Stir-fry for 2–3 minutes.Īdd crispy chicken, cashews, and dried chilies.

(chili paste, oyster sauce, light soy sauce, water, white sugar) Fry garlic until golden brown.Īdd all flavoring ingredients and mix them well. Optionally, fry the dried chilies for 20 seconds as well.Īdd cooking oil to a wok or skillet over medium heat. Add the crispy flour coated chicken and use a spatula to prevent the pieces of chicken from sticking to each other.įry until golden brown and remove from the pan with your spatula. Chop garlic, cut onions, bell peppers, and green onions.Ĭut chicken in bite-sized pieces and coat with crispy flour.įill a large wok or skillet with oil and bring to heat over medium heat.

It’s so good that it’s not just a Thai favorite – you’ll find it on menus in restaurants all over the world, and even as popular street food. This chicken and cashew stir-fry gets its magic from a special combo of Thai sauces – oyster sauce, light soy sauce, and chili paste give this dish its unique flavor. This stir-fry has everyone hooked from the first bite, and in our former Thai restaurant, it was the star of the show! It’s no surprise everyone loved it, because this dish is deliciously packed with fresh veggies like bell peppers and onions, giving it a colorful and even crunchier texture.Īnd let’s not forget about the bite-sized pieces of crispy fried chicken – every bite is so satisfying! The name translates to “chicken stir-fry with cashew nuts” in English, and it should already give you a good idea of what to expect.

Thai chicken and cashew stir fry