Thai Stir-fry Chicken with Cashew Nuts
Thai food is full of flavours and it’s a cuisine that I am familiar with. We get a lot of influence from Thai cooking, especially Southern Thai as there’s a small Thai community in my hometown. So, Thai food is always very easy to get hold with! I previously cooked Garlic & Coriander Chicken, which is a very simple dish but full of flavours! This dish is pretty common in my hometown.
There’s one Thai dish that has great Chinese influence, which is Thai stir-fry chicken with cashew nuts. Most people are very familiar with Kung Pao chicken (宮保鸡丁) or Kong Po chicken. Kong Pao chicken is a classic Sichuan cuisine. This dish is a very popular; wherever you go, you will see Kung Pao chicken on the menu.
It looks like Kung Pao chicken has made itself onto Thai food menu too! In Thai, it’s called ไก่ผัดเม็ดมะม่วงหิมพานต์ (Gai Pat Met Mamuang Himmapaan), yes, quite a mouthful to pronounce!
Sichuan Kung Pao chicken uses peanuts and Sichuan peppercorns. However, Thai version uses cashew nuts and Thai chili paste (Nam Prik Pao). If you like your dish to be hot and spicy, this Thai chili paste is what you need to have. I tend to add quite a bit when I make Thai stir-fry chicken with cashew nuts as I love food to be spicy! 🙂
Steamed rice is best to serve with this tasty and spicy stir-fry chicken with cashew nuts. I usually cook a bit more so that I can keep it for the next day. Yes! It’s just too good that I can eat the same dish for 2 days!
For the Thai Stir-fry Chicken with Cashew Nuts:
350g chicken breast or thighs
1 onion, cut into wedges
2 garlic cloves, chopped
1 spring onion
some dried chillies
1-2 tbsp thai chilli paste
a handful of toasted cashew nuts
1 tbsp soya sauce
2 tsp dark soya sauce
1. On medium flame, fry the garlic until fragrant and not brown. Add the chicken and cook until nearly done. Then, add in Thai chili paste and stir well. Add a bit less than recommended if you can’t take spiciness.
2. Add in the onion, cashew nuts, dry chilies and spring onion. Give it a good mix and cook for about 2 minutes. Then, season with soya sauce. Add in dark soya sauce to sweeten the dish and give it a little bit of colour. Serve warm.
I love Kung Pao Chicken and so I think I'll really enjoy this dish! I love it when nuts make an appearance in dishes. Can you substitute another type of chili paste?
Thanks for your comment. You can do your own chili paste really – if you get some dry chilies, soak them until soft. Then, put into food processor and grind until becomes a paste. Put some oil in a pan and just slightly cook the paste until fragrant before use.
I made a stir-fry last week also that I still have to post. Darn….I forgot what a great idea nuts would be!!!!
I love using nuts in my dishes. Especially stir-fry and salads, just to get some crunch!!
Trust you to make a simple dish look so fantastic. I love food cooked like this – so flavourful 🙂 You're right … all you need is a bowl of white rice. Yums!
Thanks!! Sometimes, when I am too busy and too tired to cook, I wish I could just go out and eat my dinner like in anywhere else in Asia. Over here, I really have no choice, so simple dish like this always is a winner! 🙂
You've got delicious food, great photography and a nice blog!
Thank you npm!!
just the perfect stir fry i love cashews and use them often in asian/indian cooking. thanks for this recipe!
I am interested to know more recipes that use cashew nuts. Do you have any that I should try?
This is so lovely and appetizing! Love it.
Ive been meaning to make a cashew chicken, thanks for the inspiration@
I luv Thai food but this stir-fry dish is new to me. The close-up shot is really making me craving for Thai food now. Grrrrrrrr………!
hehehe… I really crave for a real Thai dinner back home!
This is perfect with rice! I'm so hungry now!!
btw, I received the cereals, thanks again!
It's great that you've got the cereals!! Enjoy!!
I love Thai food too!
yes reminds me a little of kong pao chicken as well. This looks beautiful!
It's pretty similar to Kong Po chicken but I would say Thai's version! 🙂
Looks great – Kung Po is one of my favourite dishes as I do think I’m a little addicted to chilli!
Thanks!! I love simple and spicy dish like this. I do agree that chili could be addictive!
YUM YUM YUM 😀
🙂 It's easy to make!
looking at your dish now,make me hungry…lovely!!
heheh.. come and have dinner at my home!! Really, next time, please do come and visit me! 🙂
Oh Leemei, this looks insanely good !
Almost want to lick the screen !
Thanks Vanille!! 🙂
So nice recipe and pictures: you make me hungry!!!
The white on white background and dish really makes the color pop on this picture. It looks fabulous.
Okay, yum! I want this for lunch today!
Hi,im cooking a thai stir fry with cashew nuts next week for my girl friend,never cooked thai before,i would like it on the table for when she arrives,how long will it take to cook?
I love thailand and the food,especcially the street vendors in Bangkok and Chang mai.i want to go back there now,been 4 times. Ben
As long as you prep the ingredients before hand, it shouldn’t take you more than 20 minutes to whip up this yummy stir-fry chicken with cashew nuts!
Wow, you have been to Thailand for so many times! I will feature more Thai food! 🙂