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Thai Cashew Chicken
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Recipe

12 INGREDIENTS • 5 STEPS • 30MINS

Thai Cashew Chicken

5.0
1 rating
Thai Cashew Chicken is an easy stir fry with savory chicken, crunchy cashews, onions, and roasted chili peppers.
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Thai Caliente
Hi, I'm Renee. I share Thai Recipes, Mexican Recipes, and Easy Recipes for busy families like mine.
https://thaicaliente.com/
Thai Cashew Chicken is an easy stir fry with savory chicken, crunchy cashews, onions, and roasted chili peppers.
30MINS
Total Time
$3.05
Cost Per Serving
Ingredients
Servings
4
US / Metric
Canola Oil
3 Tbsp
Canola Oil
or any preferred Neutral Oil
Raw Cashews
3/4 cup
Raw Cashews
or Roasted Cashews
Dried Chili Pepper
3
Dried Chili Peppers
up to 4
Chicken Breast
1.5 lb
Thinly Sliced Chicken Breasts
or Chicken Thighs
All-Purpose Flour
1 Tbsp
All-Purpose Flour
or Gluten-Free Blend Flour
White Onion
1/2
Small White Onion
cut into 1-inch squares
Scallion
3 stalks
Scallions
sliced into 2-inch pieces
or Chives
Oyster Sauce
1 Tbsp
Oyster Sauce
or Mushroom Sauce
Soy Sauce
1 Tbsp
Soy Sauce
or Liquid Aminos
Honey
1 tsp
Water
1 Tbsp
Water
White Rice
as needed
White Rice
for serving
Nutrition Per Serving
VIEW ALL
Calories
732
Fat
48.7 g
Protein
31.8 g
Carbs
44.9 g
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Thai Cashew Chicken
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author_avatar
Thai Caliente
Hi, I'm Renee. I share Thai Recipes, Mexican Recipes, and Easy Recipes for busy families like mine.
https://thaicaliente.com/

Author's Notes

Leftovers can be stored in the fridge for 3-4 days. You can also portion out the cashew chicken with rice into containers for a desk lunch or meal prep.

For a non-soy option, I recommend using a No-Soy Sauce. Then adding a sweetener like Honey. 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.

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.
Cooking InstructionsHide images
step 1
Place Canola Oil (3 Tbsp) in a wok over medium heat. Add Dried Chili Peppers (3) and Raw Cashews (3/4 cup) 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.
step 2
Mix All-Purpose Flour (1 Tbsp) with sliced chicken breast until all pieces are coated. Bring heat on the wok to medium-high, add Chicken Breasts (1.5 lb) and cook chicken halfway.
step 3
Tags
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Dairy-Free
Lunch
Chicken
Dinner
Quick & Easy
Rice
Thai
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