Need more dinner ideas? Check out our favourites: You’ll love how easy this dish is to prepare, how fast it all comes together, and what little clean up there is after! You add them at the end, when your stir fry is about to be finished, along with a handful of sliced green onion. Roast the cashews: There is a popular method of frying cashews before adding them to your wok, but I find that roasting gives the same golden color and crunchy bite, with less oil. I buy mine in the local spice store and as they are usually sold in a big bag, I don’t have to stock up often!ĭon’t have a wok? Now is the time! I recommend this Lodge Cast Iron Wok on Amazon. Don’t worry these aren’t spicy at all, but they add an extra layer of flavour, so don’t skip them. We’ll cook the chicken until slightly crispy, add our sauce, as well as a couple sweet dried peppers. To begin making cashew chicken, you need lots of garlic! SO MANY Thai dishes start off by sautéing garlic in your wok, just until fragrant, before adding the chicken. The white sugar caramelises a bit and gives extra sweetness to our dish. Saute for about 8 minutes until caramelized and tender, stirring often. Cook the chicken for about 3 minutes per side, until browned. Most home cooks I know(aka everyone) don’t have this in the house, so to substitute it we use vinegar and brown sugar. Heat a 12 cast-iron skillet over medium heat. Traditionally, cashew chicken recipes call for tamarind, a tangy condiment very popular in Thai cooking- used also in Pad Thai. We use soy sauce and hoisin sauce as the base, and add rice vinegar, sugar, and brown sugar. Cashew chicken (Chinese: ) is a Chinese-American dish that combines chicken with cashews and either a light brown garlic sauce or a thick sauce made. There is extra sauce to flavour all your rice! The best part!! The sweet sauce for this dish is made of pantry friendly ingredients- more suitable to the home cook than restaurant chef. You’ll love this recipe for Thai Cashew Chicken because:

We had lots of authentic Thai food- from Spicy Green Curry and Phad Thai, to Phad Kapao and tapioca, but this dish was one of the most popular- and my favourite! In Thai, cashew chicken stir fry is called Gai Pad Med Mamuang.

I definitly got some knifes up in the joint. He was obsessed with Thai food!! We didn’t even have knifes available for diners because – he said- in Thailand you don’t eat with a knife. The owner of the business, a dear friend of mine, studied authentic Thai cooking in Thailand. I worked for years as a head chef in Israels top kosher Thai restaurant- Kapao Thai food. Of course, the crunchy golden cashew nuts are where this dish gets its famous name- and boy are they good! This post contains affiliate links to products we use and/or love! This Thai Cashew Chicken Stir Fry is our favourite one-wok chicken dinner! Golden nuggets of chicken tossed in a seriously addictive sweet sauce, and flavoured with sweet dried chilies and lots of green onion.

Authentic thai cashew chicken sauce