Thai Cashew Chicken Stir Fry

Thai Cashew Chicken Stir Fry is a bold, savory dish that features tender chicken pieces stir-fried with crispy cashews, colorful vegetables, and a rich, umami-packed Thai sauce. It’s quick, satisfying, and perfect for busy weeknights.

Why You’ll Love This Recipe

• Fast and flavorful — ready in under 30 minutes
• Packed with textures from tender chicken to crunchy cashews
• Sweet, savory, and slightly spicy for a perfect flavor balance
• One-pan convenience with minimal cleanup
• Customizable with your favorite vegetables or protein

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless chicken breast or thigh, cut into bite-size pieces
• Raw or roasted unsalted cashews
• Garlic, chopped
• Onion and green onions
• Dried red chilies or fresh Thai chilies (optional for heat)
• Bell peppers, carrots, or other stir-fry vegetables
• Soy sauce (light and dark)
• Oyster sauce
• Fish sauce
• Sugar
• Water or chicken broth
• Cooking oil
• Optional: cornstarch for chicken, sesame oil for garnish

directions

this recipe

1. Toast cashews in a dry pan or with a little oil until golden; set aside.
2. Stir-fry dried chilies briefly for aroma; remove.
3. In the same pan, cook chicken (lightly coated in cornstarch if desired) until golden and cooked through; remove.
4. Add garlic, onion, and bell peppers to the pan and stir-fry until fragrant.
5. Mix sauce ingredients (soy sauces, oyster sauce, fish sauce, sugar, and broth) and pour into the pan.
6. Return chicken and cashews to the pan and toss everything together until coated in sauce.
7. Stir in green onions, adjust seasoning, and finish with a splash of sesame oil.
8. Serve hot with jasmine rice.

Servings and timing

• Serves: 4
• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: 25–30 minutes

Variations

• Swap chicken for shrimp or tofu
• Add broccoli, snap peas, or mushrooms for variety
• Omit chilies for a milder dish or increase for more heat
• Use tamari for a gluten-free version
• Add pineapple for a sweet and sour twist

storage/reheating

• Store in the fridge for up to 4 days in an airtight container
• Reheat in a skillet with a splash of broth or water to restore moisture
• Freeze chicken and sauce separately for better texture upon thawing

FAQs

What kind of chicken should I use?

Boneless, skinless thighs offer the best flavor and stay juicier, but breasts work too.

Can I skip the cashews?

Yes, or substitute with toasted peanuts or almonds.

Is this dish very spicy?

It’s mildly spicy; you can control the heat by adjusting the number of chilies.

Can I make it vegetarian?

Use tofu instead of chicken and swap oyster/fish sauce for soy-based alternatives.

What type of rice pairs best?

Jasmine rice is traditional, but you can also serve it with brown rice or noodles.

Do I have to toast the cashews?

Toasting enhances their flavor and gives a better crunch, but pre-toasted nuts can be used.

Can I prep this dish in advance?

Yes, chop everything and mix the sauce ahead for quick cooking later.

How do I thicken the sauce?

Let it simmer a bit or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

What if I don’t have fish sauce?

You can skip it or use a splash of soy sauce and lime juice as a substitute.

Can I make it without sugar?

You can reduce or omit the sugar, but a little balances the salty sauces well.

Conclusion

Thai Cashew Chicken Stir Fry is a flavorful, quick-cooking favorite that blends savory sauces, crunchy cashews, and colorful vegetables into one satisfying dish. Easy to customize and ready in minutes, it’s a reliable recipe you’ll turn to again and again — whether for a weeknight dinner or a flavor-packed meal prep. Serve it hot over rice and enjoy a taste of Thai cuisine at home.

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