Share this post!

Quick, easy and delicious, this recipe for Thai Cashew Chicken requires no fancy wok skills or delivery fees – but it delivers perfectly tender chicken, savory sauce and crunchy nuts every time. Perfect for busy weeknights, Friday fakeaways… or any time when you fancy something fast yet exciting!

Thai Cashew Chicken is definitely one of my favourite stir fries! It is delicious as a quick midweek meal… and an essential part of our “fakeaway” nights. (There would be MUTINY if I ordered takeout when I could make this instead!)

In fact, this dish is such a favourite round here that it instantly wakes everyone up when the smell of sizzling chicken, chillies and toasted cashews hits the air!

But the universal law of Cashew Chicken dictates that – no matter how many cashews I add – THERE ARE NEVER ENOUGH CRUNCHY BITS! (Tell me it’s not just us?)t.

Why You’ll Love This Recipe

Big flavor shows up fast in this one.

Soft & Juicy Chicken: Tender chicken stays juicy and coated in sauce.

Crunchy Goodness: Cashews add crunch that makes every bite fun.

Perfect Sauce: The sauce hits salty, sweet, and tangy together.

Quick Cooking: Cooking takes less than thirty minutes.

Balanced Spice: Great balance of heat without overpowering spice.

Ingredients

For the Sauce:

2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon white vinegar
1 tablespoon sugar
½ teaspoon cornstarch
3 tablespoons water

For the Stir Fry:

2 tablespoons peanut oil
½ cup raw cashews
1 pound chicken thighs boneless skinless, cut into 1 inch pieces
1 medium onion sliced
1 medium bell pepper cut into bite size pieces
3 dried red chilies cut into bite size pieces
3 cloves garlic minced
2 green onions cut into 1 inch pieces

Step by Step Instructions

1. Mix the Sauce

Sauce ingredients are combined in a small bowl. Stirring continues until sugar dissolves and cornstarch blends smoothly. This step keeps cooking stress free later.

2. Toast the Cashews

Peanut oil heats in a wide pan over medium heat. Cashews are added and stirred until lightly golden. They come out of the pan and rest nearby to stay crunchy.

3. Cook the Chicken

Chicken pieces go into the same pan. Gentle stirring helps them brown evenly. Cooking continues until the outside turns lightly golden and the inside stays juicy.

4. Add Aromatics

Garlic and dried chilies join the chicken. Stirring happens quickly so garlic releases aroma without burning. The pan smells bold at this point.

5. Add Vegetables

Onion and bell pepper are stirred in next. They soften slightly while keeping some bite. Texture stays important here.

6. Pour in the Sauce

Prepared sauce gets poured into the pan. Heat stays steady while everything gets tossed together. The sauce thickens and coats the chicken evenly.

7. Finish with Cashews

Toasted cashews and green onions return to the pan. A final toss brings crunch and freshness before heat turns off.

Tips and Variations

Extra heat comes from adding more dried chilies.
Chicken breast works well with shorter cooking time.
Cashews can be lightly salted for stronger contrast.
Vegetables like snap peas fit nicely here.

Serving Suggestions

Thai Cashew Chicken tastes great over steamed jasmine rice. Noodles work nicely for a heartier plate. A simple cucumber salad cools things down on the side. This dish also fits well into bowls for casual dinners with friends.

Frequently Asked Questions

Is this dish very spicy?

Heat stays mild and adjustable.

Can leftovers be stored?

Yes, they keep well in the fridge for two days.

Do cashews stay crunchy?

Adding them at the end helps a lot.

Can this be meal prepped?

It reheats nicely for quick lunches.

What oil works best?

Peanut oil brings the right flavor.

Final Thoughts

Thai Cashew Chicken brings bold flavor without complicated steps. The mix of tender chicken, glossy sauce, and crunchy cashews makes every bite interesting. This recipe fits busy nights when something exciting still matters. Once you try it at home, ordering it out feels unnecessary.

Save