Stir-Fried Chicken with Cashews and Tamarind Glaze
Tender chicken stir-fried with crunchy cashews in a tangy tamarind glaze balanced by savory soy and sweet palm sugar. This thai-inspired curry ready in about 30 minutes pairs vegetable oil, minced garlic cloves, broken in half dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb, cut into 1-inch pieces boneless chicken thighs
- 2 tbsp vegetable oil
- 3 cloves, minced garlic cloves
- 2, broken in half dried red chilies
- 1/2 cup roasted cashew nuts
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp light soy sauce
- 3, sliced green onions
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until hot but not smoking. Add 3 minced garlic cloves and 2 broken dried red chilies, stir-frying for 30 seconds until fragrant.
- Step 2: Add 1 lb boneless chicken thighs cut into 1-inch pieces and stir-fry for 6-7 minutes until the chicken is cooked through and lightly browned.
- Step 3: Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, 1 tbsp palm sugar, and 1 tbsp light soy sauce. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and coats the chicken.
- Step 4: Toss in 1/2 cup roasted cashew nuts and 3 sliced green onions, stirring for 1 minute to combine and warm through.
- Step 5: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the dish before serving with steamed jasmine rice.
Frequently asked questions
How long does Stir-Fried Chicken with Cashews and Tamarind Glaze take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Chicken with Cashews and Tamarind Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Chicken with Cashews and Tamarind Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Chicken with Cashews and Tamarind Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Chicken with Cashews and Tamarind Glaze?
Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
