If you’re searching for a vibrant, flavorful dish that’s quick to whip up and guaranteed to impress, the Thai Cashew Chicken Stir Fry Recipe is an absolute game changer. Packed with tender chicken strips, crunchy cashews, and a lovely balance of savory, sweet, and spicy notes, this stir fry brings the essence of Thai street food right into your kitchen. It’s the kind of recipe that’s easy enough for a weeknight but special enough to enjoy any time you want a comforting meal bursting with texture and depth.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential, each delivering a unique punch of flavor, texture, and color to the dish. From the nutty crunch of cashews to the brightness of fresh chilies and green onions, every item plays an important role in crafting this perfect Thai Cashew Chicken Stir Fry Recipe.
- Peanut oil (2 tbsp): A great choice for stir-frying because of its high smoke point and subtle flavor.
- Raw cashews (1/2 cup, unsalted): Toasted until golden, providing that irresistible crunch and nuttiness.
- Garlic clove (1, finely minced): Adds savory depth and aromatic lift to the dish.
- Onion (1/2, thinly wedged): Brings mild sweetness and a bit of bite when sautéed.
- Chicken thighs (200g/7oz, skinless and boneless, thin strips): Tender and juicy, perfect for quick cooking in a stir fry.
- Green onions (2, cut into 2.5cm lengths): Separately using the white and green parts adds texture contrast and freshness.
- Red cayenne pepper (1/2, deseeded and sliced): For that gentle heat that lifts the dish (adjust to your spice level).
- Oyster sauce (1 tbsp): Provides a rich, savory umami boost that ties everything together.
- Dark soy sauce (1 tsp): Adds color and a subtle depth of flavor.
- Fish sauce (2 tsp): The soul of many Thai recipes, delivering salty, complex notes.
- White sugar (1 tsp): Balances the savory and spicy elements perfectly.
- Water (3 tbsp): Helps loosen the sauce and prevent sticking.
- Red chilli (optional garnish): For a bright pop of color and extra heat if you dare.
- Jasmine rice (for serving): Fragrant and fluffy, ideal for soaking up the sauce.
How to Make Thai Cashew Chicken Stir Fry Recipe
Step 1: Prepare the Sauce
Start by mixing the oyster sauce, dark soy sauce, fish sauce, white sugar, and water in a small bowl until everything is perfectly combined. This sauce is the magic behind the dish, packing the perfect balance of salty, sweet, and umami that will coat your chicken beautifully.
Step 2: Toast the Cashews
Heat your peanut oil over medium heat in a wok or large skillet, then add the cashews. Let them cook for about 5 minutes, stirring occasionally, until they become a rich golden brown and crunchy. Keep a close eye here because you want them crisp but not burnt. Once toasted, remove them with a slotted spoon and set them aside — they’re going to bring that fantastic crunch at the very end!
Step 3: Sauté Garlic and Onion
Turn the heat up to high and quickly toss in the minced garlic and onion wedges. Stir-fry for about 30 seconds to release their aroma but avoid overcooking. This brief sauté unlocks those savory, sweet flavors that are the base of your stir fry.
Step 4: Cook the Chicken
Add your thinly sliced chicken thigh strips to the pan. Stir constantly for about 1 minute until the edges of the chicken start turning from pink to a tender white. This quick cook keeps the chicken juicy and tender, perfect for absorbing the sauce later.
Step 5: Add White Part of Green Onion and Cayenne Pepper
Throw in the white part of the green onions along with your sliced cayenne pepper. Keep everything moving in the pan as you cook for another minute, allowing the heat and freshness from these aromatics to infuse the chicken just as it finishes cooking.
Step 6: Pour in the Sauce
Pour your pre-mixed sauce over the chicken and vegetables. Keep the heat high and stir frequently for about 1 minute, letting the sauce reduce down to a thick, syrupy consistency that clings to every piece of chicken. This concentrated flavor is exactly what makes the Thai Cashew Chicken Stir Fry Recipe so crave-worthy.
Step 7: Add Green Part of Green Onion and Cashews
Finally, toss in the green part of your chopped green onions and those beautifully toasted cashews. Stir everything together quickly for about 30 seconds to meld all the textures and flavors. Those cashews add that perfect final note of crunch and nuttiness everyone loves.
Step 8: Serve
Transfer your glorious stir fry to a serving dish and pair it with fluffy jasmine rice or your rice of choice. If you’re feeling adventurous, garnish with finely sliced red chillies to add an extra kick and vibrant color. Now sit down, savor the aroma, and enjoy every bite of your homemade Thai Cashew Chicken Stir Fry Recipe.
How to Serve Thai Cashew Chicken Stir Fry Recipe
Garnishes
Fresh garnishes lift this dish to the next level. Finely sliced red chilli adds a fiery sparkle, while a few extra toasted cashews scattered on top provide crunch and look stunning. A sprinkle of freshly chopped coriander or cilantro can also add a fresh herbal note that balances the richness.
Side Dishes
While jasmine rice is the classic and best-loved accompaniment, you can also serve this stir fry with brown rice for a nuttier flavor or sticky rice for that authentic Thai texture. Light steamed greens such as bok choy or a simple cucumber salad with a tangy dressing complement the dish perfectly, lending refreshing contrast.
Creative Ways to Present
For a fun twist, serve the stir fry inside warm lettuce cups for a light, hand-held meal that’s perfect for sharing. You can also pile portions over cauliflower rice or spiralized vegetables to keep things low-carb but still bright and flavorful. No matter how you present it, the Thai Cashew Chicken Stir Fry Recipe shines every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Thai Cashew Chicken Stir Fry Recipe into an airtight container. Store in the refrigerator where it will keep well for up to 3 days. Keeping the sauce close and the cashews added fresh when reheating helps preserve the texture best.
Freezing
This stir fry freezes nicely but to maintain the crunch of the cashews, it’s best to separate them and add fresh ones upon reheating. Freeze the chicken and sauce mixture in a sealed container or freezer bag for up to 2 months, making it perfect for meal prep or busy nights.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally until heated through. Add a splash of water if the sauce is too thick. Toss in freshly toasted cashews at the end to preserve their crunch and enjoy the vibrant flavors as if freshly made.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, but keep an eye on it since it can dry out faster than thighs. Slice it thinly and cook quickly for best results.
What if I’m allergic to peanuts? Can I use a different oil?
Yes, you can substitute peanut oil with canola, vegetable, or even sunflower oil. These options also have a high smoke point and won’t affect the taste too much.
Is it possible to make this recipe vegetarian?
Definitely! Swap chicken for firm tofu or seitan and replace oyster and fish sauce with vegetarian alternatives such as mushroom-based sauces or soy sauce plus a dash of seaweed for umami.
How spicy is this dish? Can I adjust it?
The Thai Cashew Chicken Stir Fry Recipe has moderate heat due to the cayenne and optional red chili garnish. You can easily reduce or omit these peppers if you prefer less spice without losing flavor.
What’s the best type of rice to serve with this stir fry?
Jasmine rice is a perfect classic choice for its fragrant aroma and fluffy texture, but basmati, brown rice, or sticky rice also pair beautifully depending on your preference.
Final Thoughts
This Thai Cashew Chicken Stir Fry Recipe is a genuine crowd-pleaser that’s both uncomplicated and incredibly flavorful. Whether you’re cooking for two or just treating yourself, it’s a dish that feels like a warm hug from Thai cuisine — inviting, comforting, and full of exciting textures. Try it soon and watch how quickly it becomes a favorite go-to meal in your kitchen!
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Thai Cashew Chicken Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Cashew Chicken Stir Fry is a vibrant and flavorful dish combining tender chicken thighs with crunchy cashews, aromatic garlic, and a tangy, slightly sweet sauce. Perfect for a quick and satisfying weeknight meal, it comes together in under 20 minutes and is served best alongside fragrant jasmine rice.
Ingredients
For the Stir Fry
- 2 tbsp peanut oil (or canola or vegetable oil)
- 1/2 cup raw cashews, unsalted (see Note 1 for roasted)
- 1 garlic clove, finely minced
- 1/2 onion (brown, yellow, or white), cut into thin wedges
- 200g / 7oz skinless, boneless chicken thighs, sliced into 1cm / 1/3″ thin strips (see 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 (optional, omit or reduce if preferred) (see Note 3)
- Red chilli, finely sliced (optional garnish)
For the Sauce
- 1 tbsp oyster sauce (see Note 4)
- 1 tsp dark soy sauce (see Note 5)
- 2 tsp fish sauce (see Note 6)
- 1 tsp white sugar
- 3 tbsp water
For Serving
- Jasmine rice (or other rice of choice)
Instructions
- Prepare the Sauce: In a small bowl, combine the oyster sauce, dark soy sauce, fish sauce, white sugar, and water. Stir until the sugar dissolves and set aside.
- Cook Cashews: Heat the oil over medium heat in a wok or large skillet. Add the raw cashews and cook for about 5 minutes, stirring frequently, until they turn a dark golden color and become crunchy. Remove them from the skillet using a slotted spoon and set aside.
- Sauté Garlic and Onion: Increase the heat to high. Add the minced garlic and onion wedges to the skillet and cook for approximately 30 seconds until fragrant.
- Cook Chicken: Add the sliced chicken thighs to the skillet. Stir-fry for 1 minute until the outsides turn from pink to white.
- Add White Green Onions & Cayenne: Incorporate the white parts of the green onions and the sliced red cayenne pepper. Stir-fry for 1 minute more until the chicken is just cooked through.
- Pour in Sauce: Add the prepared sauce to the skillet. Continue cooking for 1 minute until the sauce reduces slightly, becoming syrupy and coating the chicken evenly.
- Finish with Green Onions & Cashews: Add the green parts of the green onions and the cooked cashews. Toss everything together for 30 seconds to combine and heat through.
- Serve: Transfer the stir fry to a serving dish. Serve alongside jasmine rice or your preferred rice, garnished with additional finely sliced red chilli if desired for extra heat.
Notes
- Note 1: If you prefer, use roasted cashews but skip the initial cooking step for cashews in oil.
- Note 2: Using chicken thighs keeps the meat tender and juicy; skinless and boneless is best for quick stir-frying.
- Note 3: Adjust the amount of cayenne pepper to your preferred spice level or omit for a milder dish.
- Note 4: Oyster sauce adds a rich, savory flavor; substitute with vegetarian oyster sauce or soy sauce for vegetarian options.
- Note 5: Dark soy sauce provides color and depth; light soy sauce can be used but will yield a lighter color.
- Note 6: Fish sauce contributes essential umami; substitute with soy sauce for a vegetarian version.
