If you’re craving something that hits the spot without the drive to your favorite Asian restaurant, this Thai Cashew Chicken might be your new go-to! Juicy chicken and crisp veggies stir-fried in a rich, savory sauce come together in just 35 minutes for a dazzling dinner that bursts with authentic Thai flavors. Grab your wok and get ready for a meal that’s as satisfying as it is simple!
Budget Information
The total cost of this scrumptious Thai Cashew Chicken recipe is approximately $12.00, which breaks down to just $3.00 per serving if you serve four people. That’s a delicious dinner on a dime!
Why This Recipe Works
This recipe brings everything you love about takeout—rich flavors, crisp textures, and convenience—right into your kitchen. The combination of tender chicken with vibrant veggies in a luscious, nutty sauce elevates this dish into a comforting and hearty meal that’s perfect for any day of the week. Plus, it requires minimal hands-on time, meaning you get to enjoy more moments at the table and fewer moments in the kitchen!
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up this delightful dish, along with some substitutions to suit your pantry:
- 1 pound boneless, skinless chicken thighs ($4.50) – Can substitute with chicken breast or tofu for a vegetarian option.
- 2 tablespoons vegetable oil ($0.20)
- 1 red bell pepper, sliced ($1.00)
- 1 cup snap peas or green beans ($2.00)
- 2 cloves garlic, minced ($0.10)
- 1 onion, sliced ($0.50)
- 1/4 cup roasted cashews ($1.50) – You can use peanuts instead if you prefer.
- 1/4 cup soy sauce ($0.50)
- 1 tablespoon hoisin sauce ($0.30)
- 1 tablespoon cornstarch ($0.05)
- 1 tablespoon water ($0.00)
- 2 green onions, chopped for garnish ($0.30)
Step-by-Step Recipe Instructions
Step 1: Begin by prepping your ingredients! Slice the chicken thighs into bite-sized pieces and season them lightly with a pinch of salt. Slice up the red bell pepper and onion, and get your snap peas or green beans ready. Mince the garlic and chop the green onions. Having everything prepped helps make this dish go smoothly and quickly!
Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, toss in the chicken pieces. Sear them for about 5-6 minutes until they turn golden brown and are cooked through. Don’t forget to stir occasionally to ensure even cooking—the sound of sizzling chicken will be music to your ears!
Step 3: Add in the sliced onions and garlic, and stir-fry for another minute. This will create a fragrant base that adds depth to your dish. Next, it’s time for the bell pepper and snap peas to join the party! Stir these in and cook for an additional 2-3 minutes until the veggies are just tender but still vibrant. Your kitchen will start smelling amazing!
Step 4: In a small bowl, mix the soy sauce, hoisin sauce, cornstarch, and water to create a smooth sauce. Pour this over the chicken and vegetables in the skillet, stirring to coat everything evenly. The sauce will thicken and create a glossy, irresistible finish that you won’t be able to wait to dive into.
Step 5: Toss in the roasted cashews, stir, and let everything cook together for a minute or so. This will allow those delicious nutty flavors to infuse into the chicken and veggies, making every bite delightful!
Step 6: Once everything is well-mixed and heated through, remove the skillet from heat. Garnish with chopped green onions for that fresh pop of flavor and color. Plate it up, and get ready to enjoy your homemade Thai Cashew Chicken!
Nutritional Facts
Here’s what you can expect from each serving of Thai Cashew Chicken:
- Calories: 350
- Protein: 29g
- Carbohydrates: 30g
- Total Fats: 16g
- Saturated Fat: 2g
- Fiber: 3g
- Sugar: 5g
- Sodium: 600mg
Storage and Reheating Tips
If you have leftovers (which you might not, honestly!), let the Thai Cashew Chicken cool completely before transferring it to an airtight container. It’ll last in the refrigerator for up to three days. For reheating, simply warm it in the microwave for a couple of minutes or on the stovetop over medium heat until hot. Just add a splash of water or soy sauce if it seems a bit dry!
Serving Suggestions
This dish pairs wonderfully with a side of fluffy jasmine rice or steamed brown rice to soak up that incredible sauce. You can also serve it atop quinoa for a healthier twist or with a simple side salad for added freshness. Don’t forget to garnish with extra green onions or sesame seeds for that special touch!
Reader Tips or Helpful Notes
Feel free to customize this recipe to your liking! Add in other vegetables like broccoli, carrots, or mushrooms for more color and nutrients. If you want a kick, throw in some crushed red pepper flakes or a splash of sriracha for heat. And remember, the key to stir-frying is high heat and quick cooking—it keeps everything crunchy and vibrant!
Recipe FAQs
What can I substitute for cashews?
You can use peanuts or almonds for a different nutty flavor or even omit them for a nut-free option.
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner and will work just fine in this recipe.
Is this recipe gluten-free?
To make this dish gluten-free, simply use tamari or a gluten-free soy sauce in place of regular soy sauce.
How long does this take to make?
From start to finish, you can have this meal on the table in about 35 minutes!
Can I make this ahead of time?
Yes! You can prep the ingredients and store them separately in the fridge, then stir-fry just before you’re ready to eat.
