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Thai Cashew Chicken - best Thai chicken stir-fry with cashew nuts and bell peppers. So easy to make, takes 20 mins and much better than restaurants!
I love Thai cashew chicken and we have a favorite ones from our neighborhood’s Thai restaurant.
We never miss out ordering this dish.
Served with steamed white rice, Thai cashew chicken is so good that even picky eater little G likes it.
This Thai cashew chicken recipe is very easy and you don’t need a ton of “exotic” ingredients.
All ingredients can be found at regular super markets.
The only ingredient that is “ethnic” is fish sauce, which you can easily get from Whole Foods and bigger food stores these days.
You can’t make authentic Thai recipes without using fish sauce.
The smell might be pungent but it adds so much flavors to Thai (and Vietnamese) dishes.
Try my recipe and I can assure you that it’s better than your favorite Thai restaurants.
Frequently Asked Questions
This recipe is only 411 calories per serving.
What To Serve With Thai Cashew Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Thai Cashew Chicken
Ingredients
- 10 oz (280g) boneless, skinless chicken breast, cut into thin pieces
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1/2 small onion, cut into pieces
- 1/2 small red bell pepper, cut into pieces
- 1/2 small green bell pepper, cut into pieces
- 3/4 cup cashew nuts
- 2 stalks scallion, cut into strips
Sauce:
- 1 tablespoon soy sauce
- 1 1/2 tablespoons fish sauce
- 1 tablespoon sugar , or more to taste
- 4 tablespoons water
Instructions
- Mix all the ingredients for the sauce together, ensuring the sugar is completely dissolved. Set aside.
- Heat a skillet with oil over high heat. Once the skillet is hot, add the chicken and cook until both sides are slightly browned. Push the chicken to one side of the skillet, ensuring the other side has oil.
- Add the garlic and onion and sauté for 30 seconds. Then add the bell peppers and cashew nuts. Toss and stir-fry with the chicken before adding the sauce. Add the scallions and stir to combine well. Turn off the heat and serve immediately with steamed rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW. This Thai version of Cashew Chicken in a nice alternative to your Chinese versions. Going to be tough to decide which one to make the next time. Another excellent r/m recipe. Thank you Bee!
Thank you for your comment. Happy cooking!
Best recipe I’ve made it over and over again, my boys love it
Awesome! Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I just made this last night and it is so, so good! Thank you for another great recipe. Easy to follow, quick to make and delicious! Also good reheated the next day if you have leftovers. This is going into my recipe rotation. Better than my local restaurant, by far.
I just made this last night and it is so, so good! Thank you for another great recipe. Easy to follow, quick to make and delicious! Also good reheated the next day if you have leftovers. This is going into my recipe rotation. Better than my local restaurant, by far.