I had to share my Thai Cashew Stir Fry because a single unexpected twist turns tender chicken, crunchy vegetables and roasted cashews into something you’ll want to read about.

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I never thought a quick stir fry could make me stop mid-bite until I tried Thai Cashew Stir Fry my way. Tender boneless skinless chicken thighs sizzle in the pan while roasted unsalted cashews add that addicting crunch, and somehow every mouthful says more than the sum of its parts.

Its bright, a little noisy on the plate, and throws savory and sweet at you in a way that wakes up your lazy weeknight dinner plans. I keep coming back to it, like a guilty page from Cashew Chicken Recipes you swear you’ll change but never do.

Ingredients

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Boneless chicken thighs: rich in protein and fat, juicy, keeps stir fry hearty.
Roasted cashews: provide healthy fats and crunch, adds buttery sweetness to dish.
Soy sauce: salty umami backbone, adds savory depth but watch sodium levels.
Oyster sauce: thick, slightly sweet umami boost that glues flavors together.
Garlic and ginger: aromatic duo, gives zing and warmth, cutting richness nicely.
Red bell pepper: colorful, adds vitamin C and crisp texture, mild sweetness.
Green onions: fresh, oniony finish, brightens the dish with a light bite.
Lime and sesame: lime adds sour brightness, sesame oil gives nutty aroma.

Ingredient Quantities

1 lb boneless skinless chicken thighs (about 450 g)

2 tbsp vegetable oil

3 cloves garlic

1 tbsp fresh ginger

1 small yellow onion

1 medium red bell pepper

1 cup roasted unsalted cashews

3 green onions (scallions)

4 to 6 dried red chilies (optional)

3 tbsp low sodium soy sauce

2 tbsp oyster sauce

1 tsp fish sauce

1 tbsp rice vinegar

1 tbsp brown sugar

1/4 cup chicken broth

1 tbsp cornstarch

2 tbsp water

1 tsp toasted sesame oil

1/2 tsp kosher salt

1/4 tsp ground black pepper

1 lime (optional)

1 tsp toasted sesame seeds (optional)

How to Make this

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1. Prep everything first: cut 1 lb chicken thighs into bite sized pieces, mince 3 cloves garlic and 1 tbsp ginger, slice 1 small yellow onion and 1 red bell pepper, chop 3 green onions, set aside 1 cup roasted cashews and 4 to 6 dried red chilies if using. Split the 1 tbsp cornstarch in half: one half for the chicken, one half to mix with 2 tbsp water for a slurry. Toss the chicken with half the cornstarch, 1 tbsp of the soy sauce, 1/4 tsp kosher salt and a pinch of black pepper and let sit 10 minutes.

2. Mix the stir fry sauce in a bowl: the remaining 2 tbsp low sodium soy sauce, 2 tbsp oyster sauce, 1 tsp fish sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar and 1/4 cup chicken broth. Taste it now, you can add a little more sugar or soy if it needs balancing.

3. Heat a wok or large skillet over high heat until very hot, add 2 tbsp vegetable oil. Tip: hot pan = good sear, dont crowd the pan or the chicken will steam.

4. Add the chicken in a single layer and sear until golden and mostly cooked through, about 3 to 4 minutes, flipping once. Remove chicken to a plate and set aside.

5. If you like extra nutty flavor, quickly toast the cashews in the hot pan 1 minute then remove. Add a touch more oil if needed, then add the dried chilies, minced garlic and ginger and stir 20 to 30 seconds until fragrant (dont burn the garlic).

6. Add the sliced onion and bell pepper, stir fry 1 to 2 minutes until they start to soften but still have some bite. Toss the chicken back into the pan.

7. Pour in the sauce, bring to a simmer, then slowly stir in the cornstarch slurry (the half you mixed with 2 tbsp water) and cook 30 to 60 seconds until the sauce thickens and becomes glossy. Add the toasted cashews and most of the green onions, reserve a few for garnish.

8. Finish with 1 tsp toasted sesame oil, squeeze juice from 1 lime if using, taste and adjust salt or pepper. Sprinkle 1 tsp toasted sesame seeds and the rest of the green onions on top and serve hot over rice.

Equipment Needed

1. Wok or large heavy skillet (gets very hot, use one you trust)
2. Cutting board
3. Sharp chef’s knife
4. 2 mixing bowls (one for the sauce, one for the slurry and to toss the chicken)
5. Measuring spoons and measuring cups
6. Tongs or a sturdy spatula for searing and stirring
7. Small bowl plus a fork or small whisk for the cornstarch slurry
8. Plate for resting the chicken and paper towels for patting it dry

FAQ

Q: How long does the stir fry take to cook and how do I know the chicken is done? A: Cook time is quick, about 8 to 10 minutes in a hot skillet once everything is prepped. Bite sized chicken thigh pieces usually need 6 to 8 minutes, breasts a little less. Check that the internal temp reaches 165 F (74 C) or cut a piece to make sure it's no longer pink. Don't overcrowd the pan or it will steam not brown.

Q: Can I swap the chicken for tofu or shrimp? A: Yes. Use extra firm tofu, press it, cube and pan fry until golden then add to the sauce at the end. For shrimp use peeled deveined shrimp and cook 2 to 4 minutes until opaque. Adjust cooking times so you dont overcook either.

Q: How do I make this gluten free or lower in sodium? A: Use tamari or a gluten free soy sauce and look for a gluten free oyster sauce or use 1 tbsp coconut aminos plus a splash of fish sauce for depth. For lower sodium pick low sodium soy and reduce the added salt, taste and adjust.

Q: How do I keep the cashews crunchy? A: If your cashews are already roasted keep them out of the pan until the last 30 seconds, then toss them in off the heat so they stay crunchy. Or quickly toast them in a dry pan separately and set aside, dont leave them in the hot sauce too long.

Q: The sauce is too thin or too thick how do I fix it? A: The recipe uses a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). To thicken simmer the sauce then stir in the slurry and cook 30 to 60 seconds until glossy. If it gets too thick add a splash of chicken broth or water and stir. If it is too thin add a little more slurry mixed well first.

Q: Can I make this ahead and how do I store leftovers? A: Yes you can prep ingredients a day ahead. Cooked stir fry keeps in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet with a splash of broth to loosen the sauce, microwave works too. You can freeze for up to 2 months but cashews and some veggies will soften after thawing.

Thai Cashew Chicken Stir Fry Recipe Substitutions and Variations

Chicken thighs: use boneless chicken breast or firm tofu instead. breast needs thinner slices and shorter cook time, tofu should be pressed and tossed in a little cornstarch so it crisps up.
Roasted unsalted cashews: swap for roasted peanuts or almonds, peanuts give a more authentic street-food vibe, just cut down added salt if your nuts are salted.
Oyster sauce: replace with hoisin sauce or vegetarian mushroom stir-fry sauce for a meatless version, flavor is a bit sweeter so add a splash of soy sauce or fish sauce if you want more umami.
Cornstarch: use arrowroot powder 1 for 1 for a clear glossy sauce, or all-purpose flour if thats all you got but use about twice as much and whisk well into cold water first.

Pro Tips

1) Pat the chicken really dry before you dust it with cornstarch, it’ll sear way better and wont stick. let it sit a few minutes so the starch clings, then don’t mess with it while it’s browning.

2) Get the wok or pan screaming hot, use small batches and plenty of oil, otherwise the pieces will steam and get rubbery. toss fast, but give each piece a chance to color or you lose that good caramel flavor.

3) Toast the cashews separately and add them at the very end, that way they stay crunchy instead of soggy. if you like extra heat, fry the dried chilies in oil quick to flavor it, but watch them closely or they turn bitter.

4) Make the sauce ahead and taste it before it hits the pan, its way easier to fix balance now than later. add the cornstarch slurry slowly while simmering so the sauce doesnt go gluey, finish with sesame oil and a squeeze of lime for brightness.