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Otherwise keep reading for more photos and personal details. If you want to get straight to the directions, you can scroll down to the recipe box below. But getting the steps right will ensure you have the best tasting Thai cashew chicken. Once you have all the ingredients prepared, all you have to do is quickly deep fry the chicken, cashew nuts, and dry chilies, set them all aside separately, and then stir fry the entire mixture together.

1/2 tbsp. dark soy sauce (I used sweet dark soy sauce, you can use kecap manis)Īgain, this recipe is directly from 49 Classic Thai Stir Fry Dishes which is an amazing recipe book.

1/3 cup green onions (spring onions), cut in 2.5 cm pieces.

1/3 cup fresh banana chili peppers, cut in thin strips.

1/3 cup fresh long red chili peppers, thinly julienned (I used red spur chilies).

1/3 cup dry Thai birds eye red chilies, deep fried.

1/2 cup yellow onions, sliced into wedges (I used 1 small onion).1 tbsp. garlic, crushed and chopped (I used about 4 cloves).1/3 cup natural taste cooking oil (I used sunflower oil for frying everything).1 tbsp. cassava flour or all-purpose flour.

200 grams chicken breast, cut into bite sized pieces.One of the great things about this Thai cashew chicken recipe is that the ingredients are pretty basic, and you should be able to find just about everything you need any at local supermarket. Here are the ingredients you’ll need Ingredients you’ll need