Thai Cashew Chicken

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This beloved Thai stir-fry balances tender chicken, crunchy roasted cashews, and crisp vegetables in a glossy sweet-savory sauce with a kick of dried chili heat. It comes together in under 30 minutes and pairs beautifully with steamed jasmine rice. A weeknight winner that tastes like restaurant takeout.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 26 gFat
• 5 gSaturated Fat
• 18 gCarbs
• 2 gFiber
• 7 gSugar
• 36 gProtein
• 780 mgSodium
• 620 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 38 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the chicken

• 1.5 lb (680 g) boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 tsp white pepper
• 1 tbsp vegetable oil

For the sauce

• 3 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tsp sugar
• 2 tbsp water or low-sodium chicken stock
• 1 tsp rice vinegar

For the stir-fry

• 3 tbsp vegetable oil, divided
• 6-8 dried Thai or arbol chilies, snipped in half
• 4 cloves garlic, smashed
• 2 small shallots, sliced thin
• 1 red bell pepper, cut into 3/4-inch squares
• 1 cup roasted unsalted cashews

For garnish

• 4 green onions, cut into 1-inch pieces
• 1 tbsp toasted sesame seeds
• Steamed jasmine rice, to serve

Directions

1. In a bowl, toss the chicken with soy sauce, cornstarch, white pepper, and 1 tablespoon vegetable oil; set aside to marinate for 10 minutes while you prep the other ingredients.
2. Whisk together oyster sauce, soy sauce, fish sauce, sugar, water, and rice vinegar in a small bowl until the sugar dissolves; set within reach of the stove.
3. Heat 2 tablespoons of oil in a wok or large skillet over high heat until just smoking. Add the dried chilies and stir-fry for 15 seconds until fragrant and slightly darkened.
4. Add the garlic and shallots and stir-fry 20 seconds until golden at the edges, then add the chicken in a single layer. Let it sear undisturbed for 45 seconds, then stir-fry until the chicken is just cooked through, about 3 minutes.
5. Pour in the sauce and toss to coat, then add the bell pepper and stir-fry for 1-2 minutes until crisp-tender. Stir the cashews into the wok and toss everything together for 30 seconds.
6. Turn off the heat, scatter the green onions over the top, and give one final toss. Taste and adjust with a splash of fish sauce for salt or a pinch of sugar for balance.
7. Spoon over steamed jasmine rice, sprinkle with toasted sesame seeds, and serve immediately while piping hot.

Cook’s Notes

• Toast raw cashews in a dry pan over medium heat for 2-3 minutes before using for deeper, nuttier flavor.
• Have every ingredient prepped and within reach before you fire the wok, because stir-frying moves fast and there is no time to chop mid-cook.
• Deseed the dried chilies for milder heat, or leave them whole and skip biting into them for a gentler background warmth.
• Use chicken breast if you prefer, but thighs stay juicier and more forgiving during high-heat cooking.
• This dish is best eaten the day it is made, since the cashews lose their crunch and the vegetables soften as it sits.

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