Thai Cashew Chicken Recipe
An authentic Thai Cashew Chicken stir-fry that combines tender chicken, perfectly toasted cashew nuts, and a glossy, savory-sweet sauce with just the right kick of spice. This quick and healthy weeknight dinner brings together fresh Thai aromatics, balanced umami from light and dark soy sauces, and the signature crunch of cashews, making it a far superior alternative to takeout.
Ingredients
- 1 lb chicken thighs or chicken breast cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 pinch salt
- 1 tablespoon all-purpose flour
- 1/2 cup raw unsalted cashew nuts
- 1-2 tablespoons vegetable or peanut oil plus extra as needed
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 small onion thinly sliced
- 1 bell pepper red, green, or yellow, sliced into strips
- 2 green onions chopped (separate the white and green parts)
- 1 tablespoon dark sweet soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch diluted in 2 teaspoons water
- Optional: Thai chili paste or red pepper flakes to taste
- Cooked jasmine rice for serving
Instructions
Marinate the Chicken
- In a medium bowl, toss the chicken pieces with a pinch of salt, all-purpose flour, and light soy sauce. Allow the chicken to marinate for at least 15 minutes to enhance tenderness and flavor.
Toast the Cashews
- Heat 1-2 tablespoons of oil in a wok or high-heat skillet over medium-high heat. Add the raw cashew nuts and stir-fry for 1-2 minutes until they are golden brown and fragrant. Remove the cashews and set them aside on a paper towel-lined plate.
Sauté the Aromatics
- In the same wok, add a little more oil if necessary. Sauté the minced garlic and grated ginger for 10-15 seconds until aromatic. Then add the sliced onion and stir-fry until it softens and begins to caramelize.
Brown the Chicken
- Increase the heat to high and add the marinated chicken to the wok in a single layer. Allow the chicken to sear undisturbed for about 2 minutes to develop a golden crust, then stir-fry until it is evenly browned and nearly cooked through, approximately 6-7 minutes in total.
Add Vegetables and Sauce
- Add the sliced bell pepper and the white parts of the green onions. Pour in the sauce mixture (dark sweet soy sauce, oyster sauce, fish sauce, sugar, and the diluted cornstarch) over the chicken and vegetables. Stir-fry for an additional 1-2 minutes until the sauce thickens into a glossy coating.
Finish and Serve
- Return the toasted cashews and the green parts of the green onions to the wok. Toss everything together for 20-30 seconds to blend the flavors. Remove from heat immediately to preserve the crisp texture of the cashews, and serve the dish hot over a bed of steamed jasmine rice.
Notes
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High Heat is Essential:
Ensure your wok or skillet is very hot before you start stir-frying. High heat not only speeds up the cooking process but also helps to achieve that desirable caramelized browning on the chicken while keeping the vegetables crisp. -
Marinating Matters:
For best results, let the chicken marinate for at least 15 minutes. This step tenderizes the meat and allows the flavors from the light soy sauce and salt to penetrate, ensuring each bite is full of umami. -
Toasting the Cashews:
Even if your cashews are pre-roasted, give them a quick re-toast in the wok. Toasting for 1–2 minutes enhances their natural nuttiness and adds a satisfying crunch that contrasts beautifully with the tender chicken and silky sauce. -
Minimal Stirring for Browning:
When adding the chicken to the hot wok, avoid stirring too frequently. Allowing the chicken to sit undisturbed for the first couple of minutes promotes a deep, flavorful crust, which is key to developing the dish’s rich taste. -
Balance the Sauce:
Taste your sauce as you cook. Adjust the balance of savory (soy and fish sauces), sweetness (sugar), and spice (Thai chili paste or red pepper flakes) to your preference. If the sauce is too thick, add a splash of water; if it’s too thin, let it simmer a little longer to reach a glossy, sticky consistency. -
Timing of Vegetable Additions:
Add bell peppers and the white parts of the green onions early in the stir-fry to ensure they soften just enough without losing their crunch. Reserve the green parts for a final toss to maintain a fresh, vibrant flavor. -
Finishing Touches:
Once the sauce has thickened, quickly toss in the toasted cashews and the green parts of the green onions. This final step should be done off high heat to preserve the crisp texture of the nuts and the bright, fresh taste of the green onions. -
Serving Suggestion:
Serve your Thai Cashew Chicken immediately over a bed of steamed jasmine or brown rice. The rice will absorb the delicious sauce, complementing the flavors perfectly. -
Storage and Reheating:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stovetop or in the microwave over low heat to maintain the texture of the chicken and the crunch of the cashews.