Thai Cashew Chicken Stir Fry Recipe

If you’ve ever craved a stir fry that’s both comforting and bursting with flavor, then you’re going to absolutely adore this Thai Cashew Chicken Stir Fry Recipe. I love this because it brings together crispy cashews, tender chicken, and a bold, savory sauce that just sings with every bite. When I first tried this dish, I was hooked instantly—it’s simple, quick, and feels like a little celebration in your mouth. Keep reading, and I’ll walk you through every step to ensure your stir fry is just as delicious as mine!

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Ingredients You’ll Need

All the ingredients come together beautifully in this Thai Cashew Chicken Stir Fry Recipe, creating that signature balance of salty, sweet, and spicy. A couple of tips—I always use skinless, boneless chicken thighs because they stay juicy and tender, and opting for raw cashews lets you toast them fresh for that unbeatable crunch.

• Peanut oil: I use peanut oil for its high smoke point and subtle nutty flavor, but canola or vegetable oil works just fine too.
• Raw cashews: Unsalted is best here so you can control the saltiness in the dish.
• Garlic: Finely minced for even flavor distribution throughout the stir fry.
• Onion (brown, yellow, or white): Thin wedges add sweetness and texture when cooked.
• Chicken thighs: Sliced thin for quick, even cooking and tender bites.
• Green onions: Separate the white and green parts—they play different roles in cooking and garnish.
• Red cayenne pepper: Deseeded and sliced to keep the spice lively but not overwhelming.
• Oyster sauce: Adds that deep umami flavor that makes this dish sing.
• Dark soy sauce: Provides richness and a beautiful color.
• Fish sauce: A little goes a long way in layering salty, savory notes.
• White sugar: Balances the saltiness with a touch of sweetness.
• Water: Helps the sauce come together nicely without overpowering the dish.
• Red chilli (optional garnish): For those of you who love an extra kick of heat.
• Jasmine rice: The classic side that soaks up every bit of that irresistible sauce.

Variations

I like to keep this Thai Cashew Chicken Stir Fry Recipe pretty traditional, but honestly, it’s super flexible. Feel free to swap out or add veggies depending on what you have on hand—bell peppers or snap peas work beautifully. I also love making a vegetarian version with tofu instead of chicken sometimes, and it still packs the same punch.

• Vegetarian swap: Replace chicken with firm tofu or tempeh, and double the cashews for extra crunch—I actually tried this once and was surprised how satisfying it was.
• Mild version: Omit the red cayenne pepper and red chilli garnish if you prefer milder flavors; I’ve made it this way for my spice-sensitive friends and they loved it.
• Extra veggies: Toss in sliced bell peppers, carrots, or snap peas for a colorful and nutritious boost.

How to Make Thai Cashew Chicken Stir Fry Recipe

Step 1: Prepare the sauce mixture

Start by mixing your oyster sauce, dark soy sauce, fish sauce, white sugar, and water together in a small bowl. This blend is your flavor powerhouse—it’s packed with umami and balanced sweetness, but don’t worry, it won’t be too salty. I often taste this sauce mix on its own to get familiar with the flavor balance before cooking.

Step 2: Toast the cashews until golden and crunchy

Heat your peanut oil over medium heat in a wok or large skillet, then add the raw cashews. Cook them for about 5 minutes, stirring occasionally until they’re a beautiful dark golden color. This is so important because these toasted cashews add that signature crunch and richness to the dish. I might sneak a couple for a quick taste test—you’ll know they’re ready when they’re crunchy and fragrant. Remove them with a slotted spoon and set aside to keep from overcooking.

Step 3: Sauté the aromatics — garlic and onion

Turn the heat up to high and add the minced garlic and thinly sliced onion wedges to the hot pan. Cook for just 30 seconds until aromatic but not browned—this keeps the garlic from burning and turning bitter. The onions will soften a bit and start to sweeten, enhancing the flavor base for your stir fry.

Step 4: Cook the chicken until just done

Add your sliced chicken thighs to the garlic and onion. Stir-fry for about 1 minute, or until the outside changes from pink to white. The key here is to cook the chicken quickly so it stays tender and juicy; it will finish cooking in the next step with the other ingredients. Resist the urge to overcook—it’s better to undercook slightly and let it finish in the sauce.

Step 5: Add the white parts of the green onion and cayenne pepper

Now toss in the white ends of the green onions and the finely sliced red cayenne pepper. These bring freshness and that lovely mild heat that wakes up the dish without overpowering it. Cook for about 1 minute until the chicken is cooked through. This layering is what makes the flavors pop brilliantly.

Step 6: Pour in the sauce and let it thicken

Pour your pre-mixed sauce over the stir fry. Keep cooking and tossing for about 1 minute until the sauce thickens into a glossy syrup that beautifully coats every piece of chicken and vegetable. This step makes all the difference—the sauce isn’t soupy, but rich and velvety.

Step 7: Add the green parts of the onion and toasted cashews

Finish by stirring in the green ends of the green onions and those perfectly toasted cashews. Toss for about 30 seconds just to combine and let the residual heat warm everything through. The green onion adds a fresh pop of color and flavor, and the cashews bring that addictive crunch right at the end.

Step 8: Serve it up with jasmine rice

Transfer the stir fry to your serving dish and spoon it over a bed of fluffy jasmine rice. If you can handle the heat, sprinkle some finely sliced red chilli on top as garnish. This is when the dish truly shines—each bite is a perfect mix of savory, sweet, spicy, and crunchy. My family goes crazy for this pairing every single time!

How to Serve Thai Cashew Chicken Stir Fry Recipe

Garnishes

I always finish this dish with extra sliced red chilli if I want to bring more heat, a squeeze of fresh lime for brightness, and sometimes a sprinkle of fresh cilantro. These garnishes not only add color but fresh layers of flavor that brighten the dish beautifully.

Side Dishes

Jasmine rice is my go-to side—it soaks up the stir fry sauce perfectly. Sometimes I add a simple cucumber salad on the side to add a refreshing crunch and cut through the richness. Steamed or stir-fried veggies like bok choy or snap peas also make lovely accompaniments.

Creative Ways to Present

For dinner parties or special occasions, I’ve served this Thai Cashew Chicken Stir Fry Recipe in pineapple bowls—it looks gorgeous and adds a subtle tropical aroma. Another fun idea is to serve it over coconut rice to add a creamy sweetness that plays wonderfully against the savory sauce.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The cashews stay crunchy for the most part, but if you want to keep them super crisp, you might want to store them separately and add just before reheating.

Freezing

This Thai Cashew Chicken Stir Fry Recipe freezes well. I freeze it in meal-sized portions without the rice, then thaw overnight in the fridge. When reheating, add fresh cashews or garnish to revive the texture and flavor.

Reheating

Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to keep it moist. Avoid microwaving if you can, as it sometimes makes the chicken dry and soggy. Fresh garnishes added after reheating make it taste just as good as the first time.

FAQs

Final Thoughts

Honestly, this Thai Cashew Chicken Stir Fry Recipe is one of those meals that’s just comforting and exciting all at once. It’s become a staple in my house because it’s quick, satisfying, and full of texture and flavor. Whether you’re new to stir frying or a seasoned pro, this recipe is easy to nail and endlessly delicious—give it a try, I bet it’ll become a favorite for you and your family too!

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