Hey everyone, welcome to another installment of SAHD recipes. Today, we’ll make Thai Cashew Nut Chicken. My parents used to have a tiny Thai restaurant and this was one of the most popular dishes we served. Whenever someone asked what we’d recommend, this would be it. It’s salty, sweet, and just a little spicy. It’s the perfect introduction to Thai food. (Back in the 80s, not too many people knew about Thai food.)
My SAHD version isn’t 100% authentic, but it’s really easy to cook. You might need to buy a couple of Thai ingredients, though. Oh, RB40Jr liked this dish and gave it a 4.5 out of 5 stars. So it’s a good dish for kids too.
*I made a video for this recipe so I don’t have pictures. Check out the video at the end of the post. If you enjoy it, like and subscribe to Eat by 40!
Prep time: 10 minutes
Cook time: 5-10 minutes
- Chicken – I used 2 chicken thighs, but you could use chicken breast if you’d like. Usually, thigh meat is better in a stir-fry because it’s more moist. Cut into small bite-size pieces.
- Bell pepper – 1 bell pepper, cut into bite-size pieces. (I used 1/2 of a large bell pepper.)
- Onion – I used a small onion and cut into bite-size pieces. What do you call this cut? Large chop?
- 3 garlic cloves – minced
- 1 green onion – sliced
- 1 cup of Cashew nuts – add half in the pan and half for garnish.
- Salad greens – to serve on the side
- Optional – chili powder or dried chili peppers. I didn’t use any because Junior can’t eat spicy food yet. If you like spicy, feel free to add them.
- Marinade – a teaspoon of soy sauce, michu (or any cooking wine), and a dash of sesame oil
This is pretty mild because we try not to eat too salty. You’ll have to adjust it to your taste. Mix everything together in a little bowl except the corn starch. Mix that in a different bowl.
- 1 Tbs fish sauce
- 1 ts soy sauce
- 1/2 ts sugar
- 1/2 ts dark soy sauce (optional)
- 1 teaspoon Thai chili paste (Nam Prik Pao) – This is my favorite brand, but it seems to be very expensive at Amazon. I think you can get it from your local grocery store for around $5. Other brands are probably okay too.
- 1 ts corn starch – mix with 3 Tbs of water to make a cornstarch slurry.
*I add these links to Amazon so you can see what the ingredients look like. These items should be much cheaper at your local grocery store.
- Turn the heat up to medium-high. Once the wok/pan is hot, add oil and garlic. Stir it around for a few seconds.
- Add chicken and flip it so the garlic doesn’t burn. Then let it brown on one side. Don’t flip it around too much.
- Once the chicken is mostly cooked, add onion and bell pepper. This is where the thigh meat is helpful. Breast meat would dry out much easier.
- After the vegetables are a bit soft, add the sauce mixture. Stirfry for a minute.
- Add half the cashew.
- Add cornstarch slurry. Turn off the heat and stir for 15 seconds or so.
- Add green onion and stir it in.
- Serve with salad greens and put the rest of the cashew nuts on top.
Serve with rice. I add a little Siracha hot sauce with every bite. It’s great. Junior likes it a lot too so I’m very happy about that. See our video below. We cooked and gossiped about Mrs. RB40.
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