Choose the dark soy sauce, as it's much more intense in colour and flavour than light soy sauce. You can use vegetarian oyster sauce if you'd like. Stir fry sauce is made using oyster sauce, dark soy sauce, fish sauce and small amount of white granulated or caster sugar and water.You could also use red bell pepper instead, just for an extra crunch and a pop of colour. Fresh or dried red chillies will work fine. Red chilli - Optional addition, great if you want to have some extra spiciness in your dish.We are using the white and the green part of the salad onions/ green onions. Green onion/ salad onions - They will add extra flavour and nice pop of colour into the dish.Onion - You can use white, yellow or brown onion.They add crunchy texture and delicious nutty flavour to this dish. Cashews - It is best to use raw cashew nuts.Chicken - Use chicken breast or thighs for the best results and most juicy meat.Here's what you will need to make this quick Thai cashew chicken stir fry: Thank you for supporting the brands that make Anna Bananapossible! Jump to:

Serve it with Tilda Fragrant Jasmine rice, which is slightly sticky, with sweet floral fragrance, for a dish that is guaranteed to elevate your plate and take your taste buds on a delicious and memorable adventure! Juicy chicken and crunchy, golden cashews covered in a very simple but incredibly delicious stir fry sauce made with only a handful of ingredients. This extra quick and incredibly flavoursome Thai Cashew Chicken Stir Fry will make a perfect weeknight dinner.

Thai chicken and cashew stir fry