Thai Cashew Chicken Stir Fry is a fast and flavorful dish that’s rich in texture and taste. Tender marinated chicken is stir-fried with crunchy roasted cashews, aromatic garlic, dried chilies, and colorful vegetables, then coated in a bold, umami-packed sauce. With a perfect balance of sweet, spicy, and savory elements, this dish is a weeknight winner that rivals any takeout favorite.
Why You’ll Love This Recipe
There’s so much to enjoy about this classic Thai-inspired stir fry:
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Better-than-takeout flavor with simple, everyday ingredients
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Balanced with heat, sweetness, saltiness, and richness
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Quick cook time—just 10 minutes after marinating
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Customizable with your favorite vegetables
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Includes protein and healthy fats from chicken and cashews
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Great served over rice or noodles for a complete meal
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Perfect for busy weeknights or casual entertaining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken & Marinade
400 g (14 oz) chicken breast or thigh, cut into small cubes
1 teaspoon light soy sauce
1/2 teaspoon baking soda
1 teaspoon corn starch
1 teaspoon sugar
Stir Fry
80 g (about 1/2 cup) raw or roasted cashew nuts
3 cloves garlic, finely chopped
1/2 onion, diced
8–10 dried chilies, deseeded and cut into small pieces
100 g (3.5 oz) mushrooms (straw, button, or white)
1/2 bell pepper, cut into small squares
3–4 spring onions, cut into 2″ pieces
2–3 tablespoons vegetable oil (peanut, canola, sunflower, or other neutral oil)
Stir Fry Sauce
1 tablespoon light soy sauce
1 teaspoon dark sweet soy sauce (or Kecap Manis)
1 tablespoon fish sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
2 teaspoons sugar
1/2 teaspoon corn starch
Directions
Mix the Sauce:
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In a small bowl, combine light soy sauce, dark sweet soy sauce, fish sauce, oyster sauce, sesame oil, sugar, and corn starch. Stir until smooth and set aside.
Marinate the Chicken:
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In a medium bowl, toss cubed chicken with light soy sauce, baking soda, corn starch, and sugar. Let marinate for at least 15 minutes.
Toast the Cashews:
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Heat 1 teaspoon of oil in a wok or large skillet over low-medium heat. Add cashews and stir-fry for 2–3 minutes until golden brown. Remove and set aside.
Stir Fry the Chicken:
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Heat 1–2 tablespoons of oil in the wok over medium-high heat. Add the marinated chicken and stir-fry for 2–3 minutes until cooked through. Remove from the pan and set aside.
Cook the Vegetables:
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In the same wok, stir fry the diced onion for 30 seconds. Add dried chilies and stir until fragrant.
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Stir in the garlic, followed by mushrooms and bell pepper. Cook for 1–2 minutes until vegetables begin to soften.
Combine and Finish:
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Return the chicken to the wok. Pour in the prepared sauce and stir well to coat all the ingredients evenly. Cook for another 1–2 minutes until the sauce thickens and becomes glossy.
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Add toasted cashews and spring onions. Toss everything together and remove from heat.
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Serve immediately with steamed rice or noodles.
Servings and timing
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinate Time: 15 minutes
Total Time: 30 minutes
Calories: 578 kcal per serving
Variations
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Vegetarian: Substitute tofu for chicken and use mushroom or vegetarian oyster sauce.
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Extra Spicy: Add fresh Thai chilies or a spoonful of chili garlic sauce for more heat.
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Low Carb: Serve over cauliflower rice or zucchini noodles.
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No Fish Sauce: Use extra soy sauce if you need a fish-free alternative.
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Different Nuts: Swap cashews with peanuts or almonds for a twist.
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Add More Veggies: Include snow peas, baby corn, or broccoli for added variety.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat or microwave in 30-second intervals, stirring in between until hot.
Freezing not recommended: Due to the sauce and vegetables, the texture may change after freezing.
FAQs
Can I use pre-roasted cashews?
Yes, if using pre-roasted unsalted cashews, skip the toasting step and add them at the end.
What does baking soda do in the marinade?
It helps tenderize the chicken and gives it a silky texture often found in restaurant stir fries.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicier and work well in this recipe.
Is the dish very spicy?
The dried chilies add a mild heat. Adjust the amount to suit your spice preference.
Can I make this gluten-free?
Use gluten-free soy sauce and gluten-free versions of fish sauce and oyster sauce.
What’s the best oil for stir-frying?
Use a neutral oil with a high smoke point like peanut, canola, or sunflower oil.
How do I avoid overcooking the chicken?
Cook the chicken quickly over high heat and remove it once no longer pink.
Can I prep this in advance?
You can marinate the chicken and mix the sauce ahead of time. Cook fresh for best texture.
What should I serve with this dish?
It pairs best with jasmine rice, brown rice, or rice noodles.
How do I make the sauce thicker?
Simmer the dish for an extra minute or two, or add a bit more corn starch mixed with water.
Conclusion
Thai Cashew Chicken Stir Fry is a vibrant, satisfying dish that brings bold flavor and texture together in every bite. With a rich sauce, tender chicken, crisp veggies, and crunchy cashews, it’s a complete meal that’s ready in just 30 minutes. Whether you’re cooking for a busy weeknight or looking for something quick and impressive, this better-than-takeout stir fry is a recipe you’ll come back to again and again.
Print
Thai Cashew Chicken Stir Fry
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
- Diet: Halal
Description
A quick and flavorful Thai stir fry with marinated chicken, crunchy cashews, vibrant vegetables, and a sweet-spicy umami-rich sauce. This better-than-takeout dish comes together in 30 minutes—perfect for busy weeknights.
Ingredients
- Chicken & Marinade:
- 400 g (14 oz) chicken breast or thigh, cut into small cubes
- 1 teaspoon light soy sauce
- 1/2 teaspoon baking soda
- 1 teaspoon corn starch
- 1 teaspoon sugar
- Stir Fry:
- 80 g (about 1/2 cup) raw or roasted cashew nuts
- 3 cloves garlic, finely chopped
- 1/2 onion, diced
- 8–10 dried chilies, deseeded and cut into small pieces
- 100 g (3.5 oz) mushrooms (straw, button, or white)
- 1/2 bell pepper, cut into small squares
- 3–4 spring onions, cut into 2” pieces
- 2–3 tablespoons vegetable oil (peanut, canola, sunflower, or other neutral oil)
- Stir Fry Sauce:
- 1 tablespoon light soy sauce
- 1 teaspoon dark sweet soy sauce (or Kecap Manis)
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1/2 teaspoon corn starch
Instructions
- Mix the Sauce: Combine all sauce ingredients in a small bowl. Stir well and set aside.
- Marinate the Chicken: Toss chicken with soy sauce, baking soda, corn starch, and sugar. Marinate for at least 15 minutes.
- Toast the Cashews: Heat 1 teaspoon oil in a wok over low-medium heat. Sauté cashews for 2–3 minutes until golden. Remove and set aside.
- Stir Fry the Chicken: Heat more oil in the wok over medium-high heat. Stir fry the marinated chicken for 2–3 minutes until cooked through. Remove and set aside.
- Cook the Veggies: In the same pan, stir fry onion briefly, then add dried chilies. Stir in garlic, mushrooms, and bell pepper.
- Combine: Return chicken to the pan. Pour in sauce and toss everything together until coated and glossy.
- Finish: Stir in toasted cashews and spring onions. Toss well and serve immediately with rice or noodles.
Notes
- Use chicken thigh for juicier texture, though breast works well too.
- Adjust chili quantity to control spiciness.
- Kecap Manis adds depth—sub with extra soy + sugar if unavailable.
- Prep all ingredients before cooking for quick stir fry process.
Nutrition
- Serving Size: 1 plate
- Calories: 578
- Sugar: 7g
- Sodium: 970mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 95mg
