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Thai Cashew Chicken

This tasty Thai Cashew Chicken is loaded with crunchy veggies, tender chicken and an abundance of toasted cashews all in a delicious Thai stir fry sauce! This Thai dish is incredibly quick to make, ready in just 20 minutes start to finish!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 461 kcal
Course: Lunch , Dinner
Cuisine: Thai

Ingredients

Sauce
  • 2 tablespoon oyster sauce
  • 2 tablespoon soy sauce low sodium
  • 1 teaspoon dark soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar
  • 3 tablespoon water
  • ½ teaspoon cornstarch
Cashew Chicken
  • 2 tablespoon peanut oil
  • ½ cup raw cashews unsalted
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 pound chicken thighs boneless skinless, cut into 1 inch pieces
  • 1 medium bell pepper cut into bite size pieces
  • 3 dried red chilies cut into bite size pieces
  • 2 green onions cut into 1 inch pieces

Instructions

    Cup of Yum
  1. Make the sauce: Stir all the sauce ingredients into a small bowl and set aside.
  2. Cook the cashews: Heat the peanut oil in a large wok or skillet, over medium heat. Add the cashews and cook until they become aromatic and start to brown but not burn, about 3 minutes. Transfer the cashews to a bowl using a slotted spoon.
  3. Cook veggies: Turn up the heat to high and add the onion, garlic and bell peppers to the wok and cook for 30 seconds to 1 minute.
  4. Cook the chicken: Add the cubed chicken thighs to the skillet and cook for 1 to 2 minutes or until the chicken is no longer pink.
  5. Finish the dish: Add the dried red chilies and sauce to the wok. Cook for another 2 minutes until the sauce is thick and glossy. Stir in the toasted cashews and green onions and serve.

Notes

  • If you're not a big fan of chicken thighs, you can confidently use chicken breast, boneless and skinless, cut into 1 inch pieces as the recipe mentions.
  • I prefer raw unsalted cashews because I like to toast them myself in some peanut oil. If you only have unsalted roasted cashews you can use those as well, though I would still go ahead and toast them a bit more for extra nutty flavor.
  • Feel free to add extra veggies to this recipe. Some great addition would be mushrooms, broccoli or asparagus.
  • If you're using fresh red chilies, keep in mind they are much spicier than the dried ones, so adjust as necessary for your comfortable spice level.
  • This cashew chicken is best served fresh. However, leftovers will last in the refrigerator for up to 3 days. I usually just reheat in the microwave for a 1 to 2 minutes before serving over rice or noodles.
  • You can freeze this by storing it in an airtight container or freezer bags, once it has fully cooled. Store it in the freezer for up to 2 months. To thaw, take it out of the freezer the night before and place it in the refrigerator. The next day when ready to serve, either heat it up in the microwave and add it to a skillet or wok and stir-fry until heated through.

Nutrition Information

Serving 1serving Calories 461kcal (23%) Carbohydrates 19g (6%) Protein 24g (48%) Fat 33g (51%) Saturated Fat 8g (40%) Trans Fat 1g Cholesterol 111mg (37%) Sodium 693mg (29%) Potassium 599mg (17%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 1402IU (28%) Vitamin C 90mg (100%) Calcium 42mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 461

% Daily Value*

Serving 1serving
Calories 461kcal 23%
Carbohydrates 19g 6%
Protein 24g 48%
Fat 33g 51%
Saturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 111mg 37%
Sodium 693mg 29%
Potassium 599mg 13%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 1402IU 28%
Vitamin C 90mg 100%
Calcium 42mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.