Name: Thai Cashew Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 Tbsp light Japanese soy sauce; 2 Tbsp fish sauce; 4 Tbsp oyster sauce; 1 Tbsp chili in oil; 2 tsp sugar; 3 Tbsp oil; 4 cloves garlic, minced; 1 lb chicken thigh fillets, cut into strips; 3 medium-sized carrots, julienned; 1.5 cups cauliflower, chopped; ¼ cup water; ½ cup red onion, chopped; 1 cup cashew nuts; 2 cups white button mushrooms, chopped; 2 spring onions, chopped

Jump to Recipe

If you’re longing for a meal that pairs irresistible crunch with sweet-savory heat, look no further than Thai Cashew Chicken. This vibrant stir-fry mixes juicy chicken, golden cashews, crisp-tender veggies, and a glossy, flavor-packed sauce—all in one wok. The result is a dish that’s a feast for the eyes and a joyful celebration of textures, with every bite delivering a balance of umami and just the right kiss of chili. Let’s dig in to my version of Thai Cashew Chicken, a dish that captures the colorful, delicious spirit of your favorite Thai restaurant!

Thai Cashew Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its colorful, no-nonsense ingredients. Each one serves a purpose—whether it’s for crunch, savoriness, a pop of color, or just downright deliciousness. Let’s break down what you’ll need for an unforgettable Thai Cashew Chicken!

Oil: Go with a neutral oil like canola or peanut for high-heat stir-frying and keeping everything silky and crisp.
Garlic: Fresh minced garlic infuses the oil and lends deep, aromatic undertones right from the start.
Chicken thigh filets: This cut stays juicy and tender as it sears, picking up every drop of that addictive sauce.
Carrots: Slice into matchsticks for sweet crunch and a bright splash of orange throughout the stir-fry.
Cauliflower: Roughly chopped, it soaks up the sauce and adds wonderful body to the dish.
Water: Just a splash helps the veggies soften slightly, while creating a little steam for a glossy finish.
Red onion: Adds gentle sharpness and gorgeous color that makes the finished dish pop.
Cashew nuts: Roasted for max crunch, these are the crunchy golden heart of Thai Cashew Chicken.
White button mushrooms: Mushrooms bring a subtle earthiness that grounds the bold, bright stir-fry flavors.
Spring onions: Large-cut spring onions create fresh bursts of flavor and tremendous texture contrast.
Light Japanese soy sauce: Go for something like Kikkoman for balance and depth without overpowering saltiness.
Fish sauce: Just a dash adds unmistakable Thai character and deep umami savor to the sauce.
Oyster sauce: Rich and slightly sweet, oyster sauce ties every element together in silky, glossy harmony.
Chili in oil: Choose your favorite chili paste for smoky, slow-building heat—start gentle, add more if you love spice!
Sugar: A touch balances out the savory and spicy ingredients for restaurant-quality flavor at home.

How to Make Thai Cashew Chicken

Step 1: Whisk Up the Sauce

First, you’ll want to get that irresistible sauce ready. In a small bowl, mix the light soy sauce, fish sauce, oyster sauce, chili in oil, and sugar until smooth and glossy. This power-packed concoction is what transforms a humble stir-fry into classic Thai Cashew Chicken, so get every ingredient well incorporated for the perfect coating later on.

Step 2: Sizzle the Garlic

Heat the oil in your wok or a roomy skillet over medium-high heat. As soon as it starts shimmering, toss in the minced garlic. Stir-fry for a minute or two, letting it turn fragrant and perfectly golden—be careful not to let it burn. This step sets a strong flavor base for the whole dish.

Step 3: Sear the Chicken

Add your chicken strips to the hot, garlicky oil. Stir-fry for 2 to 3 minutes, moving the pieces around so they sear on all sides. They don’t need to cook through just yet; a good golden crust is what you’re after. Trust me, the flavor is worth it!

Step 4: Veggie Power-Up

Now it’s time for carrots and cauliflower! Add these to the pan with a splash of water. Stir-fry briskly for about 2 minutes. The veggies should soften ever-so-slightly, staying vibrant and crisp-tender. That little bit of steam helps everything come together fast.

Step 5: Sauce It Up With Cashews and Mushrooms

Pour in your prepared sauce and give everything a good toss. Next, add the red onion, mushrooms, and cashew nuts. Stir-fry for about 2 minutes more. The sauce should thicken and gloss over the meat and veggies, while the cashews start to toast and the whole kitchen smells absolutely amazing.

Step 6: Finish With Spring Onion and Serve

Add those generous pieces of spring onion, toss well, then kill the heat. Let the stir-fry sit in the residual heat for one minute, allowing flavors to meld. Serve immediately with fluffy steamed rice to soak up every drop of the magnificent sauce!

How to Serve Thai Cashew Chicken

Garnishes

For the ultimate Thai Cashew Chicken experience, finish your skillet creation with a scattering of extra roasted cashews, finely chopped fresh cilantro, and a pinch of sliced red chili if you crave more spice. A wedge of lime on the side adds a bright, zesty finishing touch—just a quick squeeze awakens every flavor on your plate.

Side Dishes

Steamed jasmine rice is the classic partner, offering a fluffy, mildly fragrant base that soaks up all the saucy goodness. If you’re feeling adventurous, try pairing it with coconut rice or a quick cucumber salad for contrast and a cooling crunch that plays off the heat of the Thai Cashew Chicken.

Creative Ways to Present

For fun weeknight dinners or gatherings, present your Thai Cashew Chicken family-style in a big platter with the rice arranged in a ring around the stir-fry. Or serve in individual bowls layered with rice and a generous handful of extra cashews on top. For a dramatic touch, tuck banana leaves inside your serving dish for a true Thai restaurant feel at home.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Thai Cashew Chicken to an airtight container and pop it in the fridge. It keeps beautifully for up to 3 days—great for next-day lunches or a speedy dinner fix. The flavors continue to meld, making each reheat even tastier.

Freezing

For longer storage, let the dish cool completely, then portion into freezer-safe containers. Thai Cashew Chicken freezes well for up to a month. Just keep in mind, the veggies might lose a bit of their crunch after thawing, but the savory cashew and chicken flavors will still shine.

Reheating

To revive your Thai Cashew Chicken, reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen up the sauce. Microwave works too—just cover loosely to prevent drying out. Top with fresh spring onion or a few new cashews to bring back the just-cooked texture and crunch.

FAQs

What’s the best chicken to use for Thai Cashew Chicken?

Chicken thigh filets are ideal because they stay incredibly juicy during high-heat stir-frying, but boneless, skinless breast works too if you prefer a leaner bite. Just keep the pieces bite-sized for the perfect texture and quick cooking.

Can I make Thai Cashew Chicken vegetarian?

Absolutely! Swap out the chicken for extra firm tofu or use more mushrooms and cauliflower to bulk up the veggies. Replace fish sauce with extra soy sauce or a splash of mushroom sauce to keep the signature umami depth.

How spicy is this dish, and how can I adjust the heat?

The heat level depends on your chili in oil and how much you use. Start with the recommended amount for gentle warmth, then add more before serving if you love extra spice. You can always stir in fresh chili slices for a bigger kick.

Is it important to toast the cashews first?

If your cashews are already roasted, you’re good to go! Raw cashews should be lightly toasted in a dry skillet before using, as this unlocks their deep, nutty flavor and keeps them irresistibly crunchy in your stir-fry.

What’s the secret to really flavorful stir-fry chicken?

The trick is to get your wok or pan blazing hot before adding the chicken. Searing at high heat locks in the juices and creates those nice browned edges. Don’t crowd the pan, and keep everything moving for the best texture and flavor.

Final Thoughts

I promise, once you taste homemade Thai Cashew Chicken, you’ll want to make it again and again—it’s just that good! With its colorful veggies, golden cashews, and glossy, addictive sauce, this dish never fails to impress. Give it a try and let your kitchen be filled with the incredible smells and flavors of Thailand tonight.

Thai Cashew Chicken Recipe

★★★★★

4.7 from 17 reviews

Author: Noah
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This flavorful Thai Cashew Chicken recipe is a delicious combination of tender chicken, crunchy cashews, and vibrant vegetables stir-fried in a savory sauce. Perfect for a quick and satisfying meal!

Instructions

Prepare the sauce: Combine soy sauce, fish sauce, oyster sauce, chili in oil, and sugar in a small bowl.
Stir-fry garlic: Heat oil in a wok, add garlic, and stir-fry until fragrant.
Cook chicken: Add chicken strips and stir-fry until seared.
Add vegetables: Stir in carrots, cauliflower, and water; cook briefly.
Incorporate sauce: Pour in the sauce, then add red onion, mushrooms, and cashews.
Final touches: Toss in spring onions, remove from heat, and let sit briefly. Serve with steamed rice.

Notes

You can adjust the spice level by modifying the amount of chili in oil.
Feel free to add more vegetables like bell peppers or snap peas for extra color and nutrients.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Thai