Why You’ll Love Thai Cashew Chicken Recipe
This Thai Cashew Chicken delivers a delicious combination of textures and flavors in every bite. The lightly floured chicken develops a crisp golden exterior while remaining juicy inside, and the fried cashews provide plenty of crunch.
The sauce is simple but full of flavor, balancing salty soy sauce and oyster sauce with a touch of sweetness. Fresh garlic, chillies, onions, peppers, and spring onions add color, freshness, and just enough heat.
It’s also a practical option for a weeknight meal. With only 35 minutes needed from start to finish and enough food for four servings, you can have a restaurant-inspired dinner on the table without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless skinless chicken thighs – Dice them into bite-sized pieces so they cook quickly and evenly.
- White pepper – Adds a distinctive peppery warmth to the chicken.
- Light soy sauce – Seasons both the chicken and the finished stir-fry.
- Plain flour – Creates a light coating that helps the chicken become crisp and golden.
- Vegetable oil – Used for frying the cashews and chicken.
- Unsalted cashew nuts – Provide the signature nutty flavor and crunchy texture.
- White onions – Cut into chunky pieces and separate the layers before cooking.
- Peppers – Red and green peppers provide sweetness, crunch, and plenty of color.
- Garlic – Freshly chopped garlic adds aromatic flavor.
- Red chillies – Bring fresh heat to the stir-fry. Remove the seeds for a milder result.
- Spring onions – The firm white and tender green portions are added at different stages for the best texture.
- Granulated sugar – Balances the salty and savory ingredients while helping create the glossy sauce.
- Oyster sauce – Gives the dish its rich, savory depth.
- Cooked rice – Perfect for serving alongside the chicken and soaking up the flavorful sauce.
Directions
- Place the diced chicken thighs in a large mixing bowl. Add the white pepper and 2 teaspoons of light soy sauce and toss until evenly coated. Add the flour and mix thoroughly so each piece of chicken has a light flour coating.
- Pour the vegetable oil into a wok or large, deep frying pan. Heat over medium-high heat for a few minutes. Add the cashews and fry them until they turn a deep golden color. Watch them carefully because cashews can go from golden to burnt very quickly. Remove them with a slotted spoon and set aside, leaving the oil in the pan.
- Divide the chicken into two batches. Shake off any excess flour before carefully adding the first batch to the hot oil. Fry for approximately 5 minutes, or until the outside is golden and crisp and the chicken is completely cooked through. Remove with a slotted spoon and repeat with the remaining chicken.
- Once all the chicken has been cooked, carefully remove most of the frying oil, leaving approximately 2 tablespoons in the wok or pan.
- Add the peppers, onions, and garlic. Stir-fry for about 2 minutes, keeping the heat relatively high so the vegetables soften slightly while retaining some crunch.
- Add the sliced red chillies and the firm white pieces of spring onion. Continue stir-frying for another minute.
- Return the cooked chicken to the wok. Add the granulated sugar, oyster sauce, and remaining 1 tablespoon of light soy sauce. Toss thoroughly until the sugar dissolves and the sauce forms a glossy coating over the chicken and vegetables.
- Add the fried cashews and green portions of the spring onions. Toss briefly to combine, then remove from the heat.
- Serve immediately with freshly cooked rice.
Servings and timing
This recipe makes 4 servings and takes approximately 35 minutes from start to finish. Because the chicken cooks quickly in batches and the vegetables only need a short stir-fry, it’s particularly well suited to a quick lunch or weeknight dinner.
For the smoothest cooking process, prepare and chop all the vegetables, chicken, and aromatics before heating the wok. Stir-frying moves quickly once you begin, so having everything ready makes the recipe much easier to manage.
Variations
For a milder Thai Cashew Chicken, remove the seeds and membranes from the red chillies before slicing them. You can also reduce the amount of chilli or leave it out entirely if you prefer the dish without noticeable heat.
Chicken breast can be substituted for chicken thighs. Since breast meat is leaner, take care not to overcook it. Cut the pieces to a similar size so they finish cooking at roughly the same time.
For additional vegetables, try adding broccoli, mushrooms, carrots, baby corn, or sugar snap peas. Keep the pieces relatively small so they cook quickly while retaining some texture.
If you prefer a saucier dish, you can slightly increase the oyster and soy sauce mixture. Keep in mind that both ingredients are salty, so additional sauce should be added gradually.
For extra heat, leave the seeds in the chillies or add an additional fresh chilli. For a sweeter version, add a little more granulated sugar to balance the savory sauces.
Storage/Reheating
Allow leftover Thai Cashew Chicken to cool before transferring it to an airtight container. Refrigerate promptly and consume within 3 to 4 days.
For the best texture, reheat leftovers in a wok or frying pan over medium heat. Add a small splash of water if the sauce has become too thick, then stir-fry until the chicken is thoroughly heated through.
You can also reheat individual portions in the microwave. Place the chicken in a microwave-safe container, cover loosely, and heat in short intervals, stirring between each interval until piping hot throughout.
The cashews will gradually soften during storage because they absorb moisture from the sauce. If you know you’ll have leftovers, consider keeping some of the fried cashews separate and adding them after reheating to preserve their crunch.
Cooked rice should be cooled and refrigerated promptly in a separate airtight container. Reheat it until steaming hot throughout and avoid repeatedly cooling and reheating the same portion.
FAQs
Can I use chicken breast instead of chicken thighs?
Yes. Boneless, skinless chicken breast works well, although it tends to be leaner and can dry out more quickly. Cut it into evenly sized bite-sized pieces and cook only until completely cooked through.
Why do I need to coat the chicken in flour?
The flour creates a thin coating around the chicken that becomes golden and lightly crisp when fried. It also gives the finished chicken a texture that holds onto the glossy sauce particularly well.
Can I make Thai Cashew Chicken less spicy?
Yes. Deseed the red chillies before slicing them, reduce the quantity, or omit them completely. You’ll still get plenty of flavor from the garlic, white pepper, soy sauce, oyster sauce, and vegetables.
Why are the cashews fried first?
Briefly frying the cashews deepens their nutty flavor and gives them a crisp, toasted texture. Since they can burn quickly, remove them as soon as they become deeply golden.
Can I use roasted cashews instead?
Yes. Pre-roasted unsalted cashews can be used when you want to simplify the preparation. Since they’re already roasted, they don’t need the same frying time. Add them toward the end so they retain their crunch.
What vegetables go well with Thai Cashew Chicken?
Broccoli, carrots, mushrooms, baby corn, courgette, and sugar snap peas can all work well. Choose vegetables that can withstand quick, high-heat cooking and avoid overcrowding the wok.
How do I know when the chicken is cooked?
The chicken should be golden and crisp outside with no raw or pink meat in the center. For food safety, chicken should reach an internal temperature of 74°C/165°F at its thickest point.
Why isn’t my chicken crispy?
The oil may not have been hot enough, the chicken may have had too much excess flour, or too many pieces may have been added to the pan at once. Frying in batches prevents overcrowding and helps maintain enough heat for a crisp exterior.
What should I serve with Thai Cashew Chicken?
Steamed jasmine rice is an excellent choice because its mild flavor complements the savory-sweet chicken. Other types of steamed rice or noodles can also work depending on your preference.
Can I prepare the ingredients ahead of time?
Yes. You can chop the chicken, peppers, onions, chillies, garlic, and spring onions ahead of time and keep them refrigerated in separate covered containers. For the best crispy texture, wait until shortly before cooking to coat the chicken in flour.
Conclusion
Thai Cashew Chicken brings together crispy chicken, crunchy golden cashews, colorful vegetables, aromatic garlic, fresh chillies, and a glossy savory-sweet sauce in one satisfying stir-fry. The contrast between juicy chicken, crisp vegetables, and toasted nuts makes every bite interesting, while the straightforward preparation keeps the recipe manageable for everyday cooking.
With four generous servings and a total cooking time of about 35 minutes, it’s an excellent choice when you want a flavorful homemade meal without a lengthy preparation. Serve it hot with freshly cooked rice for a complete dinner that’s colorful, comforting, and packed with flavor.
Thai Cashew Chicken
Crispy Thai cashew chicken tossed with colorful peppers, onions, chillies and crunchy cashews in a glossy savory-sweet sauce. A quick and flavorful main course that’s perfect served with rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
- Diet: Halal
Ingredients
- 600g / 1.3lbs boneless skinless Chicken Thighs, diced into bite-sized pieces
- 1 tsp White Pepper
- 1 tbsp + 2 tsp Light Soy Sauce
- 50g / 1/3 cup Plain Flour
- 120ml / 1/2 cup Veg Oil, for frying
- 200g / 7oz Unsalted Cashew Nuts
- 2 medium White Onions, halved then diced into quarters, layers pulled apart
- 2 medium Peppers, such as 1 red and 1 green, diced into pieces similar in size to the onion
- 4 cloves Garlic, finely diced
- 2 Red Chillies, sliced and deseeded if preferred
- 3 Spring Onions, white and green parts separated and chopped into 2.5cm / 1-inch pieces
- 1 1/2 tbsp Granulated Sugar
- 1 tbsp Oyster Sauce
- Cooked Rice, for serving
Instructions
- In a large mixing bowl, combine the chicken with the white pepper and 2 teaspoons of soy sauce. Mix in the flour until the chicken is fully coated.
- Heat the oil in a wok or large, deep frying pan over medium-high heat for a few minutes. Once hot, add the cashews and fry until deep golden, watching carefully as they can burn quickly. Remove with a slotted spoon and set aside, leaving the oil in the pan.
- Working in two batches, shake any excess flour from the chicken and add it to the hot oil. Fry for about 5 minutes per batch, until golden and crisp on the outside and cooked through. Remove with a slotted spoon and set aside. Carefully discard all but around 2 tablespoons of oil from the pan.
- Add the peppers, onions and garlic and stir-fry for about 2 minutes. Add the chillies and firm white parts of the spring onions and fry for 1 minute longer.
- Return the chicken to the pan, then stir in the sugar, oyster sauce and remaining 1 tablespoon of soy sauce. Add the fried cashews and green parts of the spring onions. Toss until the sugar has dissolved and the glossy sauce lightly coats everything. Serve immediately with cooked rice.
Notes
- Chicken thighs stay juicy during frying, but boneless chicken breast can be substituted if preferred.
- Deseed the red chillies for a milder dish or leave the seeds in for extra heat.
- Watch the cashews closely while frying because they can turn from golden to burnt very quickly.
- Serve immediately with freshly cooked rice for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 690 kcal
- Sugar: 12 g
- Sodium: 1050 mg
- Fat: 43 g
- Saturated Fat: 8 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 145 mg
