Amazing Thai Cashew Chicken Recipe – Authentic and Easy to Make!
This authentic Thai cashew chicken stir fry is fast, flavorful, and easily made using a pressure cooker. Juicy chicken thighs, crunchy roasted cashews, and crisp bell peppers come together in a rich umami sauce — all in under 30 minutes!
Equipment
- 1 Pressure cooker
- 1 Wok or skillet Large
- 1 Mixing bowl Small
Ingredients
Stir Fry Ingredients
- 600 g Chicken thighs boneless, skinless, cut into bite-size pieces
- 2 tablespoon Vegetable oil
- 1 cup Cashew nuts roasted, unsalted
- 3 cloves Garlic minced
- 1 Onion chopped
- 1 Red bell pepper chopped
- 1 Green bell pepper chopped
- 3 tablespoon Soy sauce
- 2 tablespoon Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- ½ teaspoon White pepper
- 4 Green onions chopped
Instructions
Preparation Steps
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add chicken pieces and stir-fry until lightly browned and cooked through, about 5 to 7 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add chopped onion, red bell pepper, and green bell pepper. Cook for 3 to 4 minutes until slightly tender.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Add to pan and stir to coat evenly.
- Add roasted cashew nuts and chopped green onions. Stir-fry for 1 to 2 minutes more.
- Transfer everything to the pressure cooker. Close lid and seal properly. Cook under pressure for 5 minutes.
- When finished, release pressure, open the lid carefully, and serve hot over jasmine rice.
Notes
For quicker prep, use pre-chopped veggies and pre-roasted cashew nuts. Store leftovers in the fridge up to 4 days or freeze for longer shelf life. Serve with warm jasmine rice for a full meal.