When rice is cooked, serve with saucy Thai cashew chicken over it, and enjoy. When the chicken is close to being cooked through all the way, add in the sauce, green onions, including the green tops and spinach. Chop the green onions, chop the white part into small slices and then make 1 inch cuts in the leafy greens. Bring to a light simmer and simmer for about 5 minutes or until the sauce thicken just a bit and starts to coat to a metal spoon. In a small sauce pan, add all the sauce ingredients together. Cook aromatics: Heat the remaining 1.5 tablespoons of canola oil in the wok over high heat. While chicken is cooking, make the sauce. Cook for about 4 minutes on each side until chicken is cooked all the way through (165º internally). Add in the chicken, make sure it isn't over lapping at all. Cook for 2 minutes until everything is sweating. Start the rice now if making any, follow instructions on the packet, this usually takes about 20 minutes. Use the leftover oil to sauté your veggies. Remove from skillet with a slotted spoon and place in a small bowl. Add cashews and cook for 5 minutes until they become a dark golden color and crunchy, careful not to burn them, they brown quickly. Heat oil over medium heat in a wok or large skillet. They blend together with the sugar and soy sauce creating a sweet/salty umami style sauce. Do not worry you will not taste the fishy flavors from either of these sauces. This is a thick syrupy sauce that has a strong fish odor to it, it's used in authentic Chinese cuisine. This is found in the international aisle as well. It is what it says, fishy in flavor it's added to so many asian dishes for flavor. This is found in the international aisle. This brings the flavors together perfectly in this sauce. You can use white sugar or brown sugar, both work perfectly. You will use the white part and the green ends to add to the sauce in this dish. Fresh spinach is best, it add color and nutrients to the dish.
You can find peppers are found in the produce aisle. These are medium-hot in spice depending on the time of year. To add color, crunch and a little veggie to this dish. I use yellow onion, it's affordable and mild in flavor for aromatics. Salt, pepper, red pepper flakes and cayenne pepper. You can find sesame oil in the international aisle near the soy sauce.
Preferably sesame oil, but any neutral oil will be good. Trimmed and cut into small 1 inch pieces. I like to use boneless, skinless chicken breasts. You can make this dish as mild or as spicy as you prefer, I like it hot! This dish is served over a simple bed of fluffy rice, it's satisfying and it keeps SO well making it great for meal prep. The toasted cashews give it the perfect crunchy texture and buttery flavors.
Authentic thai cashew chicken sauce full#
It's full of fresh veggies and flavors, the umami is on point in this recipe. You won't want to order takeout once you try this meal. Served over a bed of fluffy rice and toasted cashews in each bite. A simple weeknight meal you will be hooked on. Thai cashew chicken is one of our favorite "fake-away" meals.
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