{"id":456,"date":"2025-06-02T18:02:14","date_gmt":"2025-06-02T18:02:14","guid":{"rendered":"https:\/\/prexlandoviku.com\/?p=456"},"modified":"2025-07-23T10:15:39","modified_gmt":"2025-07-23T10:15:39","slug":"thai-cashew-chicken-so-easy","status":"publish","type":"post","link":"https:\/\/prexlandoviku.com\/index.php\/2025\/06\/02\/thai-cashew-chicken-so-easy\/","title":{"rendered":"Thai Cashew Chicken (so easy!)"},"content":{"rendered":"
I think you’ll be surprised at not only how delicious this Thai Cashew Chicken is, but also how easy it is to make!<\/strong><\/p>\n <\/span><\/p>\n This recipe was developed by my step-mum, who happens to be an incredible Thai home cook (yes, I was fed very well growing up). As such, this recipe is as authentic as it gets. Better still, it only requires simple store-bought ingredients! Follow me…<\/p>\n The ONLY tweak we made to this recipe was to switch out dried red chillies for fresh ones<\/strong>. This was just to keep in line for being able to buy everything at the supermarket. I find dried red chillies can sometimes be tricky to hunt down. Apart from that, these are the exact ingredients my step-mum has used for many, many years to make this incredible dish. Here’s what you’ll need:<\/em><\/p>\n This recipe comes together quite quickly in the wok, so I recommend having everything ready to rock ‘n’ roll before you start cooking.<\/p>\n<\/div>\n These are arguably the two standout ingredients, so it’s important to help them both shine. We’re actually going to fry the cashews before the chicken. This is so they can infuse the oil, which in turn, will wrap around the chicken as it fries. Here are a couple of notes on both the chicken and cashews:<\/em><\/p>\n Process shots: coat chicken in soy sauce and white pepper (photo 1), coat in flour (photo 2), add cashews to oil (photo 3), fry then remove (photo 4), fry chicken in batches then remove (photos 5&6)<\/em><\/p>\n After you’ve fried the chicken and cashews, you can go ahead and remove most of the oil (just save some to fry the veg). From there, it’s just like a stir fry and comes together very quickly.<\/p>\n As discussed above, all you need is oyster sauce, soy sauce and sugar. These, alongside the excess oil, create a light, glossy sauce that wraps around the chicken. It’s not too much at all and really just pulls all the flavours together.<\/p>\n Process shots: add onion, peppers and garlic to wok (photo 7), fry (photo 8), fry chilli and firm part of spring onion (photo 9), add chicken and sauce (photo 10), add cashews and green part of spring onion (photo 11), toss (photo 12).<\/em><\/p>\n As discussed, you’ll get better results with thigh, but you can substitute breast. Just be aware it’ll cook more quickly and won’t develop crust as well.<\/p>\n<\/p><\/div>\n You get a nice kick of spice from the white pepper and chillies. If you aren’t good with spice, make sure you deseed the chillies.<\/p>\n<\/p><\/div>\n Yes, so long as you’ve got a large, deep pan to work with.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n You’ll want to serve as soon as you can<\/strong>, just so everything is hot, fresh and crisp. From there, I typically serve this with rice<\/strong>, but noodles<\/strong> would work too.<\/p>\n Looking for more authentic Thai recipes? Check out these beauties:<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this Thai cashew chicken shall we?!<\/strong><\/p>\n<\/figure>\n
Thai Cashew Chicken Ingredients<\/h2>\n
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Recipe Tip<\/h2>\n
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Chicken and Cashews<\/h2>\n
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Thai Cashew Chicken Sauce<\/h3>\n
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Thai Cashew Chicken FAQ<\/h2>\n
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How to Serve Thai Cashew Chicken<\/h2>\n
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How to make Thai Cashew Chicken (Full Recipe & Video)<\/h2>\n