Cashew Chicken is a vibrant and savory Thai-inspired dish that you can easily recreate in your own kitchen. Known for its perfect balance of tender chicken pieces, crunchy roasted cashews, and colorful bell peppers, this dish is a wonderful way to bring restaurant-quality flavors to your weeknight dinners.
Why We Love This Cashew Chicken Recipe
This Cashew Chicken recipe captures everything you want from a home-cooked dinner: it’s quick, tasty, and uses everyday ingredients that are easy to find. The use of chicken thighs ensures juicy and flavorful bites, avoiding the dryness common with chicken breasts. The sauce ingredients bring a harmonious blend of salty, sweet, and umami flavors, all balanced by the nutty crunch of roasted cashews.
We appreciate how this recipe doesn’t rely on complicated steps or hard-to-find spices, yet delivers a result that rivals takeout versions. Roasting the cashews yourself is a small step that pays off big in flavor and texture, adding a depth that pre-roasted nuts often lack. The option to use dried chilies lets you tailor the dish’s heat to your liking, making it approachable for all tastes.
Moreover, this dish is colorful and vibrant, making it not only a treat for your palate but also for your eyes. The fresh bell peppers add a lovely crunch and natural sweetness, enhancing the dish’s appeal and nutritional value. Cashew Chicken is a balanced meal with protein, healthy fats, and veggies, making it a wholesome choice for your family. It’s also perfect for meal prep or feeding a crowd without stress.
Ingredients about Cashew Chicken
- 14 oz boneless skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons soy sauce
- 2 tablespoons neutral cooking oil (like vegetable or canola)
- 7-10 small to medium dried chilies (optional)
- 4 cloves garlic, chopped
- ½ onion, diced into 1-inch pieces
- ¾ cup green bell pepper, diced into 1-inch pieces
- 1 ¼ cups red, orange, and/or yellow bell peppers, diced into 1-inch pieces
- ¾ cup unsalted roasted or raw cashews (plus extra for garnish)
- 2 green onions, halved lengthwise and cut into 1.5-inch pieces
For the sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon Golden Mountain sauce (or substitute with Maggi seasoning or extra fish sauce)
- 1 teaspoon fish sauce
- 1 ½ teaspoons sugar
- 1 ½ tablespoons Thai chili paste
- 1 teaspoon toasted sesame oil
How to Make Cashew Chicken Directions
Start by roasting your cashews to bring out their full flavor. Even if you bought them already roasted, pop them in a preheated oven at 350°F (175°C) for about 8-10 minutes until they darken slightly. If using raw cashews, roast for 10-12 minutes, stirring halfway through to ensure even toasting. This step is essential for that satisfying crunch and depth of flavor.
Next, marinate your chicken. Toss the bite-sized chicken thighs with soy sauce and let them rest for at least 15 minutes. If you prefer chicken breasts, cut them thicker than half an inch and add a bit of water to keep them juicy during cooking.
While the chicken marinates, prepare your sauce by mixing oyster sauce, soy sauce, Golden Mountain sauce, fish sauce, sugar, Thai chili paste, and toasted sesame oil in a small bowl. This blend brings together salty, sweet, and spicy notes that make this dish so irresistible.
If you want a bit of heat, heat the neutral oil in your wok or large skillet over low heat and add the dried chilies. Stir them gently until they puff up and turn a rich maroon color—about one minute. Quickly remove the chilies with a slotted spoon and drain on paper towels, leaving the infused oil behind.
Turn the heat up to high and add your marinated chicken to the hot oil. Spread the pieces out in a single layer and let them sear undisturbed for about two minutes until nicely browned on one side. Toss and continue cooking until the chicken is fully cooked, then remove it from the pan but keep the flavorful oil in the wok.
Lower the heat to medium and add the chopped garlic, stirring until it turns golden and fragrant. Toss in the diced onion and cook for about one minute to soften. Then raise the heat to high again and add all the bell peppers, cooked chicken, and the sauce mixture. Stir everything quickly for about a minute until heated through and well combined.
Turn off the heat and stir in the green onions and roasted cashews just until mixed. Add the crispy dried chilies on top if you like, then plate the dish immediately to enjoy the best texture and flavor.
How to Serve Cashew Chicken
Serve your Cashew Chicken steaming hot over a bed of fluffy jasmine rice for a complete and satisfying meal. The rice absorbs the savory sauce, balancing the bold flavors and adding comforting texture. For an extra touch, you can garnish the plate with additional roasted cashews or chopped fresh green onions to bring brightness and crunch to every bite.
This dish also pairs beautifully with a simple side of steamed vegetables or a fresh cucumber salad dressed with a splash of lime juice for contrast. If you want to keep things light, serving Cashew Chicken alongside a bowl of clear broth soup works well to round out the meal.
Whether you’re plating it for a family dinner or bringing it to a potluck, presentation matters. Arrange the colorful peppers and cashews attractively and serve immediately so the cashews maintain their crunch. This meal looks as inviting as it tastes and will have everyone reaching for seconds.
Expert Tips: Cashew Chicken
To get the best results with this recipe, a few insider tips can make a big difference. First, don’t skip roasting your cashews even if they’re pre-roasted. Freshly roasted nuts add a smoky aroma and better crunch that store-bought versions often lack.
When cooking the chicken, be sure not to overcrowd the pan. Cooking in batches if necessary ensures the chicken browns well instead of steaming, which preserves juiciness and creates better texture. Let the chicken sear undisturbed on one side before flipping for a golden crust.
Use a wok or a large, heavy-bottomed skillet for even heat distribution and easy tossing. High heat is key for quickly cooking the vegetables so they stay crisp and vibrant.
If you’re sensitive to heat, start with fewer dried chilies or skip the chili paste. You can always add a bit of chili sauce at the table for extra kick. The sauce mixture can also be adjusted to taste by varying the sugar or soy sauce amounts for sweeter or saltier results.
Finally, always add the cashews last and toss gently just before serving. This keeps their crunch intact and elevates the overall texture experience.
How to Store Cashew Chicken
If you have leftovers, store Cashew Chicken in an airtight container and refrigerate promptly. It will keep well for up to three days. When reheating, use a skillet over medium heat rather than the microwave to help maintain the chicken’s juiciness and prevent the cashews from becoming soggy.
Avoid adding the cashews until right before serving leftovers to keep their texture crisp. You can roast a fresh batch of cashews quickly if you want to refresh them.
For longer storage, you can freeze Cashew Chicken without the cashews for up to two months. Thaw in the refrigerator overnight and reheat on the stovetop, adding freshly roasted cashews before serving.
Variation of Cashew Chicken
This recipe is highly adaptable depending on your preferences or what you have on hand. For a lighter version, swap chicken thighs for boneless skinless chicken breasts, adding a bit of water to the marinade to keep the meat moist.
If you want a vegetarian twist, replace chicken with firm tofu or tempeh and increase the chili paste for a spicier kick. Use vegetable oyster sauce and soy sauce alternatives to keep it plant-based.
You can vary the nuts too. Walnuts or almonds can substitute cashews if you prefer a different crunch or flavor. Just roast them similarly before adding.
Try mixing in other colorful vegetables like snap peas, carrots, or baby corn for added texture and nutrients. Adjust cooking times slightly for harder vegetables.
For a milder dish, reduce or omit the dried chilies and chili paste, balancing with a touch of honey or extra sugar for sweetness.
These variations keep the essence of Cashew Chicken intact while allowing you to tailor the meal to your tastes or dietary needs.
Cashew Chicken FAQ
What is Cashew Chicken?
Cashew Chicken is a popular Thai-inspired stir-fry featuring bite-sized chicken pieces cooked with roasted cashews, bell peppers, and a savory sauce made from soy, oyster, fish sauces, and chili paste. It combines tender meat and crunchy nuts for a balanced dish.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breasts but cut them thicker than half an inch and add some water to the marinade. This helps prevent the breast meat from drying out during cooking.
Are the dried chilies necessary?
Dried chilies add heat and a smoky flavor, but they are optional. You can adjust the spice level by including fewer chilies or skipping them entirely.
How do I keep cashews crunchy?
Always roast the cashews before adding them to the dish. Add them just before serving to maintain their crisp texture. Avoid cooking cashews too long in the sauce or they will become soggy.
Can I make this dish vegetarian?
Yes, substitute chicken with firm tofu or tempeh, and use vegetarian oyster sauce alternatives. Adjust chili paste to taste for desired heat.
How should I store leftovers?
Store leftover Cashew Chicken in an airtight container in the refrigerator for up to three days. Add cashews fresh before serving leftovers to keep crunch. For longer storage, freeze without cashews for up to two months.
Cashew Chicken
Equipment
- Wok or Large Skillet
- Oven
- Small Bowl
Ingredients
- 14 oz. boneless skinless chicken thighs cut into bite-sized pieces
- 2 tsp. soy sauce
- 2 Tbsp. neutral cooking oil (like vegetable or canola)
- 7-10 small to medium dried chilies optional
- 4 cloves garlic chopped
- 1/2 onion diced into 1-inch pieces
- 3/4 cup green bell pepper diced into 1-inch pieces
- 1 1/4 cups bell peppers red, orange, and/or yellow, diced into 1-inch pieces
- 3/4 cup unsalted roasted or raw cashews (plus extra for garnish)
- 2 green onions halved lengthwise and cut into 1.5-inch pieces
- 1 Tbsp. oyster sauce
- 1 Tbsp. soy sauce
- 1 tsp. Golden Mountain sauce or substitute with Maggi seasoning or extra fish sauce
- 1 tsp. fish sauce
- 1 1/2 tsp. sugar
- 1 1/2 Tbsp. Thai chili paste
- 1 tsp. toasted sesame oil
Instructions
- Preheat your oven to 350°F (175°C) and roast the cashews for about 8-10 minutes until slightly darkened, or 10-12 minutes if using raw cashews.
- Marinate the chicken thighs with soy sauce for at least 15 minutes.
- Mix oyster sauce, soy sauce, Golden Mountain sauce, fish sauce, sugar, chili paste, and sesame oil in a small bowl to create the sauce.
- Heat neutral oil in a wok or large skillet over low heat and add dried chilies. Stir until they puff up and turn maroon, then remove with a slotted spoon.
- Increase heat to high, add marinated chicken, and sear until browned on one side, then cook through.
- Add garlic and onion to the wok, cooking until fragrant. Then add bell peppers, cooked chicken, and sauce. Stir-fry for about a minute.
- Stir in green onions and cashews just before serving. Plate immediately.
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