with as much or as little fresh chilli as you want! While Thai Cashew Chicken is not as saucy as Chinese Cashew Chicken, what it lacks in sauciness it makes up for in big flavour.
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