Thai Chicken Stir-Fry with Cashews

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A beloved Thai street-food classic that pairs tender chicken with crunchy toasted cashews and crisp vegetables in a savory-sweet sauce. Ready in under 30 minutes, this colorful stir-fry delivers big takeout-style flavor with a simple homemade touch.

Nutrition Facts

Per serving (estimated)

• 590 kcalCalories
• 38 gFat
• 8 gSaturated Fat
• 26 gCarbs
• 3 gFiber
• 11 gSugar
• 38 gProtein
• 980 mgSodium
• 720 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 42 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the sauce

• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons palm sugar or light brown sugar
• 2 tablespoons water
• 1 teaspoon cornstarch

For the stir-fry

• 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 cup raw whole cashews
• 3 tablespoons vegetable oil, divided
• 1 medium yellow onion, cut into 1-inch wedges
• 1 red bell pepper, cut into 1-inch pieces
• 4 to 6 dried Thai chilies (optional)
• 4 cloves garlic, thinly sliced
• 2 green onions, cut into 1-inch pieces
• 1 cup fresh Thai basil leaves (optional)

For serving

• Steamed jasmine rice
• Lime wedges
• Slicened fresh cucumber

Directions

1. Whisk the soy sauce, oyster sauce, fish sauce, dark soy sauce, palm sugar, water, and cornstarch together in a small bowl until the sugar and starch fully dissolve; set the sauce aside.
2. Heat 1 tablespoon of the oil in a wok or large skillet over medium heat. Add the cashews and toast, stirring constantly, until golden and fragrant, about 2 to 3 minutes. Transfer to a plate to stop the cooking.
3. Add the remaining 2 tablespoons of oil to the wok and increase the heat to high. Add the chicken in a single layer and sear undisturbed for 1 minute, then stir-fry until lightly browned and nearly cooked through, 3 to 4 minutes total.
4. Add the onion, red bell pepper, dried chilies, and sliced garlic. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender but still vibrant.
5. Pour the prepared sauce over the chicken and vegetables. Toss continuously for 1 to 2 minutes until the sauce thickens and glazes everything evenly.
6. Stir in the toasted cashews, green onions, and Thai basil (if using) and toss just until the basil wilts, about 30 seconds.
7. Taste and adjust seasoning with a splash more fish sauce for savoriness or a pinch of sugar for balance. Serve immediately over steamed jasmine rice with lime wedges and cucumber slices.
8. Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat quickly in a hot wok for the best texture.

Cook’s Notes

• Toast the cashews in advance for extra depth and crunch—they brown quickly, so keep them moving over medium heat and pull them out the moment they smell toasty.
• Chicken thighs stay juicy and tender during high-heat stir-frying; substitute chicken breast only if you reduce cooking time by 1 minute to avoid dryness.
• Prep and measure every ingredient before you heat the wok, because stir-frying moves fast and there is no time to chop once the pan is hot.
• Adjust the heat by varying the number of dried chilies and shaking out the seeds for a milder, more family-friendly version.
• For a gluten-free or vegetarian twist, swap in tamari and a vegetarian stir-fry sauce, then replace the chicken with extra-firm tofu pressed and cubed.

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