Thai Cashew Chicken Stir Fry

Craving that irresistible Thai takeout flavor without leaving your kitchen? Get ready to unlock the secrets to a restaurant-quality Thai Cashew Chicken Stir Fry, starting with perfectly prepped ingredients and wok-searing techniques. This guide will have you serving up a delicious and healthy meal in minutes, so grab your wok and let's get started!

Ingredients

Let's explore into the superstar ingredients we're gonna need for this crazy-good Thai Cashew Chicken Stir Fry! Okay, first up, you'll need 2 tablespoons of vegetable oil – it's gonna keep things slick and tasty!

Next, grab 2 large garlic cloves – mince 'em real fine! We want that garlic flavor bursting in every bite! Toss in about ½ an onion, diced – nobody likes big onion chunks.

Now, protein power! You can use 5 oz of shrimp or thinly sliced chicken breast—whatever floats your boat! Don't forget about 3 green onions, cut them into 1.5-inch pieces.

Plus, 1/2 cup of cashews? Gotta have cashews 'cause it's a cashew chicken stir fry. You can easily prepare this dish on a weeknight because of how simple and quick it is to put together. And finally, a sauce made with soy sauce, oyster sauce, and fish sauce.

Instructions

Now, let's explore into the fun part—cooking! First, I'm heating oil – about 2 tablespoons – in my wok. If you're using a skillet, add a little extra, alright?

Next, I'm tossing in the garlic and onion. Stir-fry for just 30 seconds. I'm adding the shrimp and white parts of the green onion now. I'll keep stirring for about a minute. The chicken, which is the protein of choice for many Cashew Chicken recipes, can be used here as well.

Time to push everything to the side! Pour in the beaten eggs — two of them. Scramble them up quickly, like in 20 seconds. Don't overcook 'em!

Here comes the rice and your sauce—yes, your sauce choice of choice! I stir-fry everything together for 2 minutes. Halfway through, I'm adding those green onion greens. I want rice coated and yummy!

And, just like that, I'm serving it up! Garnish with cilantro, tomato, and cucumbers.

Recipe Notes

That's how you stir-fry the perfect Thai Fried Rice, but I want to share some quick notes that'll help you customize the recipe and nail it every time!

First, protein—use whatever you like, even firm tofu! Prawns or chicken, remember? Slice that chicken against the grain! This makes it tender, trust me.

Rice must be cold – overnight in the fridge is perfect. A fried rice emergency? Spread it on a tray and freeze it! Jasmine rice is best, but any kind works.

Soy sauce and oyster sauce? That's home-style Thai. Fish sauce and oyster? Purists swear it's real Thai. Thai Seasoning sauce? Adds a flavor kick.

Want leafy greens or other veggies? Go for it! Like it spicy? Add chopped chili with the garlic!

Nutrition Information

I know, you're curious about what's in your bowl, nutrition-wise! A serving—around 176 grams—packs about 236 calories. Not bad, right?

Let's break it down! You're getting 29 grams of carbohydrates—that's 10% of your daily needs. Plus, there's a good 11 grams of protein (22%) to keep you going strong.

Now, fat—it's got 7 grams, which is 11% of your daily value. Saturated fat sits at 5 grams, contributing 31%. Cholesterol? A bit high at 141 mg—47%…whoops!

Sodium's at 568 mg – or 25%, and there's 126 mg of potassium, or 4%. You'll also find Vitamin A (165 IU), Vitamin C (3.4 mg), calcium (71mg), and iron at 1.3 mg.

Hey, it could be worse and I'm still gonna enjoy every mouthful!