Thai Cashew Chicken

Thai Cashew Chicken is a healthy weeknight dinner that is made in 30 minutes or less. Packed with veggies, tender chicken, and a sweet and savory sauce, it is even better than takeout!

Thai Cashew Chicken Stir-Fry

What is Thai Chicken Stir-Fry?

Thai chicken stir-fry is an easy, healthy dish that is quick to come together for a delicious weeknight meal. It is bursting with flavor from the simple homemade sauce, and chicken breast goes perfectly with the sauteed veggies. You can serve it over rice, or just eat it as is! It is salty, savory, and slightly sweet with lots of amazing from the crunchy cashews.

This dish is even faster than ordering takeout!

Recipe Ingredients

  • Chicken Breast – the chicken is the star of the show in this dish, it adds lean protein to the dish and holds up well to the sauce
  • Broccoli – adds beautiful color to the dish, and is a firm vegetable that can stand up well with the other ingredients
  • Carrots – another hearty vegetable that adds substance and color
  • Green Onions – I like green onions in this dish because they are more mild than regular onions, and don’t overpower with their flavor
  • Bell Pepper – peppers are a staple in most Thai dishes
  • Fresh Garlic – I highly recommend using fresh garlic instead of garlic powder if you can, it gives a much fresher flavor. But garlic powder will work too!
  • Thai Chili Paste – This one is optional, but if you like spicier food, then I recommend adding Thai chili paste. It provides amazing flavor!
  • Raw Cashews – Cashews are used often in Thai food, and I like adding them into this stir-fry to add texture and sweetness
  • Sesame Oil – sesame oil adds a different earthy flavor
  • Extra Virgin Olive Oil – my favorite oil to cook with, and you could also use avocado oil instead
  • Tapioca Starch (or cornstarch) – adding a tablespoon of starch will help the sauce thicken and get a little creamy
  • Gluten-Free Tamari – tamari is the gluten-free version of soy sauce, it adds saltiness! You can also use coconut aminos or liquid aminos.
  • Rice Vinegar – the combination of acid, salt, and sweetness is amazing in this sauce!
  • Honey – You don’t need much, but that little bit of sweetness is perfect with the salty tamari
  • Ground Ginger – Ginger adds a delicious warmth to the dish to balance everything out
  • Black Pepper & Salt – the staple spices! I don’t use much salt because we have the tamari in the sauce
Thai Cashew Chicken Stir-Fry

How to Make Thai Cashew Chicken Stir-Fry

Step 1 – Preheat a large skillet to medium-high heat. Start by chopping your chicken into bite sized pieces, and chop up all of your vegetables.

Step 2 – To make the sauce, add all of the sauce ingredients to a jar with a tight fitting lid, and give it a good shake. Set aside to use later.

Step 3 – Put the chicken in a bowl, add the tapioca starch, and season with a pinch of black pepper. Give it a stir to coat it completely. Once coated, add the chicken to the skillet with one tbsp of oil and 1 tsp sesame oil. Stir occasionally, and cook the chicken for 4-5 minutes, until it is cooked through and starts to brown on all sides. Remove the chicken from the skillet and set aside.

Step 4 – Next, add another tbsp of olive oil, and 1 tsp sesame oil to the skillet, then add the broccoli, carrots, and peppers. Stir occasionally for 2-3 minutes, then add the garlic cloves and Thai chili paste. Stir again to coat the vegetables with the chili paste. Let cook another 2-3 minutes, stirring frequently.

Step 5 – Add the chicken back into the skillet, and then pour the sauce over everything. Stir it all together, and let it cook in the sauce for another minute or so, the sauce will start to thicken up a bit.

Step 6 – Remove from the pan and transfer to serving bowls.

Step 7 – Lastly, toast your cashews. Lower the heat on the skillet to medium and add the cashews. Stir frequently, and let the cashews toast in the skillet for 2-3 minutes. Add them to the top of the stir-fry, garnish with chopped green onions, and serve!

Thai Cashew Chicken Tips ->

  • Chop up all of your veggies and chicken before you start cooking anything! You will be cooking in a very hot skillet, so the cooking won’t take too long. You don’t want to overcook certain things before you add others in.
  • Add tapioca starch to your chicken, this gives the chicken a little coating and helps it get slightly crispy.
  • Mix up your sauce ahead of time as well, this will give the flavors time to come together and the sauce gets better as it sits.
  • Use two cutting boards, one for meat, and one for veggies. This will make your life a little easier, and prevent bacteria from spreading from the raw meat.
  • Omit the chili paste in this recipe if you don’t want it to be spicy at all. You can find different types of chili paste in most grocery stores. The sauce is DELICIOUS, with or without the chili paste.
  • Get creative with your veggies, you can use onions, cabbage, bok choy, mushrooms, snap peas, whatever you want!
  • Toast your cashews in the pan before you add them to the stir-fry, this makes a huge difference in flavor!
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Thai Cashew Chicken Recipe

Servings 4

Ingredients

  • lb chicken breast
  • 1 tbsp tapioca starch (or cornstarch)
  • 2 tbsp extra virgin olive oil
  • 2 tsp sesame oil
  • cups broccoli florets
  • 1 cup chopped carrots
  • 1 cup sliced peppers
  • 3 cloves garlic
  • 1-2 tbsp Thai chili paste (optional)
  • ½ cup raw cashews
  • 3 thinly sliced green onions

Sauce

  • ¼ cup gluten-free tamari (or coconut aminos)
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • ¼ tsp ground ginger
  • pinch of black pepper

Instructions

  • Preheat a large skillet to medium-high heat. Start by chopping your chicken into bite sized pieces, and chop up all of your vegetables.
  • To make the sauce, add all of the sauce ingredients to a jar with a tight fitting lid, and give it a good shake. Set aside to use later.
  • Put the chicken in a bowl, add the tapioca starch, and season with a pinch of black pepper. Give it a stir to coat it completely. Once coated, add the chicken to the skillet with one tbsp of oil and 1 tsp sesame oil. Stir occasionally, and cook the chicken for 4-5 minutes, until it is cooked through and starts to brown on all sides. Remove the chicken from the skillet and set aside.
  • Next, add another tbsp of olive oil, and 1 tsp sesame oil to the skillet, then add the broccoli, carrots, and peppers. Stir occasionally for 2-3 minutes, then add the garlic cloves and Thai chili paste. Stir again to coat the vegetables with the chili paste. Let cook another 2-3 minutes, stirring frequently.
  • Add the chicken back into the skillet, and then pour the sauce over everything. Stir it all together, and let it cook in the sauce for another minute or so, the sauce will start to thicken up a bit.
  • Remove from the pan and transfer to serving bowls.
  • Lastly, toast your cashews. Lower the heat on the skillet to medium and add the cashews. Stir frequently, and let the cashews toast in the skillet for 2-3 minutes. Add them to the top of the stir-fry, garnish with chopped green onions, and serve!

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