Thai Cashew Chicken Stir Recipe – Thai Special
Thai Cashew Chicken Stir-Fry is a vibrant dry-style stir-fry that delivers big flavors with minimal sauce. Featuring juicy chicken pieces, toasted cashews, bell peppers, onions, and chopped chilies, all tossed in a bold, umami-rich Thai sauce with soy, fish, or oyster elements. This crunchy cashew chicken is a go-to weeknight Thai dish—fast, satisfying, and always crowd-pleasing when served over jasmine rice.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Thai Cashew Chicken Stir Ingredients :
- 400g (14 oz) chicken breast fillets, cut into bite-sized pieces
- 1/2 cup corn flour (cornstarch)
- Sea salt, to taste
- Vegetable oil for deep frying, plus 1 tablespoon extra
- 3 garlic cloves, roughly chopped
- 1 onion, thinly sliced
- 1/2 cup raw cashews
- 2 capsicums (bell peppers), deseeded and cut into bite-sized pieces
- 5 dried red chillies, cut into small pieces
- 1/4 cup sliced spring onions (scallions)
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1 teaspoon dark sweet soy sauce
- 1/2 teaspoon corn flour (cornstarch)
How to Make Thai Cashew Chicken Stir
Prepare the stir-fry sauce by whisking the ingredients together in a small bowl.
Fill a saucepan or wok about a quarter full with vegetable oil. Heat over high heat until the oil reaches 165°C/325°F or shows small bubbles when a wooden spoon is dipped in.
Season the chicken with salt and coat it with corn flour, shaking off any excess. Carefully add half of the chicken to the hot oil. Cook, turning occasionally, for 3-4 minutes until the exterior is just sealed but not golden. Transfer to a tray lined with paper towels to drain. Repeat with the remaining chicken and flour.
Heat 1 tablespoon of oil in a clean wok or large frying pan over medium-high heat. Add the garlic and onion, stir-frying for about 30 seconds. Add the cashews and dried chilies, stir-frying for another 30 seconds until the cashews start to turn golden. Add the capsicums and stir-fry for an additional minute. Then add the cooked chicken and stir-fry sauce, stirring continuously for 2-3 minutes until the sauce thickens and coats everything evenly. Mix in the spring onions, toss briefly, and serve immediately.
Recipe Notes
Toast Cashews First: Begin by toasting raw, unsalted cashews until golden to boost nuttiness and texture.
Use Chicken Thighs: They stay juicier and better tolerate high-heat stir-frying than lean cuts.
Stir-Fry Quickly: Heat the pan hot and move fast—add aromatics, then chicken, then veggies and sauce for vibrant flavor.
Use Dry-Style Sauce: Keep the sauce minimal—it’s meant to coat, not drown, so the stir-fry stays flavorful yet balanced.
Serve Immediately: This dish is at its best right off the wok—crispy, aromatic, and paired with steamed rice for soaking up every flavorful bit.
