There’s something incredibly satisfying about the mix of tender chicken, crunchy cashews, and a sweet-savory Thai sauce.
This Thai Cashew Chicken brings together bold flavors and vibrant textures, making it a dish that’s just as good as your favorite takeout.
Why You’ll Love This Recipe
This dish combines juicy chicken, crisp vegetables, and roasted cashews in a glossy sauce that’s bursting with flavor.
It’s easy to make at home, using simple pantry-friendly Asian ingredients.
Perfect with rice, it’s a complete meal in under 40 minutes.
What You’ll Need (Ingredient Highlights)
Dark meat chicken stays tender and juicy during stir-frying.
Roasted cashews add crunch and nutty depth to the dish.
Bell peppers and onions bring sweetness and color.
The sauce balances salty soy, savory oyster, tangy fish sauce, and a hint of sugar.
Optional dried chilies add smoky heat for those who love spice.
Pro Tips Before You Start
Roast the cashews ahead of time to avoid burning them in the wok.
Keep the sauce mixture ready before stir-frying to prevent clumps.
If you like less salt, reduce the light soy sauce slightly—especially if you’re not serving with rice.
Use a hot wok or skillet to get that quick sear and keep the chicken juicy.
How to Make Thai Cashew Chicken
Step 1 – Roast the cashews
Preheat oven to 350°F.
Roast cashews for 10–12 minutes, stirring halfway. Cool and set aside.
Step 2 – Prep the ingredients
Mince garlic, chop green onions, dice bell peppers and white onion into ½-inch cubes.
Step 3 – Marinate the chicken
Cut chicken into ½-inch pieces.
Marinate with soy sauce, Shaoxing wine, water, oil, sesame oil, and cornstarch for 15 minutes.
Step 4 – Mix the sauce
Dissolve cornstarch in soy sauces.
Add sugar, fish sauce, wine, oyster sauce, hoisin sauce, and water.
Stir until smooth.
Step 5 – Stir-fry the aromatics
Heat wok over medium heat. Toast dried chilies (if using) until dark red.
Turn heat to medium-high, add chicken, and stir-fry 4–5 minutes until cooked.
Step 6 – Build the dish
Add garlic and stir-fry briefly. Add onions and cook 1 minute.
Push aside, then pour in the sauce and stir until thickened.
Mix chicken and onions back in.
Add bell peppers and stir-fry 30–60 seconds.
Step 7 – Finish with cashews
Turn off the heat, add roasted cashews, and stir until coated.
Garnish with green onions and serve with rice.
What to Serve It With
Steamed jasmine rice or brown rice makes the perfect base.
Pair with stir-fried veggies or a fresh cucumber salad for balance.
For a heartier meal, serve alongside spring rolls or Thai soup.
Variations / Substitutions
Swap chicken thighs for chicken breast if you prefer leaner meat.
Use peanuts instead of cashews for a different nutty crunch.
For gluten-free, replace soy sauce with tamari and hoisin with GF alternatives.
Skip the chilies for a mild, family-friendly version.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat with a splash of water to refresh the sauce.
Avoid freezing, as cashews lose their crunch.
FAQs
Can I use chicken breast instead of thighs?
Yes, though thighs stay juicier. If using breast, don’t overcook.
Do I have to roast the cashews?
Yes, roasting deepens their flavor and prevents sogginess in the sauce.
Is this recipe spicy?
Only if you add dried chilies. You can leave them out for a mild dish.
Can I make this vegetarian?
Yes, swap chicken with tofu or mushrooms, and replace fish sauce with soy sauce.
What if I don’t have Shaoxing wine?
Use dry sherry or skip it if unavailable.
Can I prepare it ahead of time?
You can prep the sauce, chop veggies, and marinate chicken in advance.
Stir-fry just before serving for best texture.
Final Thoughts
Thai Cashew Chicken is a perfect mix of savory, sweet, and crunchy.
It’s simple enough for a weeknight meal but impressive enough to serve guests.
Once you try it, you’ll skip the takeout menu and cook it at home.
Thai Cashew Chicken
Ingredients
Method
- Roast cashews at 350°F for 10–12 minutes. Set aside.
- Prepare garlic, onion, bell pepper, and green onion.
- Marinate chicken with soy sauce, Shaoxing wine, water, oil, sesame oil, and cornstarch for 15 minutes.
- Mix sauce ingredients until smooth.
- Heat wok over medium heat. Toast dried chilies (if using).
- Increase heat, add chicken, and stir-fry 4–5 minutes until cooked.
- See full steps with tips & photos → https://theboatshedcafe.com/thai-cashew-chicken/
Notes
- Toasting the dried chilies gives fragrance without overpowering spice.
- For extra flavor, add a splash of chili oil or Thai basil at the end.
- Cashews should be added last to keep their crunch.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.