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Thai Cashew Chicken Stir Fry

This is a super quick Chicken Stir fry recipe with the added crunch of perfectly roasted Cashews and packed with Thai flavours. You can either serve it as an appetizer or with rice/noodles for a complete meal.
Course Appetizer, Side Dish
Cuisine Asian, thai
Keyword Thai Cashew Chicken Stir Fry
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4 servings
Calories 461kcal
Author Subhasmita


  • 2 medium boneless chicken breast (about 250 - 300 grams of chicken)
  • 1.5 tablespoon Cornflour / Cornstarch
  • ¼ teaspoon pepper
  • 3 tablespoon Oil
  • 2 dry red chilli
  • ½ tablespoon minced Garlic
  • 2 Green onion (white and green part separated, chopped)
  • 2 bird eye chillies (optional)
  • 1 red bell pepper cubed
  • 150 grams Raw whole Cashew

For Stir fry Sauce

  • 1 teaspoon light soy sauce
  • 1 teaspoon Dark Soy sauce
  • 1 teaspoon Oyster Sauce
  • 1 tablespoon Fish Sauce
  • 2 teaspoon Sugar
  • 2 tablespoons Water


  • To make the sauce, mix all the ingredients and keep it aside.
  • In a wok heat 2 tablespoons of Oil. Add cashews and cook for 3-4 minutes. Keep stirring continuously for even browning (Keep a close eye towards the end, else the cashews will burn in no time and will taste bitter).
  • Using a slotted spoon, remove cashew from the wok draining excess oil. Keep the cashews aside.
  • Cut chicken breast to bite-size pieces. Sprinkle cornstarch and pepper. Toss to coat chicken well.
  • Add coated chicken breast to the same hot wok (there would be remaining oil after frying cashews).
  • Separate any chicken pieces stuck together and cook on high heat for 2 minutes. Flip and cook for another minute. Using a slotted spoon remove the chicken pieces. Then chicken needs to be just cooked through. (It will get cooked further along with the sacue later)
  • Add the remaining 1 tablespoon oil. Add dry red chilli, chopped garlic, birds eye chilli (if using) , white parts of the green onion. Saute on high heat for 30 seconds, until the garlic is aromatic.
  • Add red pepper. Saute for another 30 seconds.
  • Add cooked chicken, roasted cashew and stir fry sauce. Toss everything well and cook for about 1 minute until the sacue has thickened and coats the chicken well.
  • Switch off the flame and stir in the green onion.
  • Serve with rice/noodles or as an appetizer.



  1. Try using raw cashew and fry it in the oil. If using roasted cashew instead, then make sure they are not salted. 
  2. You can also use a small stalk of lemongrass slightly crushed. Remove it while serving. 
  3. Fish sauce though has a funky smell, once added to the dish, it elevates the flavours to another level. So, don't skip it. 
  4. Instead of light and dark soy sauce, you can use all-purpose soy sauce. Though there will be a slight change in colour and flavour. 
  5. The sauces have enough salt in them, so no need of adding extra salt. 


Serving: 1serving | Calories: 461kcal | Carbohydrates: 18g | Protein: 32g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 700mg | Potassium: 771mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1027IU | Vitamin C: 41mg | Calcium: 32mg | Iron: 3mg