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 filets (cut into strips); 3 medium-sized carrots (cut into matchsticks); 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

Thai Cashew Chicken is the kind of dish that instantly transports you to a bustling Bangkok street market — it’s vibrant, full of contrasting textures, big flavors, and plenty of color. This recipe is a celebration of juicy chicken, crunchy cashews, and crisp vegetables, all tossed in a glossy, umami-packed sauce that’s impossible to resist. Whether you’re a stir-fry pro or just getting adventurous in the kitchen, you’ll love how quickly this meal comes together and how much it delivers on every level. Trust me, once you make Thai Cashew Chicken at home, those weeknight dinners will never be the same!

Thai Cashew Chicken Recipe - Recipe Image

Ingredients You’ll Need

Every item in this Thai Cashew Chicken recipe is thoughtfully chosen to bring harmony — a savory sauce, tender chicken, and fresh veggies give the dish wonderful flavor, visual appeal, and satisfying crunch. Grab these essentials, and you’ll see how regular ingredients can become something extraordinary.

Oil: Use a neutral oil like canola or vegetable for stir-frying; it heats fast for that classic wok char.
Garlic (4 cloves, minced): Freshly minced garlic infuses your kitchen (and your chicken) with an irresistible aroma.
Chicken thigh filets (1 lb, bite-size strips): Thighs stay juicy during high heat cooking, making them perfect for stir-fries.
Carrots (3, peeled and cut into matchsticks): Matchstick carrots add crunch, sweet flavor, and a pop of color.
Cauliflower (1.5 cups, roughly chopped): Cauliflower soaks up the sauce and brings subtle nuttiness to the mix.
Water (¼ cup): Just enough to create a little steam and help cook the veggies quickly.
Red onion (½ cup, roughly chopped): Adds gentle sweetness and vibrant color, balancing the savory notes.
Cashew nuts (1 cup): These are the stars of Thai Cashew Chicken — toast them lightly for extra crunch if you like!
White button mushrooms (2 cups, roughly chopped): Mushrooms add earthy notes and soak up the rich sauce really well.
Spring onions (2, roughly chopped): Cut these into generous pieces for fresh flavor and bright green color.
Light Japanese soy sauce (2 Tbsp): Go for a brand like Kikkoman; it gives layered umami with less saltiness.
Fish sauce (2 Tbsp): Don’t skip this — it provides that distinct Thai funk and saltiness.
Oyster sauce (4 Tbsp): Ensures the stir-fry gets a glossy, savory kick and satisfying depth.
Chili in oil (1 Tbsp): Whether you use Thai chili paste or crispy chili in oil, it delivers both gentle heat and complexity.
Sugar (2 tsp): Sugar rounds out all the big flavors and helps caramelize the sauce ever so slightly.

How to Make Thai Cashew Chicken

Step 1: Mix Up the Sauce

Kick things off by whisking together all your sauce ingredients in a small bowl. This easy step ensures the soy sauce, fish sauce, oyster sauce, chili in oil, and sugar are thoroughly blended — so every ingredient infuses the dish from the very first toss. Having this sauce ready ahead of time keeps things moving quickly once you start stir-frying.

Step 2: Stir-Fry the Garlic

Heat your wok (or a large skillet, if that’s what you have) over medium-high heat, then add the oil. Throw in the minced garlic and stir-fry for 1 to 2 minutes. You’re looking for those tiny golden bits and that unmistakable fragrance — don’t let it burn!

Step 3: Cook the Chicken

Add the chicken strips to the hot garlic oil, and stir-fry for 2 to 3 minutes. You want the chicken seared on all sides for maximum flavor, but it doesn’t have to be cooked through just yet. The high heat locks in those juices.

Step 4: Add the Crunchy Veggies

Pop in the carrot matchsticks and cauliflower, and splash in the water. Stir-fry everything for another 2 minutes. The water will create a burst of steam that softens the veggies without making them mushy, keeping that all-important crunch.

Step 5: Toss in the Sauce, Mushrooms, Onion & Cashews

Pour that savory sauce you mixed up earlier right over your stir-fry. Immediately add the red onion, mushrooms, and those glorious cashew nuts. Give everything a good toss for about 2 minutes, letting the mushrooms soak up the sauce and the nuts get glossy.

Step 6: Finish with Spring Onions

Add your chunky spring onions, give one last stir, and then turn off the heat. Let the Thai Cashew Chicken sit for a minute to meld flavors. Serve piping hot with steamed rice and watch it disappear!

How to Serve Thai Cashew Chicken

Garnishes

Sprinkle your Thai Cashew Chicken with a generous handful of extra toasted cashews and a scattering of fresh spring onion slices for a burst of color and crunch. If you like a little extra brightness, a few leaves of fresh cilantro or a squeeze of lime make a lovely (though non-traditional) finish that really wakes up the flavors.

Side Dishes

Fluffy jasmine rice is the top choice for soaking up all that delicious sauce, but you might also want to serve with sticky rice or even Thai-style fried rice if you’re feeling fancy. For a crunchy contrast, a simple cucumber salad or quick pickled veggies work great on the side, keeping things fresh and bright.

Creative Ways to Present

Hosting a dinner party? Try serving Thai Cashew Chicken family-style on a big platter with a heap of rice in the center, surrounded by the stir-fry. Or, spoon individual portions into lettuce cups for a fun, hands-on appetizer. Mini bowls also make this dish a standout for a party buffet or potluck spread, where everyone can dig in as much (or as little) as they wish!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (rare, but it happens!), cool your Thai Cashew Chicken to room temperature and transfer it to an airtight container. It’ll keep well in the fridge for up to three days, making it a dream for quick lunches and next-day cravings.

Freezing

You can absolutely freeze Thai Cashew Chicken for later. Divide cooled portions into freezer-safe containers or zip-top bags, and keep for up to two months. For best texture, try to freeze without the spring onion and fresh garnishes, then add them fresh when you reheat.

Reheating

To reheat, simply warm Thai Cashew Chicken in a pan over medium heat, stirring gently until heated through. You can also microwave it in short bursts, stirring occasionally. If it seems a bit dry, add a splash of water or extra soy sauce to revive the sauce and keep that irresistible gloss.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you prefer it, just be careful not to overcook it, so it stays nice and tender. Chicken thighs, though, are extra juicy and forgiving if you’re new to stir-frying.

What if I can’t find chili in oil or Thai chili paste?

You can use any chili paste you enjoy, such as sambal oelek, or even a spoonful of sriracha mixed with a dash of oil. Adjust the amount to get your preferred level of heat and smokiness.

Is Thai Cashew Chicken spicy?

The dish has a mild to moderate heat from the chili in oil, but you can easily customize the spiciness. For less heat, use less chili paste or omit it. For extra fire, add sliced fresh chilies or a dash of hot sauce at the end.

Can I make this vegetarian or vegan?

You sure can! Swap the chicken for firm tofu or tempeh, and use plant-based oyster and fish sauce alternatives (or extra soy sauce). The cashews, vegetables, and sauce will still create a delicious Thai Cashew “Chicken” experience.

Do I have to use a wok?

No wok, no worries! A large, heavy-bottomed skillet works just as well. The key is to get it hot enough so everything cooks quickly and retains that special stir-fry texture.

Final Thoughts

Give this Thai Cashew Chicken a try, and I guarantee it’ll become a regular on your table. It’s both fun to cook and satisfyingly bold to eat, offering up a perfect balance of savory, sweet, and spicy in every bite. Don’t be surprised if your family asks for it again and again!

Thai Cashew Chicken Recipe

★★★★★

4.8 from 6 reviews

Author: Sophie
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Thai Cashew Chicken recipe is a delightful combination of tender chicken, crunchy cashews, and colorful vegetables, all stir-fried in a savory and slightly spicy sauce. Perfect for a quick and flavorful weeknight dinner!

Instructions

Prepare the Sauce: Mix together all the sauce ingredients in a small bowl.
Stir-Fry: Heat oil in a wok over medium-high heat. Sauté garlic until fragrant. Add chicken and stir-fry until seared.
Add carrots, cauliflower, and water; stir-fry briefly.
Stir in the prepared sauce, then add red onion, mushrooms, and cashew nuts; stir-fry.
Finish by adding spring onions, mix, and let sit for a minute before serving with steamed rice.