Healthy Thai Chicken Cashew (+ Vegan Version)

Thai foods are comfort foods for me. Considering that I lived in Thailand for 8-years, it isn’t at all surprising to me. It causes some funny arguments with my husband because his comfort foods are burgers, burritos, etc and he can’t fathom how a big bowl of noodles can comfort me!

Thai chicken cashew is a stir fry that I love eating in Thailand and I set out to find a wonderful homemade version. I’ve adapted a recipe from the wonderful Leela Punyaratabandhu to bring you my healthy Thai chicken cashew, as well as a vegan tofu version!

What is Thai Chicken Cashew?

Thai chicken cashew is well know stir fry that you can find in practically any restaurant in Thailand. There are variations from other countries but the Thai version is my favorite. It’s spicy and full of flavor. I’ll teach you how to make an authentic, healthier version so that you never need to order a greasy version of this meal ever again.

You can trust me to dish you up an authentic Thai cashew chicken because I am half-Thai and I lived in Thailand for 8-years. I would never share with you a recipe that I wouldn’t eat myself.

What do you need to make authentic Thai chicken cashew?

There are two key ingredients you will need to make authentic Thai cashew chicken. They are:

• Oyster sauce (or mushroom sauce if you are making the vegan version)
• Thin soy sauce (normal soy sauce is fine too but thin soy sauce is more authentic).

These two ingredients are commonplace in Thailand and indicators of an authentic recipe. And particularly the oyster sauce. It is a thick, sweetish sauce which provides a delicious umami flavor to your dish.

I’ve made this recipe with normal soy sauce and it’s not bad to be honest. I’d rather you have oyster sauce and normal soy sauce than no oyster sauce and thin soy sauce. You can buy either ingredient at your local Asian supermarket or on Amazon.

Thai Chicken Cashew Recipe (and Vegan Version)

AuthorHonestly Fitness

Rating0.0

Yields1 ServingServingsQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

 ½ Pound chicken breast

 1 tbsp Cornstarch

 1 tsp Garlic powder

 ½ Yellow or sweet onion

 1 Green onion

 ½ cup Roasted cashewsI usually buy them in halves or quarters

 3 tbsp Water

 2 tbsp Oyster sauce

 2 tbsp Thin soy sauce

 2 tbsp OilI recommend a flavorless oil like canola oil

 2 Dried Chilis (I like to use Chile de árbol and Thai long chiles are great too)

 1 Clove of garlic finely diced (or 1 tbsp garlic paste)

Vegan Version

 ½ Pound of tofu

 2 tbsp Mushroom sauceIn place of Oyster sauce

 2 tbsp Thin soy sauce

 1 tsp Beyond Sugar Or other sweetened of choice)

 3 tbsp Water

1

First, cut your chicken against the grain into small bite-sized chunks. Set aside in a small bowl for now, add your cornstarch, garlic powder and thoroughly mix until all chicken pieces are well coated.

2

Now, cut the onion into fairly thick chunks. Also slice your green onions on a diagonal. Discard the very top and bottom parts of the green onion.

3

Prepare your sauce. In a small bowl, mix together your oyster sauce, thin soy sauce and water (or mushroom sauce and sugar if using the vegan version).

4

Heat your pan to medium-high heat and add your cashews and chile de arbol. Cook about 30-seconds to one minute or until the cashews start to turn a golden brown. Don't forget to stir frequently! Transfer the cashews and the chile to a plate.

5

Now, add 1 tbsp of oil and add your chicken pieces. This is where you should add your tofu in place of chicken if you are cooking the vegan version. Cook for 2 minutes and then flip. You want to ensure that each side of the chicken has been cooked. Cook for another 2-3 minutes of until you do not see any more pink. Place the chicken on the plate with the chiles and cashew.

6

Add an additional 1 tbsp of oil to your pan and add your garlic and chopped onions. Quickly toss, cooking for 2-3 minutes. You don't want your onions to caramelize - you want them to be crunch.

7

Once onions have softened, add in your sauce and cook together for 30-seconds. Now, quickly add back in your chicken, cashews and chile. Cook for another 1-3 minutes or until you get a thick coating of sauce around your ingredients.

8

Sprinkle your sliced green onions on top and serve your chicken cashew with rice, cauliflower rice, or whatever else you'd like.

Note

9

If you use tofu, I recommend either crumbling it to create a ground tofu, or to thoroughly dry your tofu first before cooking the tofu chunks. Here is a good resource on properly dehydrating your tofu: https://www.thespruceeats.com/how-to-press-tofu-3376642.

10

Feel free to add salt to your onions if you are a salt fiend like me!

11

The sugar in the vegan version is necessary. The mushroom sauce is quite tart and the sugar helps cut it.

PostSave

 

Ingredients

 ½ Pound chicken breast

 1 tbsp Cornstarch

 1 tsp Garlic powder

 ½ Yellow or sweet onion

 1 Green onion

 ½ cup Roasted cashewsI usually buy them in halves or quarters

 3 tbsp Water

 2 tbsp Oyster sauce

 2 tbsp Thin soy sauce

 2 tbsp OilI recommend a flavorless oil like canola oil

 2 Dried Chilis (I like to use Chile de árbol and Thai long chiles are great too)

 1 Clove of garlic finely diced (or 1 tbsp garlic paste)

Vegan Version

 ½ Pound of tofu

 2 tbsp Mushroom sauceIn place of Oyster sauce

 2 tbsp Thin soy sauce

 1 tsp Beyond Sugar Or other sweetened of choice)

 3 tbsp Water

Directions

1

First, cut your chicken against the grain into small bite-sized chunks. Set aside in a small bowl for now, add your cornstarch, garlic powder and thoroughly mix until all chicken pieces are well coated.

2

Now, cut the onion into fairly thick chunks. Also slice your green onions on a diagonal. Discard the very top and bottom parts of the green onion.

3

Prepare your sauce. In a small bowl, mix together your oyster sauce, thin soy sauce and water (or mushroom sauce and sugar if using the vegan version).

4

Heat your pan to medium-high heat and add your cashews and chile de arbol. Cook about 30-seconds to one minute or until the cashews start to turn a golden brown. Don't forget to stir frequently! Transfer the cashews and the chile to a plate.

5

Now, add 1 tbsp of oil and add your chicken pieces. This is where you should add your tofu in place of chicken if you are cooking the vegan version. Cook for 2 minutes and then flip. You want to ensure that each side of the chicken has been cooked. Cook for another 2-3 minutes of until you do not see any more pink. Place the chicken on the plate with the chiles and cashew.

6

Add an additional 1 tbsp of oil to your pan and add your garlic and chopped onions. Quickly toss, cooking for 2-3 minutes. You don't want your onions to caramelize - you want them to be crunch.

7

Once onions have softened, add in your sauce and cook together for 30-seconds. Now, quickly add back in your chicken, cashews and chile. Cook for another 1-3 minutes or until you get a thick coating of sauce around your ingredients.

8

Sprinkle your sliced green onions on top and serve your chicken cashew with rice, cauliflower rice, or whatever else you'd like.

Note

9

If you use tofu, I recommend either crumbling it to create a ground tofu, or to thoroughly dry your tofu first before cooking the tofu chunks. Here is a good resource on properly dehydrating your tofu: https://www.thespruceeats.com/how-to-press-tofu-3376642.

10

Feel free to add salt to your onions if you are a salt fiend like me!

11

The sugar in the vegan version is necessary. The mushroom sauce is quite tart and the sugar helps cut it.

Notes

Thai Chicken Cashew (+ Vegan Version)

IngredientsDirections

Ideas on how to enjoy your Thai Cashew Chicken

• Dish your chicken up with some freshly cooked brown or white rice.
• I personally like it with some fried cauliflower rice.
• It also works really well paired with some roast veggies.

I hope you love this recipe and that it becomes a regular staple in your household. It certainly is in mind and I love that it works with both chicken and tofu. Plus, it’s a super quick recipe to make. I can literally whip it up in 20-minutes or more like 10-minutes if I’ve pre choppped my chicken and onions.

Honestly yours,
Alice

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