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The Boat Shed Kitchen

Thai Cashew Chicken

A classic Thai stir-fry featuring tender marinated chicken, crunchy roasted cashews, colorful veggies, and a savory-sweet sauce with a touch of heat. Quick to make and perfect with steamed jasmine rice.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken thighs diced (dark meat preferred)
  • ¾ cup cashews roasted
  • ½ white onion diced (about ½ cup)
  • ½ bell pepper diced (about ½ cup)
  • 2 cloves garlic minced
  • 8 –10 dried chilies optional
  • 1 stalk green onion for garnish
Chicken Marinade
  • 1½ tsp light soy sauce
  • 1 tsp Shaoxing cooking wine or dry sherry
  • 2 tsp water
  • 1 tbsp oil
  • ½ tsp sesame oil
  • 1 tsp cornstarch
Sauce
  • 1 tsp sugar
  • 2 tbsp cornstarch
  • 1½ tbsp light soy sauce
  • 1½ tsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • ¾ cup cold water

Method
 

  1. Roast cashews at 350°F for 10–12 minutes. Set aside.
  2. Prepare garlic, onion, bell pepper, and green onion.
  3. Marinate chicken with soy sauce, Shaoxing wine, water, oil, sesame oil, and cornstarch for 15 minutes.
  4. Mix sauce ingredients until smooth.
  5. Heat wok over medium heat. Toast dried chilies (if using).
  6. Increase heat, add chicken, and stir-fry 4–5 minutes until cooked.
  7. 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.