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ThaiNon-veg

Thai Cashew Chicken

Stir-fried chicken with toasted cashews and dried chili.

20 min3 serveseasy

Thai Cashew Chicken is a classic protein-forward Thai recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 20 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 20 minutes without much fuss. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are chicken breast, cashews and bell pepper. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: chicken thighs are more forgiving than breasts if you tend to overcook protein.

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Nutrition · per servingestimated

192

kcal

19g

Protein

17g

Carbs

5g

Fat

high-proteinquick

Ingredients

  • chicken breast400 g
  • cashews0.5 cup
  • bell pepper1
  • onion1
  • dried chili6
  • garlic3 cloves
  • oyster sauce2 tbsp
  • soy sauce1 tbsp
  • sugar1 tsp
  • oilstaple

Method

  1. 1
    Step 1 ~5 min

    Toast cashews in dry pan; reserve.

  2. 2
    Step 2 ~5 min

    Sear chicken; remove.

  3. 3
    Step 3 ~5 min

    Stir-fry garlic, onion, pepper and chilies.

  4. 4
    Step 4 ~5 min

    Return chicken with sauces and cashews; toss till glossy.

Per-step times are approximate and based on the total cook time of 20 minutes.

Pro tips & common mistakes

  • Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
  • Cook hot and fast in small batches. Overcrowding the pan drops the temperature and you end up steaming instead of stir-frying.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Thai Cashew Chicken take to cook?
From prep to plate, Thai Cashew Chicken takes about 20 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Thai Cashew Chicken vegetarian?
No — this version contains non-vegetarian ingredients (chicken breast, cashews, bell pepper). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Thai Cashew Chicken?
The headline ingredients are chicken breast, cashews, bell pepper. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Thai Cashew Chicken?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Thai Cashew Chicken?
Thai Cashew Chicken pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.