I just made a Thai Cashew Stir Fry that’s light on sauce but wildly flavorful and so quick it feels like culinary cheating.
I’m obsessed with Thai Cashew Stir Fry because it hits like fireworks: crunchy roasted unsalted cashews, bright chunks of red bell pepper, and chicken that soaks up bold sweet-salty Thai flavors. I love how it isn’t drowning in sauce, just enough to coat and sing.
Easy Thai Chicken night is my go-to when I want massive flavor fast, not fuss. It’s loud, a little spicy if I want, and weirdly addictive.
I’ll eat it straight from the pan. No guilt, just big bites and serious crunchy-salty-sweet joy.
My friends always ask for seconds and I can’t blame them, honestly often.
Ingredients
- Chicken: the hearty protein, juicy bites that soak up all the sauce.
- Cashews: crunchy, nutty pop that keeps every bite interesting.
- Vegetable or peanut oil: it helps everything brown and not stick.
- Shallot: a mild sweet bite, more delicate than plain onion.
- Garlic: punchy aroma, makes the whole dish sing.
- Thai chillies or long red chilli: brings real heat, adjust how brave you’re feeling.
- Red bell pepper: sweet, crisp color and juicy contrast.
- Green onions: fresh, sharp finish and a little crunch.
- Light soy sauce: salty backbone, gives savory depth fast.
- Oyster sauce: rich, slightly sweet umami boost that’s not fake.
- Fish sauce: salty funk, small amount goes a long way.
- Brown sugar: soft sweetness that tames the chillies.
- Rice vinegar or lime juice: bright acid to cut through richness.
- Cornstarch slurry: thickens the sauce so it clings perfectly.
- Toasted sesame oil: nutty perfume, use sparingly for flair.
- Fresh lime wedges: squeeze for zing right before you eat.
Ingredient Quantities
- 1 pound (450 g) boneless chicken thighs or breast, cut into bite sized pieces
- 3/4 cup (100 g) roasted unsalted cashews
- 2 tablespoons vegetable or peanut oil
- 1 small shallot, thinly sliced (or 1/2 small onion)
- 3 garlic cloves, minced
- 2 to 4 fresh Thai chillies or 1 long red chilli, sliced, more or less to taste
- 1 medium red bell pepper, cut into chunks
- 3 green onions, sliced into 1 inch pieces
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar (or granulated sugar)
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 teaspoon toasted sesame oil (optional)
- Fresh lime wedges for serving (optional)
How to Make this
1. Pat chicken dry and cut into bite sized pieces, season lightly with a pinch of salt and pepper if you like.
2. Mix the light soy sauce, oyster sauce, fish sauce, brown sugar and rice vinegar or lime juice in a small bowl so the sugar starts dissolving.
3. Heat a wok or large frying pan over high heat until very hot, add 1 tablespoon vegetable or peanut oil and spread it around.
4. Add the chicken in a single layer and stir fry until golden and almost cooked through, about 4 to 6 minutes depending on thickness, then remove chicken to a plate and keep the juices in the pan.
5. Add the remaining 1 tablespoon oil to the hot pan, toss in the shallot or onion and stir for 30 seconds, then add the garlic and chillies and keep stirring until fragrant, about 20 to 30 seconds so the garlic doesnt burn.
6. Add the red bell pepper and cook until just tender crisp, about 2 minutes, then add the roasted cashews and give everything a quick toss so the cashews warm and get a little color.
7. Pour the sauce mixture into the pan, stir to combine and let it bubble for 30 seconds, then stir in the cornstarch slurry and cook until the sauce thickens slightly, about 30 to 60 seconds.
8. Return the chicken and any accumulated juices to the pan, toss with the sauce and vegetables until everything is coated and the chicken is cooked through, about 1 to 2 minutes.
9. Turn off the heat, stir in the green onions and the optional toasted sesame oil, taste and adjust with more soy, fish sauce or lime juice if needed, then serve immediately with lime wedges on the side.
Equipment Needed
1. Wok or large frying pan, heavy bottom works best
2. Cutting board
3. Chef’s knife (or a good sharp knife)
4. 2 small mixing bowls (one for the sauce, one for the cornstarch slurry)
5. Measuring spoons and 1 tablespoon measuring cup
6. Spatula or wooden spoon for stir frying
7. Tongs or a slotted spoon to move the chicken
8. Plate for resting the cooked chicken and serving the finished dish
FAQ
Thai Cashew Chicken Stir Fry Recipe Substitutions and Variations
- Chicken (boneless thighs or breast): swap for firm tofu cut into cubes for a vegetarian version, or use peeled shrimp for quicker cooking and more seafood flavor.
- Roasted unsalted cashews: peanuts work great if you like a stronger taste, or use roasted almonds for a different crunch and milder sweetness.
- Oyster sauce: sub with hoisin sauce for sweetness and depth, or mix 1 tbsp soy sauce + 1 tsp mushroom soy for a similar umami note if you dont have it.
- Rice vinegar or lime juice: apple cider vinegar or white wine vinegar can replace rice vinegar, and lemon juice can stand in for lime if thats what you have on hand.
Pro Tips
1) Dry the chicken really well before cooking. If it’s damp it won’t brown and you’ll end up steaming it instead of getting that tasty sear.
2) Toast the cashews briefly in the pan by themselves before adding other ingredients. It wakes up their flavor and keeps them from going soggy when the sauce hits them.
3) Keep the pan screaming hot and don’t overcrowd it. Cook the chicken in one layer, remove it, then finish the veg and sauce; returning the chicken at the end prevents overcooking and keeps everything crisp.
4) Taste and tweak at the end. Add a splash more lime or rice vinegar if it needs brightness, a pinch more sugar if it feels flat, or a dash more fish sauce for deeper umami.
Thai Cashew Chicken Stir Fry Recipe
I just made a Thai Cashew Stir Fry that's light on sauce but wildly flavorful and so quick it feels like culinary cheating.
4
servings
409
kcal
Equipment: 1. Wok or large frying pan, heavy bottom works best
2. Cutting board
3. Chef’s knife (or a good sharp knife)
4. 2 small mixing bowls (one for the sauce, one for the cornstarch slurry)
5. Measuring spoons and 1 tablespoon measuring cup
6. Spatula or wooden spoon for stir frying
7. Tongs or a slotted spoon to move the chicken
8. Plate for resting the cooked chicken and serving the finished dish
Ingredients
-
1 pound (450 g) boneless chicken thighs or breast, cut into bite sized pieces
-
3/4 cup (100 g) roasted unsalted cashews
-
2 tablespoons vegetable or peanut oil
-
1 small shallot, thinly sliced (or 1/2 small onion)
-
3 garlic cloves, minced
-
2 to 4 fresh Thai chillies or 1 long red chilli, sliced, more or less to taste
-
1 medium red bell pepper, cut into chunks
-
3 green onions, sliced into 1 inch pieces
-
2 tablespoons light soy sauce
-
1 1/2 tablespoons oyster sauce
-
1 teaspoon fish sauce
-
1 teaspoon brown sugar (or granulated sugar)
-
1 tablespoon rice vinegar or lime juice
-
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
-
1/2 teaspoon toasted sesame oil (optional)
-
Fresh lime wedges for serving (optional)
Directions
- Pat chicken dry and cut into bite sized pieces, season lightly with a pinch of salt and pepper if you like.
- Mix the light soy sauce, oyster sauce, fish sauce, brown sugar and rice vinegar or lime juice in a small bowl so the sugar starts dissolving.
- Heat a wok or large frying pan over high heat until very hot, add 1 tablespoon vegetable or peanut oil and spread it around.
- Add the chicken in a single layer and stir fry until golden and almost cooked through, about 4 to 6 minutes depending on thickness, then remove chicken to a plate and keep the juices in the pan.
- Add the remaining 1 tablespoon oil to the hot pan, toss in the shallot or onion and stir for 30 seconds, then add the garlic and chillies and keep stirring until fragrant, about 20 to 30 seconds so the garlic doesnt burn.
- Add the red bell pepper and cook until just tender crisp, about 2 minutes, then add the roasted cashews and give everything a quick toss so the cashews warm and get a little color.
- Pour the sauce mixture into the pan, stir to combine and let it bubble for 30 seconds, then stir in the cornstarch slurry and cook until the sauce thickens slightly, about 30 to 60 seconds.
- Return the chicken and any accumulated juices to the pan, toss with the sauce and vegetables until everything is coated and the chicken is cooked through, about 1 to 2 minutes.
- Turn off the heat, stir in the green onions and the optional toasted sesame oil, taste and adjust with more soy, fish sauce or lime juice if needed, then serve immediately with lime wedges on the side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 220g
- Total number of serves: 4
- Calories: 409kcal
- Fat: 28.4g
- Saturated Fat: 5.6g
- Trans Fat: 0g
- Polyunsaturated: 6.6g
- Monounsaturated: 12.4g
- Cholesterol: 96mg
- Sodium: 720mg
- Potassium: 517mg
- Carbohydrates: 14.1g
- Fiber: 1.9g
- Sugar: 4.3g
- Protein: 40.6g
- Vitamin A: 1174IU
- Vitamin C: 35mg
- Calcium: 29mg
- Iron: 2.9mg