I love how my Thai Cashew Stir Fry tosses crunchy golden cashews and tender chicken in a simple yet bold Thai sauce that lets you dial the fresh chilli up or down.

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I fell for this Thai Cashew Stir Fry the first time I tasted it at a street stall, and even now I cant stop thinking about the crunch and that weirdly addictive balance of flavours. I love how boneless skinless chicken thighs stay juicy while roasted unsalted cashews give a salty crunch that makes every bite surprising.

Its not drenched in sauce yet it somehow feels bold and complete, like it hides a tiny trick you want to figure out. If youre into Easy Thai Chicken Recipes this one will make you rethink quick dinners, trust me, its worth poking around.

Ingredients

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Chicken thighs: Juicy, fattier than breast, it’s great source of protein and iron, keeps stir fry moist.
Cashews: Crunchy, add healthy fats and some protein, gives a nutty sweetness and texture.
Fish and oyster sauces: Umami heavy sauces, very salty, bring savory depth and classic Thai flavor.
Brown or palm sugar: Adds caramel sweetness that balances salty and spicy, small amount goes far.
Garlic and shallots: Sharp aromatics, give savory punch and a bit of sweetness when caramelized.
Red bell pepper: Bright, crisp, high in vitamin C and fiber, adds color and light sweetness.
Lime: Zesty acid that wakes flavors, adds sour brightness and helps cut richness.

Ingredient Quantities

1 lb (450 g) boneless skinless chicken thighs, cut into bite-size pieces

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp brown sugar or palm sugar

1 tbsp cornstarch

2 tbsp vegetable or peanut oil

3/4 cup (100 g) roasted unsalted cashews

3 cloves garlic, minced

2 shallots, thinly sliced (or 1 small yellow onion)

1 red bell pepper, cut into bite-size pieces

2 fresh Thai red chillies, sliced (or 1 red jalapeno if you want less heat)

3 green onions, cut into 1 inch pieces

1/4 cup (60 ml) chicken stock or water

1 tsp sesame oil (optional)

salt and black pepper, to taste

1 lime, cut into wedges

steamed jasmine rice, to serve (about 3 cups cooked)

How to Make this

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1. Start the rice so its ready when the stir fry is done, follow package directions to make about 3 cups cooked jasmine rice and keep warm.

2. Marinate the chicken: toss the bite size thighs with 1 tbsp light soy sauce, 1 tbsp cornstarch and a grind of black pepper; let sit 10 to 15 minutes while you prep everything else.

3. Prep the rest: mince garlic, thinly slice shallots, cut the red bell pepper, slice the chillies, cut green onions into 1 inch pieces, measure 3/4 cup roasted cashews and 1/4 cup chicken stock, cut lime into wedges. If you want extra nutty flavour, quickly toast the cashews in a dry pan for 1 minute but dont burn them.

4. Make the quick sauce: whisk together 1 tbsp oyster sauce, 1 tbsp fish sauce and 1 tbsp brown sugar with the 1/4 cup chicken stock until the sugar mostly dissolves. Set aside.

5. Heat a wok or large skillet over high heat until very hot, add 1 tbsp vegetable or peanut oil. Add the chicken in a single layer and sear without crowding, work in batches if needed. Cook until the pieces are golden and almost cooked through, about 2 to 4 minutes per side, then remove to a plate.

6. In the same wok add the remaining 1 tbsp oil if needed and lower heat briefly. Add the minced garlic and sliced shallots, stir for 30 seconds until fragrant but not browned, then add the red bell pepper and chillies and stir fry 1 to 2 minutes so they stay crunchy.

7. Return the chicken to the pan, pour in the prepared sauce and 1 tsp sesame oil if using, toss everything together. Let the sauce bubble and thicken slightly, the cornstarch on the chicken will help it cling and glaze the pieces, about 1 to 2 minutes.

8. Stir in the roasted cashews and green onions, toss once more just to combine and warm the nuts. Taste and adjust with a little salt or black pepper if needed.

9. Serve immediately over steamed jasmine rice with lime wedges on the side to squeeze over. Tip: dont overcook the cashews or chillies, they give the dish its crunch and brightness. Enjoy!

Equipment Needed

1. Medium saucepan with tight-fitting lid or rice cooker for the jasmine rice
2. Wok or large heavy skillet for stir frying
3. Sharp chef’s knife (you’ll use this a lot)
4. Cutting board (preferably one for veg and one for chicken if you can)
5. Two mixing bowls, one for marinating the chicken and one for the sauce
6. Measuring cups and spoons (you want the measurements right)
7. Whisk (or fork) and a spatula or long tongs to toss and sear
8. Plate or tray to rest the cooked chicken off the heat
9. Small citrus reamer or just a fork for the lime wedges (optional but handy)

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes, you can. Chicken breast will work but it cooks faster and dries out easier, so watch the heat and time. Cut into even bite size pieces, toss with the cornstarch and sauces so it stays juicy, and pull it off the pan as soon as it's cooked through.

Q: How do I make this less spicy? A: Leave out the Thai chillies or remove the seeds, or swap them for a milder red jalapeno. You can also add a little extra brown sugar or squeeze more lime at the end to balance heat.

Q: Any gluten free swaps? A: Use tamari or coconut aminos instead of light soy sauce, and pick a gluten free oyster sauce (or use a mushroom stir fry sauce). Fish sauce and cornstarch are usually gluten free but check labels to be sure.

Q: Can I make a vegetarian version? A: Yep. Use firm tofu or tempeh, press and pan fry till golden, and swap oyster/fish sauces for mushroom sauce or a mix of soy/tamari and a bit of hoisin. Use vegetable stock instead of chicken stock.

Q: How do I keep the veggies crisp and the sauce from making everything soggy? A: Cook on high heat, dont overcrowd the pan, and stir fry in batches if needed. Add peppers and shallots later so they stay crunchy, and pour the stock+sauce in at the end to coat quickly.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium high heat with a splash of water or stock to loosen the sauce. You can freeze it but cashews and some veggies may get soft, freeze only for up to a month.

Thai Cashew Chicken Stir Fry Recipe Substitutions and Variations

Chicken thighs: swap for boneless chicken breast, firm tofu for a veg option, peeled shrimp for a quicker cook, or thin sliced pork tenderloin. Cooking times change so watch the pan, tofu soaks up the sauce, shrimp cooks super fast.
Light soy sauce: use tamari if you need gluten free, coconut aminos for a slightly sweeter lower sodium option, or regular low sodium soy sauce if thats what you have.
Oyster sauce: sub hoisin sauce for a sweeter richer taste, vegetarian mushroom stir fry sauce for a meat free version, or mix regular soy sauce with a little brown sugar to mimic the sweet umami.
Roasted unsalted cashews: try roasted peanuts or almonds for crunch, toasted sunflower or pumpkin seeds if you need nut free, or even crispy roasted chickpeas for a different but tasty bite.

Pro Tips

1) Prep everything first, for real. Stir frying goes super fast so have the garlic, shallots, peppers, chillies, green onions and cashews ready on the counter. If you stop to chop mid-cook you’ll steam the chicken and lose the good sear.

2) Get the pan screaming hot and never crowd it, or the chicken will steam instead of browning. Cook in quick batches if you need to, then bring everything back together at the end so you keep that golden crust.

3) A light dusting of cornstarch is your friend — it helps the sauce cling and gives a silky glaze. Dont pile it on though or the coating can turn gummy, just a thin even layer and let it sit a few minutes so it hydrates.

4) Toast the cashews briefly in a dry pan for extra nutty flavor but watch them like a hawk, they go from toasty to burned in seconds. Add them right at the end so they stay crunchy and bright against the saucy chicken.

5) Finish by tasting and balancing, not guessing. A squeeze of lime brightens everything, a tiny splash of sesame oil at the end adds aroma, and if the sauce is too salty or sweet adjust with a little water, lime, or sugar until it sings.

Thai Cashew Chicken Stir Fry Recipe

Recipe by James Level

0.0 from 0 votes

I love how my Thai Cashew Stir Fry tosses crunchy golden cashews and tender chicken in a simple yet bold Thai sauce that lets you dial the fresh chilli up or down.

Servings

servings

Calories

630

kcal

Equipment: 1. Medium saucepan with tight-fitting lid or rice cooker for the jasmine rice
2. Wok or large heavy skillet for stir frying
3. Sharp chef’s knife (you’ll use this a lot)
4. Cutting board (preferably one for veg and one for chicken if you can)
5. Two mixing bowls, one for marinating the chicken and one for the sauce
6. Measuring cups and spoons (you want the measurements right)
7. Whisk (or fork) and a spatula or long tongs to toss and sear
8. Plate or tray to rest the cooked chicken off the heat
9. Small citrus reamer or just a fork for the lime wedges (optional but handy)

Ingredients

1 lb (450 g) boneless skinless chicken thighs, cut into bite-size pieces
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp brown sugar or palm sugar
1 tbsp cornstarch
2 tbsp vegetable or peanut oil
3/4 cup (100 g) roasted unsalted cashews
3 cloves garlic, minced
2 shallots, thinly sliced (or 1 small yellow onion)
1 red bell pepper, cut into bite-size pieces
2 fresh Thai red chillies, sliced (or 1 red jalapeno if you want less heat)
3 green onions, cut into 1 inch pieces
1/4 cup (60 ml) chicken stock or water
1 tsp sesame oil (optional)
salt and black pepper, to taste
1 lime, cut into wedges
steamed jasmine rice, to serve (about 3 cups cooked)

Directions

Start the rice so its ready when the stir fry is done, follow package directions to make about 3 cups cooked jasmine rice and keep warm.
Marinate the chicken: toss the bite size thighs with 1 tbsp light soy sauce, 1 tbsp cornstarch and a grind of black pepper; let sit 10 to 15 minutes while you prep everything else.
Prep the rest: mince garlic, thinly slice shallots, cut the red bell pepper, slice the chillies, cut green onions into 1 inch pieces, measure 3/4 cup roasted cashews and 1/4 cup chicken stock, cut lime into wedges. If you want extra nutty flavour, quickly toast the cashews in a dry pan for 1 minute but dont burn them.
Make the quick sauce: whisk together 1 tbsp oyster sauce, 1 tbsp fish sauce and 1 tbsp brown sugar with the 1/4 cup chicken stock until the sugar mostly dissolves. Set aside.
Heat a wok or large skillet over high heat until very hot, add 1 tbsp vegetable or peanut oil. Add the chicken in a single layer and sear without crowding, work in batches if needed. Cook until the pieces are golden and almost cooked through, about 2 to 4 minutes per side, then remove to a plate.
In the same wok add the remaining 1 tbsp oil if needed and lower heat briefly. Add the minced garlic and sliced shallots, stir for 30 seconds until fragrant but not browned, then add the red bell pepper and chillies and stir fry 1 to 2 minutes so they stay crunchy.
Return the chicken to the pan, pour in the prepared sauce and 1 tsp sesame oil if using, toss everything together. Let the sauce bubble and thicken slightly, the cornstarch on the chicken will help it cling and glaze the pieces, about 1 to 2 minutes.
Stir in the roasted cashews and green onions, toss once more just to combine and warm the nuts. Taste and adjust with a little salt or black pepper if needed.
Serve immediately over steamed jasmine rice with lime wedges on the side to squeeze over. Tip: dont overcook the cashews or chillies, they give the dish its crunch and brightness. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 372g
Total number of serves: 4
Calories: 630kcal
Fat: 30.4g
Saturated Fat: 6.1g
Trans Fat: 0.2g
Polyunsaturated: 7.5g
Monounsaturated: 12.5g
Cholesterol: 99mg
Sodium: 725mg
Potassium: 534mg
Carbohydrates: 49g
Fiber: 2.3g
Sugar: 5.5g
Protein: 38g
Vitamin A: 800IU
Vitamin C: 25mg
Calcium: 50mg
Iron: 2.7mg

Thai Cashew Chicken Stir Fry Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Thai Cashew Chicken Stir Fry Recipe Substitutions and Variations

Pro Tips