Sesame Noodles Recipe

If you’re craving a stir fry that bursts with bold flavors yet is surprisingly easy to whip up, you’re going to adore this Thai Cashew Chicken Stir Fry Recipe. I absolutely love how the crunchy cashews add a satisfying texture contrast to tender chicken, all perfectly coated in a rich, savory sauce that’s got just the right kick. Whether you’re new to Thai cooking or just looking for a weeknight favorite, this recipe hits the spot every time — and I can’t wait to share all my best tips with you!

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Ingredients You’ll Need

Each ingredient in this Thai Cashew Chicken Stir Fry Recipe plays a role in creating that authentic yet approachable flavor. I always recommend using fresh garlic and good-quality oyster sauce for the best results, and when it comes to the chicken, boneless, skinless thighs give you juicy tenderness that is hard to beat.

• Peanut Oil: I prefer peanut oil here because it handles high heat well without smoking, but canola or vegetable oil works great too.
• Raw Cashews: Unsalted are best since you control the saltiness; roasting them yourself adds a fantastic fresh crunch.
• Garlic: Freshly minced garlic really packs the punch in that aromatic base flavor.
• Onion: Brown, yellow, or white onions all work; just slice them thin so they cook quickly.
• Chicken Thighs: Skinless and boneless thighs stay juicy and tender – trust me, thighs beat breasts in stir fry every time.
• Green Onions: Separating white and green parts lets you add layers of flavor at different cooking stages.
• Red Cayenne Pepper: This adds a gentle heat that you can totally dial up or down depending on your spice tolerance.
• Oyster Sauce: The key to that deep umami flavor in the sauce, so don’t skimp here.
• Dark Soy Sauce: Adds color and a rich salty note; just a little goes a long way.
• Fish Sauce: A classic Thai must-have – it adds complexity and that authentic Southeast Asian flair.
• White Sugar: Balances the savory and salty ingredients perfectly.
• Water: Helps loosen the sauce and lets it reduce into a nice glaze.
• Red Chili (optional garnish): For those who like an extra pop of heat at the end.
• Jasmine Rice: Fragrant and fluffy, it’s the perfect base to soak up all that saucy goodness.

Variations

I like to keep this recipe pretty classic, but you can totally customize it! Whether you want to make it spicier, a little lighter, or even vegetarian, there’s room for your own twist.

• Protein Substitutions: I’ve swapped chicken for tofu or shrimp, and honestly, they all work great — just adjust cooking time accordingly.
• Vegetable Add-Ins: Adding bell peppers, snap peas, or carrots adds color and crunch for extra veggies in your meal.
• Spice Level: If you’re sensitive to heat, feel free to omit the cayenne pepper or garnish with milder chili flakes instead.
• Nut Options: If you don’t have cashews, try chopped peanuts for a slightly different crunch and flavor.

How to Make Thai Cashew Chicken Stir Fry Recipe

Step 1: Toast the Cashews to Crunchy Perfection

Start by heating your oil over medium heat in a wok or large skillet. Toss in the raw cashews and cook them gently, stirring every so often, for about 5 minutes until they’re a beautiful dark golden color and irresistibly crunchy. I swear, tasting a few while cooking is essential — you don’t want to burn them! Once done, scoop them out with a slotted spoon and set aside so they don’t overcook.

Step 2: Bring on the Garlic and Onion Aroma

Turn your heat up to high and add the minced garlic and onion wedges straight into the hot pan. This quick sauté, about 30 seconds, wakes up all those bold flavors without letting the garlic burn (which can turn bitter). You’re aiming for the garlic to become fragrant and the onions to soften just a little.

Step 3: Cook the Chicken to Juicy Tenderness

Next, add your sliced chicken thighs. Spread them out so they don’t steam—this is key for a nice sear. Cook for about 1 minute until the edges start to turn white and opaque. This quick cooking gets the chicken partially cooked so it finishes perfectly with the sauce later on.

Step 4: Add Green Onions and Heat with Chili

Now toss in the white parts of the green onions and the sliced red cayenne pepper. Give everything a good stir for another minute until the chicken is cooked through but still tender. You’ll notice the lovely scent of chilies blooming now, just enough heat to keep things interesting.

Step 5: Pour in the Sauce and Let It Glaze

Pour your prepared sauce all over the pan and stir it through. Let it cook for about a minute until the sauce thickens into a shiny glaze that coats every piece of chicken and veggie — this is where that wonderful flavor gets locked in. You’ll see the sauce reduce nicely without turning watery, which I’ve learned is the secret to avoiding a soggy stir fry.

Step 6: Finish with Green Onions and Cashews

Last but not least, add in the green parts of the green onions and those perfectly toasted cashews. Toss everything for about 30 seconds more to blend the flavors and warm the cashews through. If you love that crunchy contrast like I do, this is the moment you’ll feel your recipe coming together beautifully.

Step 7: Serve and Enjoy!

Transfer the stir fry to your favorite serving dish and serve it piping hot with fluffy jasmine rice. If you’re feeling adventurous, sprinkle extra sliced red chili on top for that final burst of heat. Trust me, you’ll want seconds!

How to Serve Thai Cashew Chicken Stir Fry Recipe

Garnishes

I love finishing this dish with thinly sliced fresh red chilies for a pop of color and heat. A sprinkle of chopped cilantro can also brighten it up if you’re feeling fancy — but I usually keep it simple so the cashews and sauce shine.

Side Dishes

Jasmine rice is my go-to side because it’s fragrant and fluffy, soaking up all that delicious sauce perfectly. Sometimes I serve it with a quick cucumber salad on the side to add a refreshing crunch.

Creative Ways to Present

For special dinners, I’ve tried serving it in a carved-out pineapple bowl — it looks stunning and adds a subtle sweetness that pairs beautifully. Alternatively, serving it over coconut rice is a fun twist that adds richness and tropical vibes.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 2 days. The cashews stay nicely crunchy if you add them fresh when reheating, but if stirred in too early, they can soften — so I keep that in mind.

Freezing

I’ve frozen this stir fry a few times, and it freezes well. Just cool completely, then pack into freezer-safe containers. When you thaw and reheat, the texture and flavors hold up surprisingly well, though I do prefer it fresh.

Reheating

Reheat gently in a skillet over medium heat, adding a splash of water if it starts sticking. If you set aside some toasted cashews before storing, add them in fresh right at the end for that perfect crunch again.

FAQs

Final Thoughts

This Thai Cashew Chicken Stir Fry Recipe has become one of those dishes I turn to when I want something comforting but exciting, simple yet packed with flavor. My family goes crazy for its crunchy, saucy, spicy, and savory combo, and I know you’ll love making it as much as I do. So grab your wok, get those cashews toasting, and let’s stir up some delicious homemade Thai magic — you won’t regret it!

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