Thai Cashew Chicken is an easy stir fry with savory chicken, crunchy cashews, onions, and roasted chili peppers.
Easy stir-fry’s are always great when you need dinner on the table fast with minimal prepping. This Thai Cashew Chicken is just that as is, or it can be customized with additional veggies.
I love that it’s mild in spice, so my kids can eat it, but the chili peppers can be eaten for extra spice. The cashews give the dish a crunch and balance that goes perfect with the chicken.
The Stir Fry Sauce
Thai Cashew Chicken uses a basic stir fry sauce that you can customize to your taste or dietary restrictions.
Here are some variations based on dietary restrictions:
Non-Soy: For a non-soy option, I recommend using a No-Soy Sauce like this one. Then adding a sweetener like Honey. Or my favorite Coconut Aminos which is low in sodium, soy free, and has a natural sweetness to it. Coconut Aminos with a couple dashes of fish sauce is a great balance.
Gluten-Free: If you are gluten free, then you probably know that most soy sauces contain wheat flour. The No-Soy sauce, Liquid Aminos, and Coconut Aminos are all great Gluten Free options. Just be sure to check the labels.
Low Sodium: For a low sodium option, I recommend using a low sodium soy sauce, liquid aminos, or coconut aminos. Regular soy sauce and golden mountain sauce will have almost double the sodium content.
How to Customize Cashew Chicken
The base of this recipe is chicken, cashews, and onions. I’ve made it this way several times, and I’ve also customized it with additional vegetables based on what I needed to use from my fridge.
Here are some other options to add to this dish:
Sliced celery, carrots, bell peppers, broccoli, cabbage, zucchini, or sugar snap peas.
Any of these vegetables would make great additions and bump up the nutrition factor. If you are adding more veggies, taste and see if more sauce is needed.
Substitutes for the chicken include Shrimp or Tofu for a meatless version. If using tofu, then pan fry or bake the tofu till it’s slightly golden and crispy. This way it won’t fall apart when added to the sauce and vegetables.
How to Serve and Store
Thai Cashew Chicken goes perfect with Thai Jasmine Rice. However, you can also serve it with Brown Rice, Quinoa, or Cauliflower rice for a low carb version.
Leftovers can be stored in the fridge 3-4 days. You can also portion out the cashew chicken with rice into containers for a desk lunch or meal prep.
Just re-heat and top with extra cashews afterwards for crunch.
Check out these other delicious stir fry recipes:
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Thai Cashew Chicken
- 3 tbsp Neutral Oil Canola, Peanut, Avocado, or Grapeseed
- 3/4 Cup Cashews Roasted or Raw
- 3-4 Dried Chili Peppers
- 1.5 lbs Chicken Breast or Thighs Sliced Thin
- 1 Tbsp All Purpose Flour or Gluten Free Blend Flour
- 1/2 Small White Onion Cut into 1 in squares
- 3 Green Onion Stalks or Chives Sliced into 2 in pieces
- 1 Tbsp Oyster Sauce or Mushroom sauce
- 1 Tbsp Soy Sauce or liquid aminos
- 1 tsp Honey
- 1 Tbsp Water Add water if your sauce is too thick.
- Rice or Cauliflower rice for serving
- Place Oil in a wok over medium heat. Add Dried Chili’s and Cashews and fry quickly for about 20 seconds, just to release aroma from peppers and add crunch to cashews. Remove with a slotted spoon and drain on a paper towel.
- Mix flour with sliced chicken breast until all pieces are coated. Bring heat on wok to medium high, add Chicken and cook chicken half way.
- Add sauce mixture and white onions. Cook chicken until down. Then add half of green onions, cashews, and chili peppers. Stir well. Allow sauce to bubble, add water if it is too thick. Taste and see if additional soy sauce or sweetener is needed. Turn off heat, garnish with remaining green onions, and serve hot with rice.
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