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Originally published on Sep 1, 2010. Updated with new photos.
I love Thai food. However, a lot of Thai recipes that I like are basically Chinese in origin, with local influences, which add an exciting layer of taste structure to the originals.
There are many examples: Rad Na, Pad See Ew, and in this case, cashew chicken.
In Chinese cuisine, these dishes are prepared the Chinese way, but the Thai versions are flavored with fish sauce or other local seasoning sauces such as sweet soy sauce, spices (yes!), chilies, and slightly varied ingredients.
The end results are always delicious, sometimes more delicious than the Chinese equivalents.
I always appreciate the local touch, which make good recipes even better!This spicy cashew chicken is adapted from my favorite Thai cookbook “Thai Cooking Made Easy.”
This variation of spicy cashew chicken is also popular in Southeast Asia. In fact, it’s one of my favorite chicken dishes whenever I eat out at local hot stir-fries stalls or restaurants when I am home in Malaysia.
To me, it’s the local interpretation of Chinese cashew chicken and Kung Pao Chicken, combined into this mouthwatering spicy Thai cashew chicken.
Other Recipes You Might Like
I know a lot of you love the spicy cashew chicken at Cheesecake Factory but I will assure you that my spicy cashew chicken tastes MUCH better than the sweetened up version they offer.
It’s savory, with just the right amount of heat, and the perfect balance of flavors, making it such a delight with steamed white rice.
The best thing of all, it’s super easy to make, takes just about 20 minutes from prep to dinner table. Fire up your wok or skillet, try my spicy cashew chicken recipe and you will soon add it to your dinner rotation.
How Many Calories per Serving?
This recipe is only 474 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Spicy Cashew Chicken
Ingredients
- 2 tablespoons oil
- 2 cloves garlic (minced)
- 1/2 small onion (cut into halves)
- 6-8 finger-length dried red chilies (seeded and cut into halves)
- 1/2 cup roasted cashew nuts (rinsed and drained)
- 8 oz. chicken, cut into small cubes
- 1 scallion (trimmed and cut into 1 1/2-in lengths)
Sauce:
- 1 teaspoon regular soy sauce (or Maggi seasoning sauce / Golden Mountain sauce)
- 1 tablespoon sweet soy sauce
- 1 teaspoon fish sauce
- 1/4 teaspoon sugar or to taste
- 2 tablespoons water
Instructions
- Heat up a wok and add the oil. When the oil is heated, add the garlic, onion, dried red chilies and stir-fry until fragrant or when you smell the spicy aroma of the chilies. Add the cashew nuts and follow with the chicken.
- Stir-fry the chicken until the surface turns opaque. Add all the ingredients for the Sauce into the wok and continue to stir-fry until the chicken is cooked. Stir-in the scallion, dish out and serve immediately with steamed rice.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
My girlfriend spent much of her childhood in Malaysia, eating food from the various stalls and restaurants in Kuala Lumpur. Here in the US, she has a tortured relationship with cashew chicken–it never tastes like the dishes she had while growing up. I may make this recipe for her. It seems similar to what we ate when we visited KL several years ago. Thanks for maintaining this great website!
Hi Jonathan, thanks. Yes Malaysian spicy cashew chicken is AMAZING. This is very similar to what we have there.
Thank you so much for the recipes. 1st trial turns out good. Waiting to try other dishes as well.
Hi, quick question. Do they sell Golden Mountain sauce in Malaysia? Where can I purchase it? Anywhere in Johor Bahru? Thanks!
Hi, tried this today but used oyster sauce because I dont have fish sauce. But the taste was amazing nonetheless. great recipe, thanks so much!
Yes oyster sauce works. :)
Hi. WHAT is sweet soy sauce? if I t find it, is there anything I can replace it with?
Just put soy sauce and add some sugar.
This looks yummy Bee! Why do I have to rinsed the roasted cashew nuts??
What is fish sauce? What brand do you recommend?
Hi Glo, Fish sauce is made of fresh achovies and salt, it’s used in Thai and Vietnamese cooking. I recommend Red Boat fish sauce.
This looks yummy! You don’t specify light or dark meat chicken so can I use thighs, which would be my preference?
Yes, white or dark meat is fine.
Looks and sounds so good. Thank you Bee.
Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us.
A question please.. In the recipe section for the sauce you list “1 teaspoon soy sauce/Maggi seasoning/Golden Mountain sauce” does that mean we add 1 teaspoon of each of those items listed, OR 1 teaspoon of any of them? Thank you in advance.
1 teaspoon of either of those.