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Thai cashew chicken is one of our favorite easy meals. It’s spicy, nutty and full of veggies, it’s a healthier version of the popular takeout dish. A simple weeknight meal you will be hooked on. Served over a bed of fluffy rice and toasted cashews in each bite. You can make this dish as mild or as spicy as you prefer, I like it hot! It’s satisfying and it keeps SO well making it great for meal prep. Also try my Salt and Pepper Chicken.
Ingredients Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Breasts. I like to use boneless, skinless chicken breasts. Trimmed and cut into small 1 inch pieces.
- Cornstarch. Used for a light batter on the chicken to give it a little more texture. Arrowroot will also work.
- Cashews. Whole, raw cashews are best. We will be toasting them in a pan
- Oil. Preferably sesame oil, but any neutral oil will be good. You can find sesame oil in the international aisle near the soy sauce.
- Garlic. fresh cloves are best for aromatics.
- Ginger. Adds fresh, warm flavor.
- Seasonings. Salt, pepper, red pepper flakes and cayenne pepper.
- Onion. I use yellow onion, it’s affordable and mild in flavor for aromatics.
- Bell Pepper. To add color, crunch and a little veggie to this dish.
- Broccoli. This adds crunch and color.
- Fresno Pepper. These are medium-hot in spice depending on the time of year. You can find peppers are found in the produce aisle.
- Spinach. Fresh spinach is best, it add color and nutrients to the dish.
Sauce Ingredients
- Low Sodium Soy Sauce. You can use any soy sauce of choice.
- Brown Sugar. You can also use honey.
- Rice Vinegar. This adds a sweetness and a little brightness to the sauce.
- Cornstarch. This just thickens up the sauce to help it become more sticky.
- Fish Sauce. Optional, this is adds a little more umami.
Steps To Make This Recipe
Ready to cook up Thai Cashew Chicken? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 4 minutes until they become a dark golden color and crunchy, careful not to burn them, they brown quickly. Remove from skillet with a slotted spoon and place in a small bowl. Use the leftover oil to sauté the veggies. Start the rice now if making any, follow instructions on the packet, this usually takes about 20 minutes.
Step Two. Turn heat up to medium/high. Add peppers, broccoli and yellow onion. Cook for 4 minutes until everything is sweating. Add the ginger & garlic. - Step Three. Set the veggies to the side with the cashews. Coat the chicken with the cornstarch and make the sauce while the chicken cooks.
- Step Four. Add another tsp of oil to the same skillet. Add in the coated chicken, make sure it isn’t over lapping at all. Cook for about 4 minutes on each side until chicken is cooked all the way through (165º internally). While chicken is cooking, make the sauce (whisk everything together in a bowl)
- Step Five. When the chicken is close to being cooked through all the way, add in the sauce, veggies, spinach and cashew. Simmer for just 2-3 minutes and take it off the heat.
- Step Six. Serve over white rice and garnish with chopped basil. Enjoy.
What To Serve With Thai Cashew Chicken
- This dish is filling on it’s own but why not make it even more fun with some veggie loaded size that size up in flavor! I love to serve this dish with Salad Rolls, Spicy Cucumber Salad, or Veggie Egg Rolls.
Thai Cashew Stir Fry Tips
- Keep a close eye on the cashews. They burn quick! – take it from me.
- Use veggies you love. Use any color of pepper or add mushrooms if you’d like. This dish is customizable.
- Taste as you go. If you want more heat, add more cayenne pepper and fresno peppers. I double both for my husband and I – I prefer it spicy!
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Recipe FAQ
How spicy is Thai Cashew Chicken?
This Thai cashew chicken is medium – hot in spice depending on how hot and how many fresno peppers you use. They can vary in heat seasonally. You can just use a small amount if you need.
Make Ahead and Storage Tips
You can absolutely make this recipe ahead of time and reheat when you are ready to enjoy. This recipe gets better and better in the fridge. I will mention it does tend to get a little spicer as it sits in the fridge so keep that in mind when making it!
Store this recipe in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Other Delicious Asian Inspired Meals
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Thai Cashew Chicken
Thai cashew chicken is one of our favorite easy meals. It's spicy, nutty and full of veggies, it's a healthier version of the popular takeout dish. A simple weeknight meal you will be hooked on.
Equipment
- 1 large skillet or wok
- mixing bowl
Ingredients
- 1 cup white rice, uncooked, cook according to the package
- 2 tsp sesame oil, separated
- ⅓ cup whole cashews, raw, *see notes
- 1 red bell pepper, cubed
- 1 small yellow onion, cubed
- 1 small broccoli head, chopped
- 2-3 red fresno peppers, *see notes
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1-1½ lb chicken breast, cubed
- 3 Tbsp cornstarch , or arrowroot. This is for the chicken coating
- ½ tsp dried cayenne pepper, *use more if you want extra spice, omit if you want mild
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 cup fresh spinach, chopped
Sauce
- ¼ cup soy sauce, low sodium
- 3 Tbsp brown sugar
- 3 tbsp rice vinegar
- 4 Tbsp water
- 1 Tbsp cornstarch, this is to thicken the sauce in the skillet.
- 1 tsp fish sauce, optional!
Instructions
- Heat 1 tsp oil over medium heat in a wok or large skillet. Add cashews and cook for 4 minutes until they become a dark golden color and crunchy, careful not to burn them, they brown quickly.
- Remove from skillet with a slotted spoon and place in a small bowl. Use the leftover oil to sauté the veggies. Start the rice now if making any, follow instructions on the packet, this usually takes about 20 minutes.
- Turn heat up to medium/high. Add peppers, broccoli and yellow onion. Cook for 4 minutes until everything is sweating. Add the ginger & garlic.
- Set the veggies to the side with the cashews. Whisk the cornstarch and seasonings for the chicken. Coat the chicken with the cornstarch and make the sauce while the chicken cooks.
- Add another tsp of oil to the same skillet. Add in the coated chicken, make sure it isn't over lapping at all. Cook for about 4-5 minutes on each side until chicken is cooked all the way through (165º internally). While chicken is cooking, make the sauce (whisk everything together in a bowl)
- When the chicken is close to being cooked through all the way, add in the sauce, sautéed veggies, spinach and cashews. Simmer for just 2-3 minutes to thicken the sauce and take it off the heat.
- Serve over white rice and garnish with chopped basil. Enjoy.
Notes
- Keep a close eye on the cashews. They burn quick! – take it from me.
- Use veggies you love. Use any color of pepper or add mushrooms if you’d like. This dish is customizable.
- Taste as you go. If you want more heat, add more cayenne pepper and fresno peppers. I double both for my husband and I – I prefer it spicy!
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5cup | Calories: 591kcal | Carbohydrates: 73g | Protein: 48g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1486mg | Potassium: 1450mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2784IU | Vitamin C: 188mg | Calcium: 129mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Spicy goodness! We loved it.