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When it comes to the protein component of Thai Cashew Chicken, chicken thighs are often the preferred choice. Unlike chicken breasts, which can dry out if overcooked, chicken thighs remain tender and juicy, making them perfect for stir-frying. Their slightly higher fat content enhances the flavor, allowing them to soak up the rich sauces beautifully. Furthermore, chicken thighs are generally more affordable than breasts, making them a practical option for families and busy home cooks alike.

Thai Cashew Chicken Stir Fry

Explore the delicious world of Thai cuisine with this Thai Cashew Chicken Stir Fry recipe. Perfectly tender chicken thighs, crunchy toasted cashews, and colorful vegetables come together in a savory sauce that balances sweet, salty, and spicy flavors. Ideal for a quick weeknight dinner or a meal to wow your guests, this dish is packed with nutrients and vibrant flavors. Dive into the ingredients, cooking techniques, and tips that make this stir fry a favorite for any Thai food lover.
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup raw cashews

2 tablespoons vegetable oil (divided)

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 cup snow peas, trimmed

3 green onions, chopped (white and green parts separated)

3 garlic cloves, minced

1-inch piece of ginger, freshly grated

1/4 cup low sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

1/4 teaspoon crushed red pepper flakes (adjust according to your desired spice level)

Juice of 1 lime (freshly squeezed)

Fresh cilantro (chopped, for garnish - optional)

Instructions
 

Toast the Cashews: In a large, dry skillet over medium heat, add the raw cashews. Cook, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes. Once toasted, remove them from the skillet and set aside.

    Cook the Chicken: In the same skillet, add 2 tablespoons of vegetable oil and heat over medium-high. Add the bite-sized chicken pieces in a single layer. Sauté until the chicken is browned and cooked through, roughly 6-8 minutes. Once cooked, remove the chicken from the skillet and set it aside with the cashews.

      Sauté Vegetables: In the same skillet, add a little more oil if needed, then toss in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Next, add the sliced red and yellow bell peppers along with the snow peas. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp and vibrant.

        Combine Everything: Return the cooked chicken to the skillet with the sautéed vegetables. Pour in the low sodium soy sauce, oyster sauce, fish sauce, brown sugar, and crushed red pepper flakes. Mix everything together well, allowing the flavors to meld.

          Thicken the Sauce: Drizzle the cornstarch mixture into the stir fry while continuously stirring. Allow the sauce to bubble and thicken slightly for about 2 minutes, then remove the skillet from heat.

            Finish and Serve: Squeeze fresh lime juice over the stir fry. Gently fold in the toasted cashews and the chopped green onions (both white and green parts). Allow the ingredients to blend and absorb the flavors.

              Garnish and Present: Serve the Thai Cashew Chicken Stir Fry hot, garnished with fresh chopped cilantro if desired. This dish pairs beautifully with fluffy jasmine rice or tender noodles for a complete meal.

                Prep Time, Total Time, Servings:

                  - Prep Time: 25 minutes | Total Time: 30 minutes | Servings: 4