Thai Cashew Chicken Stir Fry
Prep
10m
Cook
8m
Total
18m
Steps
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Nutrition Facts
Per serving553 calories
Calories from
- Protein 20%
- Carbs 33%
- Fat 47%
-
Fat High 28 g 43%
-
Saturated Fat High 5 g 25%
-
Carbohydrates 45 g 15%
-
Fiber 4 g 16%
-
Sugar High 14 g 28%
-
Protein High 27 g 54%
-
Cholesterol High 99 mg 33%
-
Sodium High 868 mg 36%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. Cashews – Pan-toasting raw cashews has the most superior flavour. But if you only have roasted cashews, that’s fine too. Just cook for around 1 1/2 minutes until they are lightly golden and they smell nutty.
Do not use salted cashews, it will make the dish too salty.
2. Chicken – Thighs will yield a juicier result than breast. But breast will also work just fine. Consider tenderising the breast the Chinese way. It makes it so much softer and juicier! (No need to do it for thigh).
3. Chilli – A golden rule is the larger the chilli, the less spicy it is (usually!) I’ve used large red cayenne pepper here which is not that spicy but still has a decent kick to it. You can omit or reduce the chilli if you wish. If you want spicier, consider using Thai birds-eye chillis – BOOM! 🙂
4. Oyster sauce – This can be substituted with vegetarian oyster sauce, sold in some large grocery stores. It’s actually not bad (no offence to veggo’s)!
5. Dark soy sauce – This soy has a more intense colour and flavour than light soy and all-purpose soy. It stains the chicken an appealing mahogany colour. If you use light or all-purpose soy, the dish colour and flavour will not be as good! More on different soy sauces here, and when you can sub with what.
6. Fish sauce – Fish sauce is a traditional ingredient in Thai cooking, and has more complex flavours than soy sauce. You can sub with more soy sauce, but the flavour will not be quite as good. (The oyster sauce still goes some way to compensate if you don’t use fish sauce, as it too is packed with umami!).
7. More rice options:
Plain white rice Brown rice Cauliflower rice Thai Fried Rice Thai Pineapple Fried Rice
8. Storage – Leftover stir fry will keep for 4 days in the fridge. It keeps well! It will also freeze fine too.
9. Nutrition per serving, excluding rice.
Do not use salted cashews, it will make the dish too salty.
2. Chicken – Thighs will yield a juicier result than breast. But breast will also work just fine. Consider tenderising the breast the Chinese way. It makes it so much softer and juicier! (No need to do it for thigh).
3. Chilli – A golden rule is the larger the chilli, the less spicy it is (usually!) I’ve used large red cayenne pepper here which is not that spicy but still has a decent kick to it. You can omit or reduce the chilli if you wish. If you want spicier, consider using Thai birds-eye chillis – BOOM! 🙂
4. Oyster sauce – This can be substituted with vegetarian oyster sauce, sold in some large grocery stores. It’s actually not bad (no offence to veggo’s)!
5. Dark soy sauce – This soy has a more intense colour and flavour than light soy and all-purpose soy. It stains the chicken an appealing mahogany colour. If you use light or all-purpose soy, the dish colour and flavour will not be as good! More on different soy sauces here, and when you can sub with what.
6. Fish sauce – Fish sauce is a traditional ingredient in Thai cooking, and has more complex flavours than soy sauce. You can sub with more soy sauce, but the flavour will not be quite as good. (The oyster sauce still goes some way to compensate if you don’t use fish sauce, as it too is packed with umami!).
7. More rice options:
Plain white rice Brown rice Cauliflower rice Thai Fried Rice Thai Pineapple Fried Rice
8. Storage – Leftover stir fry will keep for 4 days in the fridge. It keeps well! It will also freeze fine too.
9. Nutrition per serving, excluding rice.
Imported & edited by @golfpmac
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