Name: Thai Cashew Chicken Stir Fry Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Thai
Ingredients: 2 tbsp peanut oil (or canola or vegetable oil); 1/2 cup raw unsalted cashews; 1 garlic clove, finely minced; 1/2 onion (brown, yellow, or white), cut into thin wedges; 200g/7oz chicken thighs, skinless and boneless, sliced into 1cm (1/3″) thin strips; 2 green onions, cut into 2.5cm (1″) lengths, white and green parts separated; 1/2 red cayenne pepper, deseeded and finely sliced on the diagonal (optional, adjust spiciness); Red chili, finely sliced (optional garnish); Jasmine rice, for serving (or rice of choice); 1 tbsp oyster sauce; 1 tsp dark soy sauce; 2 tsp fish sauce; 1 tsp white sugar; 3 tbsp water

If you’ve been craving a stir fry that’s bursting with flavor, texture, and just the right bit of kick, then you’re going to absolutely love this Thai Cashew Chicken Stir Fry Recipe. I remember the first time I made it—my kitchen smelled incredible, and the crunchy cashews combined with tender chicken and that savory-sweet sauce? Total game changer. Keep reading, because I’ll walk you through every little detail so you can nail this at home and impress your family and friends.

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Why You’ll Love This Recipe

Crunchy and Creamy Cashews: They add an irresistible texture that elevates this stir fry to another level.
Bold, Balanced Sauce: The blend of oyster sauce, fish sauce, and a touch of sugar creates savory-sweet magic without being overpowering.
Quick and Easy: Ready in under 20 minutes—perfect for busy weeknights when you want something delicious fast.
Customizable Heat Level: You control the spice, so it’s great for those who want a little buzz or no heat at all.

A bowl filled with three layers is shown. The bottom layer is white steamed rice, fluffy and soft. On top of the rice, there is a vibrant brown stir-fry with pieces of cooked chicken, shiny dark green leafy vegetables, whole golden brown cashews, slices of red chili peppers, and light brown onion slices, covered in a glossy sauce. A woman's hand holds the white bowl from the left side, while another woman's hand holds a spoon stirring the food on the right side. The bowl sits on a dark brown plate with a rough gray cloth beneath it, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Thai Cashew Chicken Stir Fry Recipe uses ingredients that blend wonderfully for authentic flavor and texture. Shopping tip: fresh garlic and good-quality oyster sauce can really boost your results.

Peanut oil (or canola or vegetable oil): Great for high-heat cooking and adds subtle flavor without overpowering.
Raw cashews (unsalted): I prefer these for that perfect roast and crunch—you can roast your own or buy pre-roasted if you’re in a hurry.
Garlic clove: Fresh and finely minced for that punchy aroma.
Onion (brown, yellow, or white): Cut into wedges; it softens nicely and adds just the right sweetness.
Chicken thighs (skinless, boneless): I love thighs because they stay juicy and tender during the quick stir fry.
Green onions: Keep the white and green parts separate for layering flavors in different steps.
Red cayenne pepper: Deseeded and sliced diagonally; adjust or omit depending on your spice preference.
Oyster sauce: This packs umami and depth—don’t substitute if you want that authentic taste.
Dark soy sauce: Adds a rich color and that signature Thai stir fry flavor.
Fish sauce: Brings a salty, savory note that’s indispensable in Thai cooking.
White sugar: Balances out the salty and savory elements perfectly.
Water: Helps create a syrupy sauce that clings to everything.
Red chilli (optional garnish): For those who want a little extra heat at the table.
Jasmine rice (or other rice of choice): A fragrant staple that pairs beautifully with this stir fry.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Thai Cashew Chicken Stir Fry Recipe quite a bit, and I encourage you to make it your own! Small tweaks can make a big difference, especially when it comes to heat and protein options.

Vegetarian Variation: Swap chicken for firm tofu and double the cashews for an equally satisfying crunch—I promise it’s just as good.
Mild Spice: If you’re not a fan of heat, just leave out the cayenne and red chilli—you’ll still get all the flavor without the burn.
Veggie Boost: Toss in snap peas, bell peppers, or broccoli for more color and extra nutrients.
Gluten-Free: Use tamari instead of soy sauce to keep things safe for gluten-sensitive folks without sacrificing flavor.

How to Make Thai Cashew Chicken Stir Fry Recipe

Step 1: Toast the Cashews to Perfection

Start by heating your oil over medium heat in a wok or large skillet—this is where the magic begins. Add your raw cashews and cook them slowly for about 5 minutes until they turn a rich, dark golden color and get wonderfully crunchy. I always taste one here—that’s how you know they’re ready. Be patient and keep stirring so they don’t burn. Then, scoop them out and set aside.

Step 2: Sauté Garlic and Onions

Turn the heat up to high and toss in your finely minced garlic and onion wedges. Sauté just for about 30 seconds until fragrant—you want them softening but not browning too much, or the garlic might turn bitter.

Step 3: Cook the Chicken Until Juicy

Add your thin chicken thigh strips and stir constantly for about a minute. You’ll notice the outside turning from pink to white—that’s your cue that the searing is working. Don’t overcrowd the pan since that can cause steaming rather than a nice sear.

Step 4: Add Green Onion Whites and Cayenne Pepper

Throw in the white parts of the green onions along with the sliced cayenne pepper for that subtle spicy kick. Cook everything together for about a minute until the chicken is just cooked through and the veggies start to soften.

Step 5: Pour in the Delicious Sauce

Now, add your pre-mixed sauce to the pan. Cook for around a minute until it reduces down to a syrupy glaze that coats every bit of chicken—this step is key for that intense flavor I love so much. Stir constantly to avoid burning or sticking.

Step 6: Finish with Green Onions and Cashews

Finally, toss in the green parts of your green onions and the toasted cashews. Give everything a quick 30-second toss so the flavors marry perfectly without overcooking those fresh green bits. Then, you’re ready to plate.

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Pro Tips for Making Thai Cashew Chicken Stir Fry Recipe

Don’t Rush Toasting Cashews: Taking your time here means better crunch and deeper flavor; watch closely to prevent burning.
Use Chicken Thighs for Juiciness: I learned this the hard way when breast dried out quickly—thighs handle high heat better.
Separate Green Onion Parts: Adding whites and greens at different times layers the flavor and texture beautifully.
Avoid Over-Saucing: This Thai Cashew Chicken Stir Fry Recipe is meant to be dry-style, so resist adding extra sauce or water to keep it from getting too salty.

How to Serve Thai Cashew Chicken Stir Fry Recipe

A white bowl filled with three main layers: a bottom layer of soft white rice with separated grains, a middle layer of dark brown glossy sauce with sliced cooked chicken and whole cashew nuts, and a top layer of bright red chili slices and dark green leafy vegetables scattered throughout. The dish looks warm and rich, with a slightly shiny texture from the sauce. A woman's hand is holding a spoon scooping some of the food from the bowl. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish my stir fry with a scattering of finely sliced red chilli for a pop of color and extra heat if you dare. Fresh cilantro or a squeeze of lime juice can also brighten up the dish if you’re feeling adventurous!

Side Dishes

Jasmine rice is my go-to for soaking up all the wonderful sauce and juices—its fragrant softness complements the crunch of the cashews perfectly. You could also serve it with steamed broccoli or sautéed bok choy to keep it light and balanced.

Creative Ways to Present

Once, for a dinner party, I served this Thai Cashew Chicken Stir Fry Recipe inside carved-out pineapple halves—it looked stunning and added a hint of tropical sweetness. It’s a fun way to impress guests and make any meal feel festive!

Make Ahead and Storage

Storing Leftovers

I store leftover stir fry in an airtight container in the fridge where it lasts well for up to 3 days. Keep your cashews separate if you want them extra crunchy later, but they still taste great mixed in even after sitting.

Freezing

Freezing works fine if you want to save time later. Just cool the stir fry completely, then pack it in a freezer-safe container. When you defrost, you might lose a little crispness on the cashews, but reheated, it still tastes fantastic.

Reheating

I usually reheat mine in a wok or skillet over medium heat, adding a splash of water to wake up the sauce and prevent sticking. Avoid microwaving if you can—it can make textures a bit chewy, especially the chicken.

FAQs

Can I use chicken breast instead of thighs in this Thai Cashew Chicken Stir Fry Recipe?

Yes, you can substitute chicken breast if you prefer leaner meat. Just be sure to slice it thinly and avoid overcooking, as breast meat tends to dry out quicker than thighs. Cooking quickly over high heat and removing from the pan as soon as it turns white will help keep it tender.
What can I substitute for oyster sauce?

If you don’t have oyster sauce, you can use hoisin sauce or a mix of soy sauce and a little mushroom sauce for a vegetarian-friendly option. Keep in mind the flavor will shift slightly, but it will still be delicious.
How spicy is this Thai Cashew Chicken Stir Fry Recipe?

The recipe has a mild to moderate heat level thanks to the red cayenne and optional red chilli garnish. If you want to dial up or down the spice, just adjust or omit the peppers according to your taste.
Can I make this recipe gluten-free?

Absolutely! Replace the soy sauce with tamari or a gluten-free soy alternative, and double-check your oyster sauce label or use a gluten-free brand to keep it safe for gluten intolerance.

Final Thoughts

I absolutely love how this Thai Cashew Chicken Stir Fry Recipe turns out every single time. It’s quick, flavorful, and hits all the right notes with its contrasting textures and layers of taste. When I first tried it, I was hooked immediately, and now it’s a staple in my weeknight dinner rotation. I can’t wait for you to try it and make it your own—you’ll be amazed how such a simple recipe feels special and satisfying. Enjoy cooking and don’t forget to share it with friends!