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.
Pairs well with:
Thai Cashew Chicken Recipe
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.
- 10 oz. 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
1Mix all the ingredients in the Sauce together. Make sure the sugar is completely dissolved. Set aside.
2Heat up a skillet with the oil on high heat. When the skillet is heated, add the chicken and cook until both sides turn slightly brown. Push the chicken to one side of the skillet and make sure that the other side has the oil.
3Add the garlic and onion and saute for 30 seconds. Add the bell peppers and cashew nuts. Toss and stir fry with the chicken before adding the Sauce. Add the scallion, stir to combine well. Turn off the heat and serve immediately with steamed rice.