Thai Cashew Chicken Recipe

If you’re craving a dish that brings together crunchy cashews, tender chicken, and vibrant veggies all coated in a glossy, flavorful sauce, this Thai Cashew Chicken Recipe is going to be your new favorite. I absolutely love how this turns out—there’s a perfect balance of savory, sweet, and a little heat that wakes up your taste buds without overpowering. It’s one of those recipes that feels special but is surprisingly simple to whip up on a busy weeknight or impress guests on the weekend.

When I first tried this Thai Cashew Chicken Recipe, I was amazed at how the lightly fried chicken develops this beautiful golden crust that soaks up the sauce so well. You’ll find that using chicken thighs (I share why later) makes all the difference in juiciness and flavor. Plus, the cashews add that unbeatable crunch and nuttiness, making every bite a delight.

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Ingredients You’ll Need

The ingredients in this Thai Cashew Chicken Recipe are thoughtfully chosen to work in harmony—each one adds a layer of flavor or texture that makes this dish stand out. When shopping, try to get fresh veggies and good-quality cashews, as they really shine through.

• Chicken Thighs: I use boneless, skinless thighs for the best flavor and juiciness; they hold up well to frying without drying out.
• White Pepper: Adds that warm, mild spice that’s subtle but essential to authentic Thai flavor.
• Light Soy Sauce: For seasoning and umami depth, choose a light one to keep the colour nice and bright.
• Plain Flour: Coating the chicken in flour gives it a beautiful crust and helps the sauce cling perfectly.
• Vegetable Oil: Needed for frying; neutral oils like vegetable or canola work best at high heat.
• Unsalted Cashew Nuts: Fresh, unsalted cashews fry up golden and crunchy without overpowering saltiness.
• White Onions: Pulled apart into layers, these add a sweet crunch that’s just right.
• Red and Green Peppers: They bring colour and a mild sweetness to balance the sauce.
• Garlic: Finely diced to evenly infuse that warm aromatic flavour throughout the dish.
• Red Chillies: You can deseed them if you want less spice—totally up to your heat preference.
• Spring Onions: Separating white and green parts lets you layer texture and fresh onion flavor at the end.
• Granulated Sugar: Balances out the soy and oyster sauces for that signature glossy sweetness.
• Oyster Sauce: Adds a rich, savory punch – a must-have in Thai cooking.
• Cooked Rice: The perfect base for spooning this saucy, crunchy mixture over.

Variations

I’m all about making recipes your own, and this Thai Cashew Chicken Recipe is no exception. Whether you want to dial up the spice or swap ingredients for dietary needs, it’s versatile enough to handle it.

• Protein Swap: Sometimes I use chicken breast for a leaner option, though it cooks faster and can dry out, so keep an eye on it.
• Veggie Boost: Adding snow peas, broccoli or carrots adds colour and crunch if you want more veggies in your life.
• Nut Alternatives: If you’re allergic to cashews, try toasted almonds or peanuts for a similar texture.
• Spice Levels: Play with more chillies or throw in some chili flakes to satisfy heat lovers.

How to Make Thai Cashew Chicken Recipe

Step 1: Coat and Season the Chicken

Start by tossing your diced chicken thighs in a mixing bowl with white pepper and 2 teaspoons of light soy sauce. This little marinade kick-starts the flavor. Then, sprinkle the plain flour over the chicken and mix until every piece is fully coated. This step is key because that flour forms a golden crust during frying and helps the sauce stick later on.

Step 2: Fry Your Cashews First

Heat your vegetable oil in a wok or deep frying pan over medium-high heat. When it’s hot, toss in the cashews and fry them just until golden and fragrant—trust me, they can go from perfect to burnt quickly, so watch them closely. Scoop them out with a slotted spoon and set aside. Leaving that nutty oil behind will add extra flavor to your chicken and veggies.

Step 3: Crisp the Chicken

Working in batches, gently shake off any excess flour and carefully add the chicken to the hot oil. Fry each batch until golden and crispy on the outside and cooked through inside—usually about 5 minutes per batch. Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels and keep warm. Leave roughly 2 tablespoons of oil in the pan; you’ll use it in the next step.

Step 4: Sauté the Veggies and Aromatics

Add your diced peppers, pulled-apart onions, and finely diced garlic to the reserved oil. Stir-fry for a couple of minutes until they just soften. Then toss in the sliced chillies and the white parts of the spring onions, cooking for another minute. The aroma will start building and make your kitchen smell incredible at this point.

Step 5: Bring It All Together

Return the crispy chicken to the pan and sprinkle in the granulated sugar, oyster sauce, and the remaining tablespoon of light soy sauce. Stir everything well so that the sugar dissolves and creates a glossy coating over the chicken and veggies. Finally, stir in the golden fried cashews and the green parts of the spring onions for a fresh finish. Give it one last toss, and you’re ready to serve.

How to Serve Thai Cashew Chicken Recipe

Garnishes

I love finishing this dish with the green parts of spring onions because they add a fresh pop of color and subtle oniony crunch. A sprinkle of freshly chopped coriander really turns it up a notch, while an extra handful of toasted cashews on top boosts the nuttiness. If you like things spicy, a few thinly sliced fresh red chillies scattered over makes it stunning and fiery.

Side Dishes

This Thai Cashew Chicken Recipe pairs beautifully with steamed jasmine rice to soak up all that glossy sauce. If you want to add a refreshing component, a crisp cucumber salad with lime and chili is a favorite of mine. For a heartier meal, steamed or stir-fried greens like bok choy or Chinese broccoli bring some earthiness to balance the dish.

Creative Ways to Present

For special occasions, I like to serve the Thai Cashew Chicken Recipe in carved-out pineapple boats for a tropical vibe. Another fun idea is plating it in a large family-style bowl surrounded by fresh herbs, lime wedges, and extra cashews so everyone can garnish their portion. It makes the meal feel festive and interactive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Thai Cashew Chicken in an airtight container in the fridge for up to 3 days. The flavors actually marry better overnight, but that lovely crispiness softens a bit, so it’s still delicious but more stew-like the next day.

Freezing

This recipe freezes surprisingly well. Just cool it completely, transfer to a freezer-safe container, and it will keep for up to 2 months. When thawed, you lose some of the fresh crunch in the peppers and cashews, so I recommend adding a fresh handful of cashews if you want that texture back.

Reheating

Reheat gently in a pan over medium heat with a splash of water or broth to loosen the sauce if needed. Avoid the microwave if you can, because reheating in a pan helps keep the chicken tender and maintains better texture overall.

FAQs

Final Thoughts

This Thai Cashew Chicken Recipe has become a go-to in my kitchen because it hits all the right notes—crispy, saucy, nutty, and satisfying. I love recommending it to friends because it’s approachable, looks impressive, and everyone goes crazy for the flavor. If you want a dish that brings warm Thai flavors to your home cooking with just a few simple ingredients and manageable steps, give this a try. I promise, once you make it, it’ll be on repeat!

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