This is one of my fave dishes that leans toward the Asian side, and it’s a play on Thai Cashew Chicken. Actually, until recently, even tho I’ve been making this for decades, I didn’t even realize the distinction between the different types of Cashew Chicken. Live and learn, amirite!
Thai Cashew Chicken
Some of the ingredients might have clued me in; many are classically Thai. What really did it was when a family member who hails from China took a peek and said: “No no no no no no, you use Hoisin!” I still smile because it wasn’t just on “no” it was like 37. And yes, a Chinese version does use hoisin, and is on my list to make, since I have the inside scoop, lol!
About Thai Cashew Chicken:
This gorgeous Thai-inspired stir fry has long become a family fave, on rotation frequently. It stands in contrast to our American Cashew Chicken with its bright, slightly spicy sauce (you can make it as spicy or not according to taste) and an array of beautifully stir-fried veggies.
Like many Asian dishes, it looks like a lot of ingredients. Don’t be dismayed! I’m gonna give you some common options just in case your pantry doesn’t look like mine, although if you cook along with me, you might be persuaded to gradually pick up items here and there. And in spite of the list, the recipe is simple and super fast.
Thai Cashew Chicken
Hints for Making Thai Cashew Chicken:
This is a fast recipe. The chicken has a short (30-minute) marinade is easily done as the rest of the ingredients are prepped. It gives it the silky texture often seen in Asian dishes and so much flavor. Start your rice about the time the chicken is done marinating. The cook time for the dish is around 15 to 20 minutes, tops.
Don’t burn the cashews! They take minutes to cook! Pay attention to the cut sizes, and have everything ready to go before the cooking starts. Be prepared to adjust the heat while cooking, and when finished, remove from the pan immediately! The cabbage can overcook, and no one wants that. It should be crisp/tender when finished.
Once the chicken and sauce are added, the sauce thickens immediately. Take it off heat, taste, and adjust the flavors. If you want more saltiness, add more soy or fish sauce. More heat? I’d suggest adding a bit of Chile Garlic Paste or Sriracha. For more sweet or more sour, add more sugar or a little more vinegar or lemon.
Serve With:
This is a complete meal on its own, but of course, you’ll want to serve it with rice.
If you want to make it an occasion, consider any of your favorite apps, egg rolls, wontons, etc., and maybe a soup, like you might get with a meal at an Asian restaurant. (At least here in the US.) I will always go for Hot & Sour Soup, myself!
Leftovers:
Store in the refrigerator, tightly covered, for three to four days.
- For best results, reheat servings, lightly covered, in the microwave.
- Do not freeze. It will not do well upon thawing.
Other Dishes You Might Like:
Chinese Black Pepper Steak
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
For this recipe:
Like many stir-fries, you can go very light on the protein, heavier on the vegetables and save a little money; it just depends on your family’s tastes. None of the veggies here are pricey unless maybe you use bok choy (which is fabulous).
Make sure to check out any Asian markets if they are available to you; you’ll usually find the pricing bette
Asian Condiments and Ingredients:
- Sales are usually unadvertised and often happen before the Chinese New Year. If your store has them, check the American/Asian and International aisles.
- Asian markets will usually have best pricing. While there, check around. Pricing on chicken and other proteins is often outstanding.
- Some basic items, like Soy Sauce, are now carried at the discount groceries, and many condiments are carried in larger grocery stores.
Boneless Skinless Chicken Breast:
There are options when it comes to purchasing boneless, skinless chicken breasts. Generally, buying in larger amounts means you’ll pay less per pound.
- Chicken drops to a low once a quarter. Know the pricing in your area, what’s a good deal, and a great one and never pay full price. Stock the freezer at rock-bottom. Divide family packs into amounts for meals.
- Take it one step further and reduce today’s huge breasts into actual serving sizes. Often, large ones can be cut in half, and smaller ones trimmed to size. Package trimmings for stir-fries, casseroles, chicken strips, and so on.
- See this post on Bagged Frozen Breasts and this post on Bone-In and Boneless.
- Compare sale pricing at all the available stores, and fresh to frozen. Frozen is often priced in ounces; learn how to compare to fresh, priced by the pound. Unless it’s a great sale, it will almost always be more per pound than fresh chicken on sale.
Mushrooms:
Whole mushrooms keep better. Store by poking a hole or two in the plastic on top, then poking several holes in the bottom; place upside down in the fridge. This reduces condensation and buys a couple of days.
- Mushrooms are often 1/2 off before holidays. Discount store’s everyday pricing rivals grocery stores’ best sales. Buyer’s clubs aren’t the cheapest option, but their mushrooms are always gorgeous.
- The bargain is the button; its nutritional value is nearly identical to its pricier cousins.
Thai Cashew Chicken
Thai Cashew Chicken
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Chicken Main Dish
- Cuisine: Thai
Ingredients
See body of post for substitutions.
Ingredients for Stir Fry:
- 1 to 2 chicken breasts, cut into thin strips, marinated 30 minutes (see marinade, below)
- 3 to 4 tablespoons oil
- 1/2 cup cashews, dry roasted, unsalted
- 1 onion, sliced in half and then lengthwise
- 8 ounces mushrooms, sliced
- 3 to four 4 cloves garlic, minced
- 1 to 4 or more thinly sliced red Thai chilies (I prefer one.)
- 1 lemongrass stalk, pale section sliced and minced
- 1/2 small-sized head cabbage or Chinese cabbage, quartered and then thinly (about 3/8″ to 1/2″ inch or so) sliced, or equal amount of Bok Choy, sliced thinly
- 3 to 4 stalks celery and leaves, thinly sliced on the diagonal
- stir fry sauce (below)
- 4 to 5 green onions, sliced diagonally into 2-inch pieces
Marinade for the Chicken:
- 2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons Mirin
- 1 teaspoon sesame oil
Stir Fry Sauce:
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 3 tablespoons Mirin
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- pinch of white pepper
Instructions
Mix ingredients for marinade: Add cornstarch to a bowl, slowly add in liquid ingredients, stirring well to dissolve cornstarch. Add chicken, toss to coat and marinate while preparing the rest of the ingredients for the meal.
Combine sauce ingredients, starting with cornstarch and blending in the same way. Taste sauce, and adjust to your liking. if you wish a bit more tang, add a bit more rice vinegar. If not salty enough, add a bit more fish sauce, and if you’d like it sweeter, a bit more sugar. Make a note for next time! Set aside. Cornstarch may thicken and settle at the bottom, stir before using.
In a large wok or frying pan, add oil. Heat to medium-high. Tilting to pool the oil at one edge if using a frying pan, add cashews, stirring constantly until lightly browned. Remove promptly and set aside on a paper towel-lined plate to drain. Remove all but a tablespoon or two of the oil and reserve the portion you’ve removed.
Add chicken and cook, stirring, until it turns white and is just cooked through. Remove and set aside. Wipe the skillet or wok clean if necessary, and add a tablespoon of the reserved oil. Fry the garlic, chili and lemongrass (or lemon zest) over medium-high heat until fragrant.
Add mushrooms and onion, and continue to cook, two to three minutes. If the pan becomes too dry, add a little of the reserved oil. Add the cabbage and celery, turn the heat down to medium and cook until slightly wilted, stirring often, but still retains some crispness.
Add the sauce (remember to stir or whisk sauce before adding.) Continue stirring until the sauce boils and thickens slightly, one to two more minutes. Taste the sauce and adjust to taste. Immediately add the chicken back in with any accumulated juices along with the green onion. Toss and stir to combine. It is best to remove immediately from the skillet; it will continue to cook from residual heat.
Garnish with cashews and serve over rice.
Notes
Note: nutrition based on 6 servings using 12 ounces of chicken.
Nutrition
- Serving Size: 1/6th
- Calories: 287
- Sugar: 9 grams
- Sodium: 1047 mg
- Fat: 16 grams
- Saturated Fat: 2 grams
- Carbohydrates: 21 grams
- Fiber: 3 grams
- Protein: 18 grams
- Cholesterol: 33 mg
Hey Everyone! I hope you enjoy this family favorite, Thai Cashew Chicken. I’ve been making it since the 1980s, first published it in 2014 and updated it in 2020 (photos) and text in 2025. The recipe has remained the same. Thanks for visiting, and while you’re here, feel free to explore the site. Comments and shares are always appreciated. Mollie