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Thai Cashew Chicken

Name: Thai Cashew Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: thai
Ingredients: sliced chicken breast; Salt; cornstarch; light soy sauce; dark soy sauce; white vinegar; sugar; Cooking oil; Garlic; Onion; Cashew nuts (finely chopped); dried chilli; bell pepper; spring onion

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillStir-frylocal_fire_departmentMild

Allergens:warningSoywarningTree nuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:00:43

warningStay safe

Wash hands thoroughly after handling raw chicken to prevent cross-contamination of bacteria.

Season 500g of cubed chicken breast directly with 1 tsp of salt, mix well, then add 3 tbsp of cornstarch and mix until every piece is evenly coated with a dry white layer of cornstarch.

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Watch out

Ensure every piece is coated, otherwise juices will escape during frying and the meat will dry out.

Ingredients:sliced chicken breast (500 g)Salt (1 tsp)cornstarch (3 tbsp)

Tools:forkBowl

Preparation

00:01:34

Combine 2 tbsp of light soy sauce, 1 tsp of dark soy sauce, 1 tbsp of white vinegar, 2 tbsp of sugar, and 0.5 tsp of cornstarch in a bowl, then mix thoroughly until the sauce is smooth and all sugar is dissolved into a dark liquid.

Ingredients:light soy sauce (2 tbsp)dark soy sauce (1 tsp)white vinegar (1 tbsp)sugar (2 tbsp)cornstarch (0.5 tbsp)

Tools:Bowlspoon

Active Cooking

00:02:18

warningStay safe

Hot oil can splatter violently; gently slide chicken pieces into the wok away from yourself.

Heat 1 cup of cooking oil in a wok on high heat until hot and bubbling around a wooden chopstick, dust excess cornstarch off the coated chicken, and shallow fry in batches for about 180 seconds until lightly sealed and pale yellow, then remove with a spider strainer onto paper towels.

local_fire_departmenthigh heat

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Watch out

Do not overcrowd the wok, otherwise oil temperature will drop and chicken will absorb excess oil.

Ingredients:Cooking oil (1 cup)sliced chicken breast

Tools:spider strainerwokpaper towels

Active Cooking

00:03:24

Heat 1 tbsp of cooking oil in the wok, add 3 cloves of chopped garlic, 1 sliced onion, and 0.5 cup of cashew nuts, stir-fry until cashews turn golden brown, then snip in 4 dried chillies using kitchen scissors and toss until fragrant.

local_fire_departmentmedium-high heat

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Watch out

Stir constantly while toasting cashews, otherwise they will burn and turn bitter very quickly.

Ingredients:Cooking oil (1 tbsp)Garlic (3 clove)Onion (1 piece)Cashew nuts (finely chopped) (0.5 cup)dried chilli (4 piece)

Tools:silicone spatulawokkitchen scissors

Active Cooking

00:04:10

Add 1 piece of diced bell pepper into the wok and toss well with the aromatics and cashews for about 60 seconds until bright and slightly tender.

local_fire_departmenthigh heat

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Watch out

Do not overcook bell peppers

keep them on high heat briefly otherwise they lose crunch and color

Ingredients:bell pepper (1 piece)

Tools:silicone spatulawok

Active Cooking

00:04:20

Add the pre-fried chicken and the prepared sauce into the wok, toss continuously on high heat until the sauce is reduced to a glossy, thick glaze coating every piece, then add 3 chopped spring onions, give a final toss, and serve.

local_fire_departmenthigh heat

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Watch out

Toss continuously, otherwise the sugar in the sauce will burn and stick to the bottom instead of glazing.

Ingredients:sliced chicken breastlight soy saucedark soy saucewhite vinegarsugarspring onion (3 piece)

Tools:silicone spatulaserving platewok