Thai Cashew Chicken Recipe
If you crave restaurant-worthy Thai food with both sweet and savory depth, Thai Cashew Chicken absolutely delivers! This vibrant stir-fry combines juicy, golden-brown chicken with crunchy roasted cashews, onions, fragrant aromatics, and a deliciously glossy, tangy sauce that’s impossible to stop scooping up. It’s a dish that’s quick enough for weeknights, yet impressive enough for company—every bite is packed with bold flavors and a tantalizing mix of textures!
Ingredients You’ll Need
The beauty of Thai Cashew Chicken is how each ingredient plays a pivotal role, from creating a crave-worthy sauce to infusing every forkful with just the right hit of spice or crunch. Gather these simple essentials, and you’ll be ready to whip up a truly memorable meal.
- Chicken (500g, cubed): Use boneless chicken for tender, bite-sized pieces that cook quickly and soak up all the flavors.
- Salt (1/2 tsp): A touch of seasoning that boosts all the other flavors.
- Regular Soy Sauce (1 tbsp): Lends salty, umami depth to both the marinade and final sauce.
- Cornflour/Cornstarch (3 tbsp + 1 tbsp separate): Helps the chicken develop a golden crust and thickens the delightfully glossy sauce.
- Garlic (3 cloves, minced): Adds aromatic warmth and classic Thai flavor.
- Ginger (1 tbsp, sliced): Gives a spicy, floral kick to the stir-fry.
- Lemongrass (1 stalk, white part chopped): Offers fresh, citrusy fragrance; don’t skip it for that iconic zing.
- Fresh Red Chili (1, sliced): Provides bright heat and a pop of color—adjust to your spice preference.
- Dried Red Chilies (4-5): Imparts gentle, smoky heat as you stir-fry.
- Spring Onion (2, whites sliced, greens chopped): Balances sharpness and freshness in both fry and garnish.
- Yellow Onion (thick slices): Sweetens as it cooks and adds great crunch.
- Vegetable Oil (3 tbsp): Ideal for high-heat frying; stick to neutral oils for best flavor.
- Roasted Cashew Nuts (3/4 cup, unsalted): The star crunch element—add at the end for best texture.
- Brown Sugar (3 tbsp): A luscious hint of caramel sweetness in the sauce.
- Oyster Sauce (1 1/2 tbsp): Thick and savory, it’s essential for authentic stir-fry taste.
- Dark Soy Sauce (2 tsp): Adds rich color and extra depth to the sauce.
- Fish Sauce (1 tbsp): Brings complexity and a distinct Thai umami note.
- White Vinegar (1 tbsp): A splash of tanginess for perfect balance.
- Chicken Stock (1 cup): The secret to a silky, flavorful sauce that ties everything together.
How to Make Thai Cashew Chicken
Step 1: Stir Together the Sauce
In a small bowl, whisk all the sauce ingredients—brown sugar, oyster sauce, dark soy sauce, fish sauce, white vinegar, chicken stock, and 1 tablespoon of cornflour—until smooth and combined. This mixture becomes the craveable, silky coating you’ll pour over the chicken later. Set it aside, and let the flavors meld while you prep everything else.
Step 2: Marinate the Chicken
In a mixing bowl, place your cubed chicken and toss with salt, 1 tablespoon regular soy sauce, and 3 tablespoons of cornflour. Give it a good mix to make sure each piece is evenly coated. This simple marinade not only seasons the chicken to its core but also helps seal in juiciness and achieve that irresistible golden crust when fried. Let it rest for 10-15 minutes—enough time to prep your veggies!
Step 3: Fry The Chicken
Set a large pan over high heat and pour in the vegetable oil. Once it’s shimmering, add the marinated chicken pieces in a single layer. Fry until they’re golden and cooked through, turning as needed to brown all sides—this usually takes about 4-5 minutes. Once done, transfer the chicken to a plate and keep it nearby; you’ll need it soon!
Step 4: Sauté Fragrant Aromatics
Without wiping out the pan, reduce the heat to medium-high. Add the ginger and minced garlic, and sauté for about one minute until they’re fragrant but not browned—your kitchen will begin to smell amazing! This step sets the savory foundation for your Thai Cashew Chicken.
Step 5: Add the Veggies and Chilies
Toss in the dried red chilies, sliced fresh chili, chopped lemongrass, thick slices of yellow onion, and the sliced white parts of the spring onion. Stir fry this colorful mix for 3-4 minutes, just until the onions begin to soften and the chilies become aromatic. The blend of fresh and dried chilies makes the dish beautifully layered in flavor and heat, so don’t skip either unless you’re sensitive to spice.
Step 6: Simmer Chicken in Sauce
Add the fried chicken back into the pan, along with all those tasty juices. Pour in the sauce you stirred up earlier and reduce the heat to low. Stir gently as the sauce thickens and bubbles, ensuring every piece is completely coated. In just a couple minutes, you’ll have glossy, mouthwatering Thai Cashew Chicken ready to go!
Step 7: Add Cashews and Spring Onion Greens
Once the sauce has thickened, switch off the heat. Toss in the roasted cashew nuts and the chopped green parts of your spring onions, giving everything a final stir. This preserves their crunch and color, ensuring that signature pop of flavor and texture in every mouthful.
Step 8: Garnish and Serve
Spoon the finished Thai Cashew Chicken onto a serving dish. Garnish with extra slices of fresh red chili and a sprinkle of chopped green onions for an eye-catching, appetizing finish. Serve immediately with fluffy jasmine rice and watch it disappear!
How to Serve Thai Cashew Chicken
Garnishes
This dish loves a flourish of color and fresh flavor right before serving. Finish your Thai Cashew Chicken with a scatter of thinly sliced fresh red chilies, some extra spring onion greens, or even a wedge of lime on the side. Not only does this make it extra inviting, but a little citrus can really amplify the zingy, tangy notes of the sauce.
Side Dishes
Thai Cashew Chicken is at its best piled high over steaming jasmine rice, letting you soak up every drop of the sauce. For a larger spread, pair it with simple stir-fried greens, a crisp papaya salad, or light cucumber pickles to balance out the richness and add refreshing crunch.
Creative Ways to Present
For a fun twist, serve your Thai Cashew Chicken in lettuce cups for a hands-on appetizer or party platter. It also makes a fantastic filling for rice bowls topped with extra cashews, herbs, and radishes. You can even skewer the marinated, uncooked chicken and grill it, then toss with the sauce and cashews for an irresistible barbecue version!
Make Ahead and Storage
Storing Leftovers
Store any leftover Thai Cashew Chicken in an airtight container in the refrigerator for up to three days. The flavors often deepen as it rests, making it a treat to revisit for lunch or a quick dinner. Just remember to keep the rice and garnish separate for best results.
Freezing
While the dish is best enjoyed fresh, you can freeze portions of Thai Cashew Chicken (minus the garnishes) in freezer-safe containers for up to two months. The chicken and sauce hold up well, but cashews may lose some of their crunch when thawed. For peak texture, add a fresh handful of roasted cashews after reheating.
Reheating
To reheat, simply add Thai Cashew Chicken to a skillet over medium heat, stirring gently until everything is warmed through. If the sauce seems thick, add a splash of water or chicken stock to loosen it. The microwave works in a pinch, but reheating on the stovetop keeps the chicken tender and the cashews crispier.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are especially juicy and flavorful, making them perfect for Thai Cashew Chicken. Just cut them into similar-sized cubes and enjoy even more succulent results.
Is this dish very spicy?
Thai Cashew Chicken has a gentle, balanced heat from the combination of fresh and dried chilies. If you’re sensitive, simply reduce or skip some of the chilies to keep things milder, or remove the seeds for less heat.
Can I make Thai Cashew Chicken vegetarian?
Yes! Substitute the chicken with firm tofu or seitan, use vegetarian oyster sauce, and swap chicken stock for vegetable broth. You’ll still get those signature flavors and plenty of crunch from the cashews.
What if I don’t have lemongrass?
If fresh lemongrass is hard to find, try using a little lemongrass paste or a splash of lime zest as an alternative. While the flavor won’t be exactly the same, it brings a similar citrusy brightness to the dish.
How do I keep the cashews crunchy?
Always add the cashews only at the end of cooking or even just before serving. If they sit too long in the hot sauce, they can soften, so tossing in fresh roasted cashews at the last minute keeps them irresistibly crunchy.
Final Thoughts
There’s so much to love about Thai Cashew Chicken—the bold flavors, addictive crunch, and pure comfort make it an instant favorite. This recipe is a weeknight winner that’s sure to wow. Give it a try, play with your favorite veggies or spice levels, and discover why Thai Cashew Chicken always leaves everyone coming back for seconds!
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Thai Cashew Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and flavorful Thai Cashew Chicken recipe with tender chicken, crunchy cashews, and a perfect balance of sweet, savory, and spicy flavors. This easy-to-make dish is sure to become a favorite for weeknight dinners or entertaining guests.
Ingredients
Main Ingredients:
- 500 g boneless chicken (cut in 3cm cubes)
- 1/2 tsp salt
- 1 tbsp regular soy sauce
- 3 tbsp cornflour (cornstarch)
For Stir-Fry:
- 3 garlic cloves (minced)
- 1 tbsp ginger (sliced)
- 1 stalk lemongrass (white part chopped)
- 1 fresh red chili (sliced)
- 4–5 dried red chilies
- 2 spring onion (white part sliced and green part cut in 1 cm lengths)
- 1 yellow onion (cut in thick slices)
- 3 tbsp vegetable oil
- 3/4 cup roasted cashew nuts (unsalted)
- 3 tbsp brown sugar
- 1 1/2 tbsp oyster sauce
- 2 tsp dark soy sauce
- 1 tbsp fish sauce
- 1 tbsp white vinegar
- 1 cup chicken stock
- 1 tbsp cornflour (cornstarch)
Instructions
- Prepare Sauce: Stir all the sauce ingredients together and set aside.
- Marinate Chicken: Mix salt, soy sauce, and cornflour with chicken. Allow to sit for 10-15 minutes.
- Cook Chicken: Fry marinated chicken in hot oil until cooked and golden. Remove and set aside.
- Sauté Aromatics: In the same pan, sauté ginger and garlic. Add dried red chili, fresh red chili, lemongrass, onion, and spring onion. Stir-fry for 3-4 minutes.
- Combine Ingredients: Add the cooked chicken back to the pan. Pour in the sauce and let it thicken on low heat.
- Finish Dish: Turn off heat and mix in cashew nuts and green spring onion. Garnish with extra red chili before serving with rice.
Notes
- For lemongrass, use the white part only and bruise it before chopping.
- Adjust the amount of fresh red chili based on spice preference.
- Chicken stock can be substituted with water.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Thai Cashew Chicken, Cashew Chicken Recipe, Thai Stir-Fry, Asian Chicken Dish
