Thai Chicken Cashew Stir Fry

Thai Cashew Chicken Stir Fry

2-3 boneless skinless chicken breasts

2 tsp garlic powder

1 1/2 tsp ground white pepper

1 tsp ground ginger

¼ tsp salt

1 tsp black pepper

2 tsp poultry seasoning

1 ½-2 Tbsp low sodium Soy Sauce

1 tbsp regular or white wine vinegar


Vegetable Oil

4 carrots, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 celery stalks, thinly chopped

1 cup whole unsalted dry roasted ( so no need to fry them )

½ of a white/yellow onion, chopped


1-2 tbsp sweet or Japanese soy sauce

1-2 tsp Oyster Sauce

1/2-1 tbsp hoisin sauce

1-2 tbsp Sweet Thai chili sauce

1-2 tbsp low sodium soy sauce

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp ginger powder

¼ tsp white pepper

¼ tsp black pepper

1-2 tbsp water


2-3 green onion (Scallions), green part only, sliced for garnish

optional: 1-2 Small Red Chillies (dried), deseeded and thinly sliced; 3 Dried Shiitake Mushrooms, soaked in warm water and finely sliced


Preheat oven to 375 degrees.

Place the seasonings in a large ziploc bag. In a bowl add chicken, soy sauce and vinegar. Mix thoroughly. Drain and place into ziploc bag. Shake to coat. Take a baking sheet and spray with cooking spray. Place chicken on sheet and bake for 15-20 minutes until cooked through. Do not overcook. Remove from oven and place on plate to cool a little and set aside. Turn off oven.

Make the sauce and set aside.

Place a wok or large pan over high heat and add some of the vegetable oil. When the oil is hot, add the carrots and fry until most of them are soften 3-6 minutes. Remove to a plate. Add more oil if necessary and cook half of the red bell pepper, green bell pepper and celery until soften, 3-6 minutes. Remove to plate and add remaining peppers and celery. Remove to plate. Add oil and fry the onion for 2-4 minutes until fragrant. Remove to plate. Fry the cashews for 1-2 minutes and remove to plate. Add other vegetables, if using and fry til soften then remove. Lower heat for a few minutes

Slice chicken against the grain (short way instead of long way). Add to the plate of vegetables.

Turn the heat to medium-high and add all the ingredients to the pan. Add the sauce to the pan and stir well. Add scallions on top.

Serve with white rice


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