Thai Cashew Chicken Stir-Fry
Main course · Thai
Credit: Don't Go Bacon My Heart
A quick Thai-inspired chicken stir-fry with toasted cashews, peppers, onion, garlic, chili, and a sweet-salty sauce, served over rice.
Added Oct 19, 2026
PrepPrep time
15 min
CookCook time
15 min
ServingsServings
4 servings
Ingredients
1× yields 4 servings
500 g chicken breast, cut into bite-size pieces
2 tbsp soy sauce, divided
1 tsp salt
1/2 tsp black pepper
3 tbsp plain flour, for coating
3 tbsp neutral oil, divided
75 g cashews
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 red chili, sliced
3 spring onions, sliced
1 tbsp sugar
2 tbsp oyster sauce
1 tbsp soy sauce, for the sauce
Notes
Times are estimated from the method shown, since the source did not give exact measurements or timings. The first soy sauce amount seasons the chicken; the second goes into the stir-fry sauce. For a little more heat, add extra chili. Best served immediately over steamed jasmine rice. Leftovers keep refrigerated for up to 3 days and reheat well in a skillet over medium heat.
Preparation
1
Season the with , , and , then toss with until lightly coated.
2
Heat 1 tbsp of in a large wok or skillet over medium-high heat. Fry for 1-2 minutes, stirring often, until lightly golden, then transfer to a plate.
3
Add the remaining to the pan and fry the chicken for 4-6 minutes, turning as needed, until browned and cooked through.
4
Add , , , , and . Stir-fry for 2-3 minutes until the vegetables start to soften but still keep some crunch.
5
Stir in and return the fried to the pan.
6
Add , , and . Toss everything together for 1-2 minutes until the sauce coats the chicken and vegetables.
7
Serve hot over rice.
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