Thai Cashew Chicken Stir Fry
Ingredients
- 2 tbsp peanut oil
or canola or vegetable oil
- 1/2 cup raw cashews
unsalted, Note 1 for roasted
- 1 garlic clove
finely minced
- 1/2 onion
cut into thin wedges, brown, yellow, or white
- 200g/7oz chicken thighs
skinless and boneless, sliced into 1cm / 1/3" thin strips, Note 2
- 2 green onions
cut into 2.5cm / 1” lengths, white part separated from green part
- 1/2 red cayenne pepper
deseeded and finely sliced on the diagonal, omit or reduce if preferred
- 1 tbsp oyster sauce
Note 4
- 1 tsp dark soy sauce
Note 5
- 2 tsp fish sauce
Note 6
- 1 tsp white sugar
- 3 tbsp water
- Red chilli
finely sliced, optional garnish
- Jasmine rice
for serving, or other rice of choice
Directions
- 1
- 2
Sauce: Mix all the Sauce ingredients in a small bowl.
- 3
Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
- 4
Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
- 5
Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
- 6
White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
- 7
Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
- 8
Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
- 9
Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).
Thai Cashew Chicken Stir Fry
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Based on 115 ratings
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About this Recipe
Craving a vibrant, flavorful weeknight meal that comes together in a flash? This Thai Cashew Chicken Stir Fry delivers authentic, bold flavors with the satisfying crunch of cashews, all ready faster than takeout.
Why This Recipe Works
What sets this Thai Cashew Chicken apart is its distinct "dry-style" approach. Unlike saucier Chinese versions, this recipe focuses on an intensely savory Thai stir-fry sauce that clings perfectly to every piece of tender chicken and crunchy cashew. You'll love how the sauce packs a punch, providing deep flavor without becoming overwhelming or salty, even with minimal liquid.
What to Expect
Prepare for a delightful dance of textures and tastes. You'll experience the tender bite of chicken thighs, complemented by the irresistible crunch and creamy richness of raw cashews. The thinly sliced onion adds a gentle sweetness and crispness, while the fresh red cayenne pepper introduces a pleasant, controlled buzz of heat—just enough to awaken your palate without overwhelming it. It's a remarkably well-balanced dish, offering savory notes from the oyster and fish sauces, a touch of sweetness, and that signature Thai aromatic quality.
Customization & Variations
Tailor the spice level to your preference by adjusting or omitting the fresh red cayenne pepper entirely; a little goes a long way. If you only have roasted cashews, you can still use them, but note they won't absorb the sauce quite as much or develop the same deep, toasted flavor as raw cashews. Feel free to use canola or vegetable oil if peanut oil isn't on hand.
Serving & Context
This vibrant stir fry is perfect for a quick and satisfying dinner on any busy weeknight. Serve it immediately with a generous portion of fluffy jasmine rice, or your favorite rice, to soak up all the delicious flavors.