Thai Cashew Chicken
A vibrant Thai stir‑fry that blends tender chicken, crunchy cashews, and a sweet‑savory sauce with a hint of heat. The dish balances bold flavors and textures, making it a quick, family‑friendly dinner.
Recipe by Wok With Ben· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- ~6 dried chilies
- 5 garlic
- 1 onion
- 2 bell pepper
- 2 green onion
- 1/2 cup cashews
Chicken
- 1 lb chicken thighs
- 1 tbsp soy sauce
- 1 tbsp water
Sauce
- 1 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tsp dark soy sauce
- 2 tbsp Thai chili paste
- 1 1/2 tsp sugar
- 1 tsp toasted sesame oil
- 2 tbsp water
Instructions
- 1Heat a wok or large skillet over high heat until very hot.
- 2Add the chicken pieces and stir-fry until they start to brown, about 3-4 minutes.
- 3Add the garlic, onion, bell peppers, green onions, and dried chilies; continue stir-frying for another 2-3 minutes until the vegetables are tender‑crisp.
- 4Stir in the roasted cashews.
- 5Combine oyster sauce, light soy sauce, fish sauce, dark soy sauce, Thai chili paste, sugar, toasted sesame oil, and water to make the sauce.
- 6Pour the sauce over the chicken and vegetables, cooking for an additional 2-3 minutes while stirring constantly, until the sauce thickens and coats everything.
- 7Remove from heat and serve hot over steamed rice or noodles.
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Frequently asked questions
- How long does it take to make Thai Cashew Chicken?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Thai Cashew Chicken recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Thai Cashew Chicken recipe come from?
- It was shared by Wok With Ben on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.