Thai Food

Best Thai Chicken Cashew Nut Stir Fry With Tamarind Sauce

The secret of Thai Cashew Fry is the deliciously tender chicken inside with a crispy exterior. If you want fried chicken and cashews as a takeaway, but tastier and better, you’re in the right place.

You might also like the recipe for Spicy Cashew Snack, or our roast beef recipe, which is also great!

Fried Thai Chicken with cashew nuts Video

Link to the video if it doesn’t load on your computer.

No special equipment is needed to make this dish and the ingredients are pretty simple, but there are a few tips to follow, so read on!

Frying is a fast way of cooking. One tip to help you bake is to make sure you have done all the prep work before you start cooking. Once you start cooking, everything goes like a fast train!

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1. Skinless chicken breast, 2. Plain flour, 3. Fry the onion, 4. Red and yellow peppers, 5. Spring onion/green, 6. Cashews, 7. Dry chili, 8. Soy sauce, 9. Palm sugar, 10 years old. Fish sauce, 11. Tamarinda pasta, 12 years old. Chicken broth (or water)

Ingredients needed to prepare Thai cashew chicken

  • Boneless chicken breast
  • Cashew nuts
  • smooth flour
  • dried chili
  • Tamarind paste
  • Fish sauce
  • Palm Sugar
  • Soy sauce
  • Chicken broth (to adjust the thickness of the sauce – you can also use water).
  • red pepper
  • yellow pepper
  • Spring onion or shallot (top and bottom)
  • brown onion
  • Frying oil

Message: You can also use a chicken leg, but a boneless chicken breast is easier to work with.

Cashew Chicken Stir Fry Thai delicious fast and great

How to prepare Thai Cashew Chicken step by step

Step 1 Preparation

If you want your cashews super crispy, you can bake them in a high oven for about 5 minutes or put them in a pan and roast them for a few minutes. The nuts will be crunchy once they cool.

If you use tamarind pulp, you should drink a little water and infuse. Stir and you get a tamarind paste. Or just buy some dough to start.

Honestly, I don’t usually like it, as it’s the creaminess and slight crunch of the cashews that add extra flavor to the dish. When I make toast, it’s always in a pan – I mean, who wants to turn on the oven to toast cashews?

Cut the dried chili spur into short pieces about 20 mm long (1/2 inch to 1 inch). Remove most of the seeds by shaking them or using the tip of a knife to remove them more easily.

Cut the vegetables into small pieces and prepare them for sautéing.

Slice the peppers to remove the seeds and flesh, then cut them into small pieces. Peel the brown onion and cut it into yellow pieces.

Remove the root from the scallops, also called green onions, and cut them into one-inch-long pieces, keeping the white lower parts separate from the green upper parts.

Once the vegetables are cooked, take the chicken breasts and cut them into cubes of just under 25 mm. They won’t be exactly square, but the important thing is that they are cooked evenly. Too thin and the meat will be tough if you cook the chicken twice.

Place the cubed chicken in a bowl and pour the soy sauce over it to marinate. Rub the chicken and sauce together with your fingers, making sure the meat is well covered, and let it sit until cooked through.

After cutting the chicken into medium cubes, marinate it in the soy sauce for a few minutes.

Step 2 Prepare the sauce from the roasted tamarind blender

The sauce is what sets the Thai Cashew roast chicken apart from the Chinese version you can get to take away.

For this dish, it is worth buying tamarind, which can easily be purchased online or in good Asian stores. The fruity, tangy and sour taste is unique and cannot be imitated with other fruits and vinegar, as many recipes suggest.

Prepare this spicy tamarind sauce to sauté until it has the consistency of a paint emulsion. Mix with chicken broth or water to achieve desired thickness.

Your tamarind paste should be the consistency of slightly liquid applesauce, and you can adjust it if necessary by adding a little more water. If you think it’s too liquidy, don’t worry because you can boil off the excess in a few minutes.

Add the fish sauce and tamarind paste to the pan over medium heat and stir in the palm sugar to balance the acidity of the tamarind, but don’t overdo it. The sauce should be smooth, like white honey, tangy, slightly tart and slightly sweet – best to taste and adjust.

Remove from heat – the sauce will thicken as it cools, but don’t worry, that’s what the chicken stock is for.

Sprinkle the chicken with flour and sear until crispy.

Step 3 Crispy fried chicken

Add enough oil to the pan and heat until the oil reaches a decent frying temperature and is hot.

Just before frying, dip the chicken cubes in flour and then place them in the pan to fry. Don’t waste time between dyeing and baking, as the result will be a less crispy exterior and that’s not what we want to achieve.

If the chicken is browned, it should be cooked. Use a slotted spoon or colander to remove the chicken pieces and drain. If you’re not sure, cut off a larger piece of chicken and check inside to see if the meat is cooked. If not, bake for another minute or two until it does.

Add the dried chillies to the hot oil and fry for a minute, remove and drain.

Stir-fry the vegetables with the chicken in the spicy sauce before adding the cashew nuts and dried chillies.

Step 4 Saute vegetables

Put a tablespoon of oil in the pan and fry the onions and the bottom of the spring vegetables until they start to come through, which takes a few minutes.

Add the chopped peppers, green onions, fried chicken and the previously made tamarind sauce (which can be quite thick depending on whether it was cold or not). Fry them together with a little chicken stock, adding as necessary to adjust the consistency of the sauce.

Just before serving, add the cashews and roast them quickly to prevent the cashews from becoming soft.

Serve with freshly cooked jasmine rice.

Cashew Chicken Stir Fry Thai delicious fast and great

Best Thai Cashew ChickenCashew Roast Recipe

Fried chicken with cashew nuts

doddle

A video showing the preparation of this recipe is at the top of the page – handy link to the video below the description here.

Deliciously tasty, juicy and crispy fried chicken prepared the only way the Thais know how. The spicy tamarind sauce that subtly coats the chicken is bursting with flavor, while the creamy cashews melt in your mouth. A surprisingly quick and easy dish that anyone can make and that is also healthy, lightly roasted fresh vegetables. You can buy tamarind pulp to make tamarind paste. It has a long shelf life in the refrigerator and even longer in the freezer.

OPINION: All internal recipe images can be turned on or off using the camera icons next to the Instructions section.

Cooking time 10 minutes

Cooking time 5 minutes

Total time 15 minutes

Basic course

Thai cuisine

For 2 persons

Calories 907 kcal

Ingredients for Tamarind Sauce

Ingredients for baked mushrooms

  • 12 oz. chicken breast
  • 1 cup cashew nuts
  • 1 tablespoon soy sauce
  • 1 cup of leaf
  • 3 Stängel Frühlingszwiebel
  • 1 cup red pepper
  • 1 cup yellow bell pepper
  • 2 getrocknete Chili-Sporne
  • Cup of flour.
  • 1½ tablespoons edible oil
  • Oil for fried chicken

1. Cooked vegetables

  • Cut the dried pepper track into 25 mm (1 inch) pieces. Chop the onion, red pepper, yellow pepper and green onion. Let it out.
  • Dice the chicken breast and mix with the soy sauce. Let it out.

2. Cooking potatoes and chicken

  • Heat the oil in a pan until hot. Roll the chicken in the flour and then dip it into the hot oil. Stir so the chicken doesn’t stick to the bottom of the pan.
  • When the chicken is brown, turn off the heat and remove it from the pan. Fry the dried chillies in hot oil for a few seconds, then put them in a colander with the chicken and drain.

Frye Blend to finish

  • Add the cooking oil to the pan and heat until hot.
  • When hot, add the browned onions and cook until the onions are slightly translucent. Then add the roasted chicken, chopped bell pepper and chopped onions/vegetables.
  • Then add the tamarind sauce, stir to mix well and adjust the thickness of the sauce with the chicken stock if necessary. After roasting for a few minutes and just before serving, add the cashews and mix through the sauce and serve immediately.
  • Serve with jasmine rice.

Calories: 907kcalCarbohydrates: 80g Protein: 55gFat: 44gSaturated fat: 7gCholesterol: 109mgSodium: 2196mgPotassium: 1706mgFiber: 7gSugar: 33gVitamin A: 2665IUV Vitamin C:241mgCalcium:87mgIron:8mg

Are you planning to make this recipe?
It would be great if you could take a picture of your finished creation and share it on Instagram. Tag me # – I love seeing your ideas!

I am a Thai mother and I love to cook for my children. Over the years, I have adapted family recipes and borrowed recipes from friends to make them even more delicious. I publish my authentic Thai recipes here for the world to enjoy. Whenever I have the opportunity to travel, I publish information to help others visit Thailand.

frequently asked questions

How to make roast chicken with cashews?

Add the chicken pieces and stir-fry for 1-2 minutes, then add the broth and soy sauce. Simmer for another minute, or until chicken is cooked through. Stir in the green onions and cashews, season with sea salt and ground white pepper, and transfer to a serving bowl.

How many calories are in Thai cashew chicken?

Cashew Thai Chicken is a dream weekday dinner – better than takeout, cooked in 30 minutes, packed with flavorful sauce and under 350 calories.

What is the best cashew nut?

W is 180, these are the royal cashews – they are larger and very expensive. W – 210, commonly known as jumbo nuts. W – 240, is an attractive breed offering value for money. W – 320, are the most popular and cheapest cashews in the world.

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