If you’re searching for a meal that delivers a symphony of flavors, crunch, color, and utter weeknight joy, Thai Cashew Chicken Stir Fry has your name all over it. This dish is a shining example of balance: smoky-sweet chicken, crunchy roasted cashews, vibrant peppers, and a glossy, umami-packed sauce all come together in under 30 minutes. On a busy night or for entertaining friends, Thai Cashew Chicken Stir Fry feels like you discovered a hidden gem—a dinner that’s both irresistibly delicious and delightfully easy to make at home!
Ingredients You’ll Need
What sets Thai Cashew Chicken Stir Fry apart is the short but vibrant ingredient list. Each item plays a crucial role—whether it’s adding color, packing in crunch, or infusing delicious aromas into every bite.
- Chicken breast: Lean, tender, and quick to cook, chicken breast is the classic foundation for this stir fry.
- Cornstarch: A light coating on the chicken gives it a silky, golden crust and helps the sauce cling beautifully.
- Vegetable oil: Use a neutral oil with a high smoke point to keep each ingredient tasting fresh and light.
- Unsalted roasted cashews: Roasted cashews offer signature crunch and their toasty, buttery richness pairs so well with the sauce.
- Red bell pepper: Sweet, crisp, and vivid red, these add beautiful color and playful sweetness.
- Green bell pepper: Balances sweetness and adds a refreshing, slightly grassy flavor to the stir fry.
- Onion: Sliced onion brings gentle sharpness and rounds out the vegetable medley.
- Green onions: These slices of freshness lift the dish at the end, providing punch and color.
- Garlic: Three cloves bring punchy, aromatic depth that makes the whole pan smell amazing.
- Fresh ginger: Grated ginger infuses the chicken with warmth, brightness, and a little zing.
- Soy sauce: This brings salty, umami-rich backbone to the sauce—check out a low-sodium version if you prefer.
- Oyster sauce: Provides sweet complexity and that beloved, slippery stir fry texture.
- Fish sauce: Don’t skip it! Just a little adds true Thai savoriness and depth.
- Hoisin sauce: Lends a uniquely sweet, fragrant note that ties everything together.
- Brown sugar: Adds mellow sweetness and a glossy finish to the sauce.
- Chili flakes (optional): Crave a little more heat? Sprinkle these in for an easy kick.
- Jasmine rice (for serving): Fragrant, fluffy rice soaks up the glorious sauce and rounds out the meal.
How to Make Thai Cashew Chicken Stir Fry
Step 1: Prep and Coat the Chicken
Start by cutting your chicken breast into bite-sized pieces—think slightly larger than dice, so they stay juicy. Toss these with cornstarch in a bowl until every piece is evenly dusted. This simple step is how you’ll get sumptuously golden chicken, and ensures the sauce clings to every morsel.
Step 2: Sear the Chicken to Golden Perfection
Heat one tablespoon of oil in your largest skillet or wok over medium-high heat. When it shimmers, add the chicken in a single layer. Stir fry for 4–5 minutes, flipping once or twice, until beautifully golden and cooked through. Remove the chicken from the pan and set it aside—you’ll bring it back soon.
Step 3: Sauté the Aromatics and Veggies
Add the remaining tablespoon of oil to the pan. Toss in the minced garlic and grated ginger, stir-frying for about 30 seconds, just until they’re fragrant but not browned. Immediately add the sliced onion and both colors of bell pepper. Sauté for 3–4 minutes until the vegetables are slightly tender yet remain vibrant and crisp.
Step 4: Bring Back Chicken and Add Cashews
Return the golden chicken to the pan. Tumble in the roasted cashews and the chopped green onions. The kitchen is smelling incredible now! Stir everything together to combine, letting the cashews toast just a bit and the green onions brighten up the mix.
Step 5: Mix and Pour the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, hoisin sauce, brown sugar, and chili flakes (if using). Pour this glossy concoction into the skillet, scraping up any browned bits. Stir thoroughly to coat every ingredient in that addictive sauce, letting it simmer for another 2–3 minutes. You’ll see the sauce thicken slightly and glaze the chicken and veggies.
Step 6: Serve Over Jasmine Rice
Spoon the savory Thai Cashew Chicken Stir Fry straight over bowls of steaming jasmine rice. The fragrant rice soaks up any extra sauce, making every bite completely irresistible. Serve hot and dig in while it’s fresh!
How to Serve Thai Cashew Chicken Stir Fry
Garnishes
A sprinkle of chopped green onions on top instantly makes everything pop! If you love heat, add a few fresh Thai bird’s eye chili slices or a dusting of extra chili flakes. Toasted sesame seeds or a quick squeeze of lime can brighten things up for even more flair.
Side Dishes
Thai Cashew Chicken Stir Fry is a complete meal all on its own, but you can round it out with sides like steamed broccoli, a crisp cucumber salad, or cooling Thai spring rolls. For a feast, add a bowl of clear tom yum soup or a simple miso broth for a light, refreshing contrast.
Creative Ways to Present
Try serving your Thai Cashew Chicken Stir Fry family-style on a big platter with heaps of jasmine rice on the side, inviting everyone to help themselves. For a fun twist, scoop the stir fry into lettuce cups for a fresh, handheld appetizer. Or pack it into meal prep containers with a scoop of rice for a cheerful, envy-inducing desk lunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), allow the stir fry to cool before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days, making an easy, flavor-packed lunch the next day.
Freezing
While Thai Cashew Chicken Stir Fry is best enjoyed fresh, you can freeze it if needed. Portion cooled stir fry into freezer-safe bags or containers. It will stay tasty for up to 2 months—just be aware that the bell peppers may soften a bit after freezing.
Reheating
For best results, reheat leftovers in a skillet or wok over medium heat, adding a splash of water if needed to loosen the sauce. Microwaving is also an option—just use short bursts and stir in between to avoid drying out the chicken or overcooking the veggies.
FAQs
Is Thai Cashew Chicken Stir Fry very spicy?
By default, it’s very mild and kid-friendly—but the beauty of this dish is you can control the heat. Add chili flakes, Thai bird’s eye chili, or a squirt of sriracha if you love things spicy, or leave them out for a crowd-pleasing version everyone can enjoy.
Can I use chicken thighs instead of breast?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay juicy and flavorful. Just cut them into similar bite-sized pieces and follow the recipe as written.
What’s the best substitute if I don’t have oyster or fish sauce?
If you’re out of oyster sauce, try an extra half tablespoon of hoisin or a dash of sweet soy sauce. For fish sauce, a bit of extra soy sauce can work in a pinch, but you’ll miss some of the authentic salty-sweet funk omnipresent in Thai Cashew Chicken Stir Fry.
Can I make Thai Cashew Chicken Stir Fry gluten-free?
Yes! Swap tamari for the soy sauce and make sure your hoisin and oyster sauces are certified gluten-free. This way, you get all the bold flavors without any gluten worries.
How do I keep the cashews crunchy?
To maximize crunch, add the cashews toward the end of cooking, just as you’re tossing everything together with the sauce. If you really love them extra toasty, try stirring some in right before serving.
Final Thoughts
This Thai Cashew Chicken Stir Fry is one of those dishes that turns an ordinary night into something special and colorful. Don’t be surprised if it becomes your new favorite in the busy weeknight rotation—it truly is as fun to make as it is to eat. If you’ve never tried making Thai Cashew Chicken Stir Fry at home, this recipe is the perfect place to start. Give it a go and enjoy every vibrant, saucy, nutty, utterly delicious bite!
PrintThai Cashew Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
This Thai Cashew Chicken Stir Fry is a flavorful and easy-to-make dish that combines tender chicken, crunchy cashews, and a medley of colorful vegetables in a savory sauce. Perfect for a quick weeknight dinner!
Ingredients
For the Stir Fry:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3/4 cup unsalted roasted cashews
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 green onions, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon chili flakes (optional)
For Serving:
- Cooked jasmine rice
Instructions
- Toss Chicken: Coat chicken pieces with cornstarch. Stir-fry in oil until cooked; set aside.
- Sauté Vegetables: Cook garlic, ginger, onion, and bell peppers until tender.
- Combine: Add back chicken, green onions, and cashews. Pour in sauce and cook until thickened.
- Serve: Enjoy hot over jasmine rice.
Notes
- Enhance with Thai bird’s eye chili or sesame oil.
- For gluten-free, use tamari and gluten-free sauces.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 470
- Sugar: 6g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 75mg
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