Thai Cashew Chicken

Tender chicken, crunchy roasted cashews, and sweet peppers in a savory-sweet sauce — Thai Cashew Chicken is the stir-fry that disappears fastest at the table. It is quick, colorful, and deeply satisfying.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

520

Ingredients

• 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, cut into wedges
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1/2 cup roasted cashew nuts
• 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, and 1 teaspoon chili flakes
• 2 green onions, sliced
• Steamed jasmine rice, to serve

Instructions

1. Toss the chicken with the soy sauce, oyster sauce, and cornstarch. Rest for 10 minutes while you prep the vegetables.
2. Whisk the extra soy sauce, fish sauce, extra oyster sauce, sugar, and chili flakes in a small bowl to make the sauce.
3. Heat the oil in a large wok over high heat. Add the chicken in a single layer and sear for 3 minutes without moving, then stir-fry for 2 minutes more until golden.
4. Push the chicken to the sides, add the garlic and onion to the center, and stir-fry for 1 minute.
5. Add the peppers and stir-fry for 2 minutes until just tender-crisp.
6. Pour in the sauce and toss everything together for 1 minute until glossy and coated.
7. Fold in the cashews and green onions, remove from the heat, and serve immediately over jasmine rice.

Pro tips

• Sear the chicken undisturbed first — the golden crust is where the flavor lives.
• Keep the heat high and work fast; stir-fries are done in minutes.
• Add the cashews at the very end so they stay crunchy.
• Taste the sauce before serving and adjust — a pinch more sugar balances the salt.

Frequently asked questions