Thai Cashew Chicken Stir Fry

While Thai Cashew Chicken isn’t as saucy as the Chinese version, what it lacks in liquid it makes up for in bold, concentrated flavour. Crunchy, golden cashews and tender chicken are tossed in a savoury Thai stir-fry sauce that clings to every bite. The result? A perfectly balanced, premium-quality dish made in minutes, right at home.

This is a weeknight hero—simple, wholesome and bursting with texture and flavour.

What Makes Thai Cashew Chicken Unique?

Cashew stir-fries are beloved across Asia, but Thailand’s version stands out. It’s a drier style stir-fry, designed to be tossed through jasmine rice and savoured bite by bite. Instead of being drenched in sauce, every ingredient is infused with flavour.

Visually appealing and packed with vibrant crunch, this dish always gets attention at the table—and even better, it’s on the healthier side of indulgent.

Full Recipe

Servings: 2 | Prep: 10 min | Cook: 8 min 

Ingredients

For the Stir Fry:

• 2 tbsp peanut oil (or canola or vegetable oil)

• ½ cup raw unsalted cashews (Note 1)

• 1 garlic clove, finely minced

• ½ onion (brown, yellow or white), thinly sliced into wedges

• 200g / 7 oz chicken thighs, skinless & boneless, sliced into 1 cm strips (Note 2)

• 2 green onions, cut into 2.5 cm lengths, white and green parts separated

• ½ red cayenne pepper, deseeded & thinly sliced diagonally (optional – Note 3)

For the Sauce:

• 1 tbsp oyster sauce (Note 4)

• 1 tsp dark soy sauce (Note 5)

• 2 tsp fish sauce (Note 6)

• 1 tsp white sugar

• 3 tbsp water

To Serve:

• Extra red chilli, finely sliced (optional garnish)

• Jasmine rice or rice of choice

Method

Sauce:

Mix all sauce ingredients in a small bowl. Set aside.

Cashews:

1. Heat oil over medium heat in a wok or large skillet.

2. Add raw cashews and cook for ~5 minutes until golden and crunchy. Stir often to avoid burning.

3. Remove with a slotted spoon and set aside. Reserve the oil in the pan.

Stir Fry:

1. Increase heat to high. Add garlic and onion to the pan. Toss for 30 seconds to release flavour.

2. Add chicken strips. Stir-fry for 1 minute until starting to brown.

3. Add white part of green onion and cayenne pepper (if using). Stir-fry for 1 minute more.

4. Pour in the sauce and cook for 1 minute, until it reduces slightly and coats the ingredients in a glossy glaze.

5. Add back the cashews and green part of the green onion. Toss for 20–30 seconds.

6. Serve hot, over jasmine rice. Garnish with extra chilli if desired.

Notes

1. Cashews – Raw unsalted cashews give the best flavour when toasted fresh. If using roasted, toast them just 1½ minutes to warm through. Avoid salted varieties—they’ll make the dish overly salty.

2. Chicken – Thigh is recommended for juiciness. Breast can be used, especially if tenderised using the Chinese velveting method.

3. Chilli – Large cayenne peppers provide mild heat. Omit or replace with Thai bird’s eye chilli for a spicier result.

4. Oyster sauce – Vegetarian versions are available. Adds umami and thickness.

5. Dark soy sauce – Adds colour and deep flavour. Don’t substitute with light soy.

6. Fish sauce – Adds authentic Thai depth. Substitute with more soy sauce if needed, but the flavour won’t be quite the same.

Serving Ideas

• Serve with fluffy jasmine rice or brown rice.

• For a lighter option, try cauliflower rice.

• Pair with a side of Thai green papaya salad or a quick Asian slaw for freshness.

Storage

• Keeps well in the fridge for up to 4 days.

• Suitable for freezing, although cashews may lose a bit of crunch.

• Best reheated in a skillet or microwave.

Nutrition Information:

Calories:454cal (23%)Carbohydrates:17g (6%)Protein:26g (52%)Fat:32g (49%)Saturated Fat:6g (38%)Trans Fat:1gCholesterol:95mg (32%)Sodium:982mg (43%)Potassium:566mg (16%)Fiber:2g (8%)Sugar:6g (7%)Vitamin A:145IU (3%)Vitamin C:5mg (6%)Calcium:45mg (5%)Iron:3mg (17%)