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A pink bowl with chicken Siam and a gold spoon. Next to it is rice, and in the background is a pink and white tea towel.

15-Minute Spicy Cashew Chicken

Andréa
15-Minute Spicy Cashew Chicken is quick, easy, and full of flavor. A sweet, spicy Thai-style dish with crispy veggies and cashews.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Asian
Servings 4 persons
Calories 455 kcal

Ingredients
 

Sauce ingredients

  • 1 tablespoon light soy sauce
  • ½ tablespoon kecap Medja
  • ½ tablespoon oyster sauce
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons water

Spicy Cashew Chicken

  • ⅓ cup sunflower oil olive oil or peanut oil
  • 3 oz. cashew nuts
  • 1 red chili pepper cut into fine pieces
  • ⅔ pound chicken breasts In cubes of 1 x 1 inch (2 × 2 cm)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sunflower oil
  • 1 onion cut into rings
  • 4 cloves garlic fresh, squeezed
  • 1 sweet point pepper without seeds, in cubes of ½ x ½ inch (1 x 1 cm)

Garnish

  • 3 spring onions cut into strips

Ingredients you need per step are listed below the step in Italic

Instructions
 

Sauce

  • Mix soy sauce, Kecap Medja, oyster sauce, pepper, salt, sugar, and water in a bowl. Stir until the sugar is dissolved.
    1 tablespoon light soy sauce, ½ tablespoon kecap Medja, ½ tablespoon oyster sauce, ¼ teaspoon ground black pepper, ⅛ teaspoon salt, 1 teaspoon sugar, 3 tablespoons water

Spicy Cashew Chicken

  • Heat oil in a wok. Fry the cashew nuts for 1 minute until golden. Remove and drain. Do the same with the red chili.
    ⅓ cup sunflower oil, 3 oz. cashew nuts, 1 red chili pepper
  • Toss the chicken with flour. Fry until golden and cooked through (about 5 minutes). Remove from the wok.
    ⅔ pound chicken breasts, 2 tablespoons all-purpose flour
  • Drain most of the oil, add fresh oil, and fry the onion for 2 minutes. Add garlic and bell pepper and stir-fry for one more minute.
    1 tablespoon sunflower oil, 1 onion, 4 cloves garlic, 1 sweet point pepper
  • Pour in the sauce. Let it simmer for 1–2 minutes until thickened.
  • Return the chicken, cashews, and chili to the pan. Toss to coat with sauce. Garnish with spring onions.
    3 spring onions
  • Serve hot with white rice or noodles.

NOTES

1. Storage Tips
  • Fridge: Keep leftovers in an airtight container for up to 2 days.
  • Freezer: Store in a sealed container for up to 2 months.
  • Reheat: Add three tablespoons of water and reheat gently in a pan or microwave.

Nutrition

Calories: 455kcal | Carbohydrates: 19g | Protein: 22g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 527mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1053IU | Vitamin C: 44mg | Iron: 2mg
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