One night a week our family likes to make a flavorful stir-fry like steak pad Thai or this Thai cashew chicken. We love how these recipes check all the boxes for an easy weeknight dinner made with just a handful of ingredients. This one is packed with colorful veggies, crunchy cashews, and tender chicken thighs, then coated with a sweet and tangy sauce.
I’ve been making this cashew chicken stir fry on repeat for years because it’s slightly-sweet umami-flavor is so addictive. It only takes 20 minutes from start to finish, and even less if you pre-chop your veggies. If we make to towards the end of the week, it’s a great way to use up any leftover veggies too. My family devours it in a hurry, and quickly asks for seconds, it’s far better than take out.
Why you’ll love this recipe
- Takeout meal right at home. You can make this Thai cashew chicken quicker than ordering from your favorite restaurant, and we think it’s more delicious too!
- A great recipe to clean out the fridge. Use whatever vegetables you already have on hand. We’ve even used leftover chicken we had at the end of the week.
- Only 10 minutes of prep time. Now there’s no excuse to not make a home cooked dinner even on the busiest night.
Tips for Busy Cooks
I like to keep frozen peppers and onions as well as chicken thighs in the freezer to be able to defrost and cook this cashew chicken for my family in a pinch on a weeknight.
Key Ingredient Notes
Cashew chicken:
- Chicken thighs – I prefer boneless, skinless chicken thighs, because they’re difficult to overcook in a hot skillet. Chicken breasts work fine too, but it’s important to cut them into 1-inch strips so they cook quickly without drying out. If you’re chicken breasts are thick, pound them first before cutting them into strips.
- Aromatics – Garlic & onion create a depth of flavor you can’t achieve otherwise. They both sweeten and mellow in flavor as they cook.
- Cashews – Don’t skip toasting the cashews. It intensifies their nuttiness and crunch. If possible, use lightly salted or unsalted cashews, so the dish doesn’t get too salty. Don’t be afraid to let them turn a nice golden brown, but stir them so they don’t burn.
- Red pepper flakes – For a nice kick! If you’re sensitive to heat, skip it.
Stir fry sauce:
- Hoisin sauce – Adds a base of sweetness and nice glazed texture.
- Soy sauce – Gives the stir fry sauce saltiness and umami.
- Rice wine vinegar – A vinegar that is sweeter in flavor but also adds a little bit of tang too.
- Brown sugar – Used to add a hint of sweetness for caramelization and balancing out the saltiness.
- Cornstarch – Thickens the stir fry sauce to the perfect consistency.
How to make this Thai cashew chicken
1. Make the sauce:
- Whisk the hoisin sauce, soy sauce, rice wine vinegar, brown sugar, and cornstarch in a small bowl. Set it aside to use later.
2. Make the stir-fry:
- Toast the cashews: In a large wok, add the sesame oil over medium-high heat. Toast the cashews until golden brown, stirring constantly so they don’t burn. Carefully transfer the toasted cashews to a plate, reserving the oil in the hot wok. If you don’t have a wok, a large sauté pan works great too.
- Cook chicken and onions: Add the onion and garlic to the wok, and cook for 2 minutes, stirring occasionally so the garlic doesn’t burn. Add the sliced chicken and cook until the outside is cooked.
- Add the veggies: Add the sliced bell peppers, green onions, and crushed red pepper. Continue to cook and stir until the red pepper softens and the chicken cooks all the way through – about 3 minutes.
- Add the sauce and cashews: Add the stir fry sauce and toasted cashews to the wok. Continue to cook, stirring constantly, until the sauce evaporates and thickens. Don’t walk away from the stovetop during this time. It thickens in just 3 minutes and you don’t want it to burn.
- Enjoy immediately over fluffy rice and garnish with sliced green onions. White rice is the perfect vehicle to sop up all the delicious sauce!
What to serve with Thai cashew chicken:
There’s no need to get fancy with this flavor-packed dish. A simple side of white rice absorbs all the tangy sauce and delivers it to your mouth! Any type of rice works great, so just use your favorite style. Here are a few good options:
- Brown rice
- Jasmine rice (my favorite!)
- Basmati rice
- Cauliflower rice (low-carb option)
- Sesame noodles
Expert Tips:
- Prep the chicken, veggies, and sauce beforehand to reduce the prep time. Cut the chicken thighs into strips, slice the onions & bell peppers, & whisk the sauce together in a small bowl. Refrigerate the elements until ready to use, then the recipe comes together in a snap!
- Cut the chicken and vegetables all the same size. This helps them to cook evenly and at the same rate so nothing is overcooked.
- If your stir fry sauce is too thin, mix together a teaspoon of cornstarch with a teaspoon of water and stir into the cashew chicken. Allow to heat through for 1 to 2 minutes more until the desired consistency.
- Use a large wok or saute pan. You want to make sure you can fit all of the cashew chicken ingredients in one skillet for easy cooking and coating in the sauce.
Storage
Store leftover Thai chicken with cashew nuts in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave in 30-second increments or in a large skillet on the stovetop over medium heat.
This chicken stir-fry recipe freezes well. Transfer the cooled chicken, veggies, and sauce to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat in the microwave or on the stovetop.
FAQs
Yes! The two ingredients you need to swap with gluten-free versions are the soy sauce and hoisin sauce. Soy sauce typically contains wheat (gluten), so swap tamari gluten-free soy sauce in its place. Each brand of hoisin sauce is different. Some contain wheat and some don’t, so be sure to check the label.
Both are chicken-based stir fry dishes in a sweet and tangy sauce. Kung pao chicken is typically spicier with a substantial amount of dried chilies cooked directly into the dish. Cashew chicken is always made with toasted cashews, while kung pao chicken can be made with peanuts or cashews.
Yes, simply swap the chicken thighs with extra-firm tofu that’s been pressed to remove the excess liquid. Cut the tofu into 1-inch chunks and cook the tofu until browned, before adding the bell pepper and green onions.
More easy stir-fry recipes
Thai Cashew Chicken
Ingredients
- 4 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 ½ tablespoons sesame oil
- ¾ cup cashews
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 lb chicken thighs boneless, skinless, cut into 1-inch strips, Note 1
- 1 red bell pepper, sliced
- 3 green onions, cut into 1-inch pieces
- 1 teaspoon crushed red pepper Note 2
- jasmine rice, for serving
Instructions
- In a small bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, brown sugar, and cornstarch, then set aside.
- In a wok or large sauté pan, add the sesame oil and heat over medium-high.
- Toast the cashews for two minutes, stirring constantly. When done, remove the cashews from the wok and set aside, reserving the oil in the pan.
- Add the onion and garlic and cook for 2 minutes.
- Add the sliced chicken and cook until no longer pink on the outside, stirring constantly.
- Add the red bell pepper, green onion, and crushed red pepper. Continue cooking over medium-high heat until the bell pepper is tender and the chicken has cooked through, about 3 minutes.
- Add the prepared sauce and toasted cashews to the wok. Continue cooking, stirring constantly until the sauce has thickened, about 3 minutes.
- Serve immediately over jasmine rice and garnish with thinly sliced green onion, enjoy.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover Thai chicken with cashew nuts in an airtight container for up to 3 days in the refrigerator.
– Reheat in the microwave in 30-second increments or in a large skillet on the stovetop over medium heat.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe was originally published on September 7th, 2022.
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