Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
This Thai Cashew Chicken is a great homemade version of our favorite takeout. The tender bites of chicken are covered in a very savory and slightly sweet sauce. This delicious Thai Cashew Chicken is an amazing weeknight dinner loaded with crisp toasted cashews. Whip this dish up in under thirty minutes and serve over rice for an easy and filling meal any time!
Ingredients
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Sauce:
2 tsp Oyster Sauce
2 cloves Garlic, chopped
2 tbsp Light Soy Sauce
1 tbsp Dark Sweet Soy Sauce
1 tsp Cornstarch
½ c. Water
¼ tsp Ground White Pepper (optional)
½ tsp Red Pepper Flakes (optional – skip if you don’t want the dish to be spicy)
Cashew Chicken:
1 pound Boneless, Skinless Chicken Breast, chopped
½ Yellow Onion, sliced
3 stalks of Green Onions, chopped
½ Red Bell Pepper, sliced
1 tbsp All-Purpose Flour
¼ c. Cooking Oil (like vegetable or peanut oil)
½ c. Raw Cashews (or use roasted and unsalted cashews)
Rice, for serving
pinch salt
How to make Thai Cashew Chicken
Step 1: For the sauce, mix the garlic, water, light soy sauce, dark sweet soy sauce, and oyster sauce until combined. Stir in the cornstarch. If using, add the red pepper flakes and white pepper. Set aside.
Step 2: Slice the red pepper and onion and mix well. Then, chop the green onions. Sprinkle the diced chicken with salt and flour. Toss well until coated.
Step 3: In a wok, heat the cooking oil over medium-high heat. Add the cashews to the wok once the oil is hot and saute for about 1 to 2 minutes or until golden brown and toasted. On a paper-towel-lined plate, transfer the cashew, leaving the oil in the wok.
Step 4: Add the chicken to the wok and cook in the remaining oil for about 2 minutes, undisturbed, until the bottom has browned. Cook further, turning often, until the chicken is cooked through and golden brown. This takes another 6-7 minutes.
Step 5: To the plate with the cashews, transfer the chicken.
Step 6: Add the onions and bell peppers to the same wok and saute in the remaining oil for about 3-4 minutes or until tender. If the pan begins to look dry, add a splash of water.
Step 7: Over the onions and peppers, pour the sauce. Let the sauce simmer for about 1 to 2 minutes or until the sauce begins to thicken. Next, add the green onions, chicken, and cashews. Cook for an additional minute.
Step 8: Serve the Thai cashew chicken right away over rice. Enjoy!
Nutrition Facts:
Calories: 377 kcal | Carbohydrates: 11g | Protein: 29g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 978mg | Potassium: 631mg | Fiber: 1g | Sugar: 3g | Vitamin A: 664IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 2mg

Ingredients
- Sauce:
- 2 tsp Oyster Sauce
- 2 cloves Garlic, chopped
- 2 tbsp Light Soy Sauce
- 1 tbsp Dark Sweet Soy Sauce
- 1 tsp Cornstarch
- ½ c. Water
- ¼ tsp Ground White Pepper (optional)
- ½ tsp Red Pepper Flakes (optional - skip if you don't want the dish to be spicy)
- Cashew Chicken:
- 1 pound Boneless, Skinless Chicken Breast, chopped
- ½ Yellow Onion, sliced
- 3 stalks of Green Onions, chopped
- ½ Red Bell Pepper, sliced
- 1 tbsp All-Purpose Flour
- ¼ c. Cooking Oil (like vegetable or peanut oil)
- ½ c. Raw Cashews (or use roasted and unsalted cashews)
- Rice, for serving
- pinch salt
Instructions
Step 1: For the sauce, mix the garlic, water, light soy sauce, dark sweet soy sauce, and oyster sauce until combined. Stir in the cornstarch. If using, add the red pepper flakes and white pepper. Set aside.
Step 2: Slice the red pepper and onion and mix well. Then, chop the green onions. Sprinkle the diced chicken with salt and flour. Toss well until coated.
Step 3: In a wok, heat the cooking oil over medium-high heat. Add the cashews to the wok once the oil is hot and saute for about 1 to 2 minutes or until golden brown and toasted. On a paper-towel-lined plate, transfer the cashew, leaving the oil in the wok.
Step 4: Add the chicken to the wok and cook in the remaining oil for about 2 minutes, undisturbed, until the bottom has browned. Cook further, turning often, until the chicken is cooked through and golden brown. This takes another 6-7 minutes.
Step 5: To the plate with the cashews, transfer the chicken.
Step 6: Add the onions and bell peppers to the same wok and saute in the remaining oil for about 3-4 minutes or until tender. If the pan begins to look dry, add a splash of water.
Step 7: Over the onions and peppers, pour the sauce. Let the sauce simmer for about 1 to 2 minutes or until the sauce begins to thicken. Next, add the green onions, chicken, and cashews. Cook for an additional minute.
Step 8: Serve the Thai cashew chicken right away over rice. Enjoy!