Thai Cashew Chicken

5 from 2 votes

Thai cashew chicken is one of our favorite easy meals. It's spicy, nutty and full of veggies, it's a healthier version of the popular takeout dish. A simple weeknight meal you will be hooked on.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Chinese

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

Equipment

1 large skillet or wok
mixing bowl

Ingredients

1 cup white rice uncooked, cook according to the package
2 tsp sesame oil separated
⅓ cup whole cashews, raw *see notes
1 red bell pepper, cubed
1 small yellow onion, cubed
1 small broccoli head, chopped
2-3 red fresno peppers *see notes
2 cloves garlic, minced
1 inch ginger, minced
1-1½ lb chicken breast, cubed
3 Tbsp cornstarch or arrowroot. This is for the chicken coating
½ tsp dried cayenne pepper *use more if you want extra spice, omit if you want mild
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes
1 cup fresh spinach, chopped

Sauce

¼ cup soy sauce, low sodium
3 Tbsp brown sugar
3 tbsp rice vinegar
4 Tbsp water
1 Tbsp cornstarch this is to thicken the sauce in the skillet.
1 tsp fish sauce optional!

Instructions

Heat 1 tsp oil over medium heat in a wok or large skillet. Add cashews and cook for 4 minutes until they become a dark golden color and crunchy, careful not to burn them, they brown quickly.
Remove from skillet with a slotted spoon and place in a small bowl. Use the leftover oil to sauté the veggies. Start the rice now if making any, follow instructions on the packet, this usually takes about 20 minutes.
Turn heat up to medium/high. Add peppers, broccoli and yellow onion. Cook for 4 minutes until everything is sweating. Add the ginger & garlic.
Set the veggies to the side with the cashews. Whisk the cornstarch and seasonings for the chicken. Coat the chicken with the cornstarch and make the sauce while the chicken cooks.
Add another tsp of oil to the same skillet. Add in the coated chicken, make sure it isn't over lapping at all. Cook for about 4-5 minutes on each side until chicken is cooked all the way through (165º internally). While chicken is cooking, make the sauce (whisk everything together in a bowl)
When the chicken is close to being cooked through all the way, add in the sauce, sautéed veggies, spinach and cashews. Simmer for just 2-3 minutes to thicken the sauce and take it off the heat.
Serve over white rice and garnish with chopped basil. Enjoy.

Notes

Keep a close eye on the cashews. They burn quick! - take it from me.
Use veggies you love. Use any color of pepper or add mushrooms if you'd like. This dish is customizable.
Taste as you go. If you want more heat, add more cayenne pepper and fresno peppers. I double both for my husband and I - I prefer it spicy!
Don't overcook the chicken! It's always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

Nutrition