How to Make Great Thai Cashew Chicken (Even on a Weak Burner)

cashew nuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar crunch with less fat.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces sodium intake.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is plant-based and lower in calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a great plant-based protein alternative.

Travel to Bangkok to learn walk cooking techniques.

Prepare a slurry with 1 tablespoon all-purpose flour, 1 tablespoon soy sauce, 1 tablespoon water, and salt and pepper, mixing until smooth.

Cut chicken thighs into 1 to 2 inch chunks and coat them in the slurry.

Heat 1 tablespoon of neutral oil in a wok.

Toast dried chilies and cashews in the oil for 1 to 2 minutes until the cashews are a shade darker and fragrant, then set aside.

Prepare the sauce by mixing 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon Thai chili paste, 1 tablespoon sugar, and 1 tablespoon water.

Heat another tablespoon of neutral oil in the wok until it just starts to smoke.

Add half of the chicken to the wok, spreading it out to avoid crowding, and let it sear for a couple of minutes until golden and crispy.

Set the first batch of chicken aside and repeat the process with the second half of the chicken.

Return the wok to medium-high heat and add 2 tablespoons of oil, followed by chopped onion and garlic, cooking for 1 to 2 minutes until the garlic is golden and the onions are softened.

Return the cooked chicken and any juices to the wok, spreading it out to utilize the surface area for heat.

Add the toasted cashews and chilies back to the wok and toss everything together.

Pour the prepared sauce down the sides of the pan to caramelize and reduce, stirring for 1 to 2 minutes until thickened.

Finish with 2 tablespoons of scallions, tossing to combine and slightly wilt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens