What should I serve alongside cashew chicken?

The best pairing is steamed jasmine rice, which soaks up the sauce. Sticky rice is another great option, especially in northern Thai style. For a full meal, consider adding a fresh green papaya salad or a bowl of Tom Yum soup on the side.

How can I make the dish less spicy?

Reduce the number of dried chilies or remove their seeds before cooking. You can also add more vegetables or a splash of water to mellow the spice. For very mild palates, omit the chilies entirely and rely on bell peppers for flavor.

Can I make this dish without fish sauce?

Yes. Fish sauce adds depth and authenticity, but you can replace it with extra soy sauce or vegan oyster sauce. The result will still be delicious, just a little less complex in flavor.

What is the difference between Thai cashew chicken and the Chinese takeout version?

The Thai version includes dried chilies, fish sauce, and palm sugar, which give it a smoky and spicy profile. The Chinese takeout style is often sweeter, with more sauce and vegetables like celery or carrots. Both are tasty but offer very different flavor experiences.

Thai Chicken with Cashew Nuts and Dried Chili

Description

A quick, restaurant-style Thai stir-fry with tender chicken, crunchy cashews, smoky dried chilies, and a savory-sweet sauce. Perfect over jasmine rice.

Ingredients

Scale

400 g (14 oz) boneless chicken breast or thighs, cut into bite-sized pieces
1 cup cashew nuts (unsalted, roasted or lightly fried until golden)
6–8 dried red chilies, cut into 2–3 pieces each
2–3 garlic cloves, minced
1 small onion, sliced
1 bell pepper (red or green), sliced
2–3 spring onions, cut into 2-inch pieces
3 tbsp vegetable oil
Sauce mix:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce (for color)
1 tbsp fish sauce (optional, for authentic flavor)
1 tbsp sugar (palm sugar if available)
2 tbsp water or chicken stock

Instructions

Prepare the sauce: In a small bowl, mix soy sauce, oyster sauce, dark soy sauce, fish sauce (if using), sugar, and water. Stir until the sugar dissolves and set aside.
Toast the cashews: Heat a little oil in a pan or wok and lightly fry the cashew nuts until golden brown. Remove and set aside. (If using already roasted nuts, skip this step.)
Fry the chilies: In the same oil, add the dried chilies and fry quickly until they darken slightly and release aroma. Remove and set aside to prevent burning.
Cook the chicken: Add garlic to the remaining oil, stir-fry until fragrant. Add the chicken pieces and cook on medium-high heat until they are nearly cooked through.
Add vegetables: Toss in onion and bell pepper, stir-fry for 1–2 minutes until slightly softened.
Add sauce: Pour in the prepared sauce, stir well to coat the chicken and veggies evenly. Let it cook for 2–3 minutes until the sauce thickens slightly.
Finish with cashews and chilies: Add the roasted cashews, fried dried chilies, and spring onions. Stir quickly, then turn off the heat.
Serve: Transfer to a plate and serve hot with steamed jasmine rice.

Notes

Use chicken thighs for extra juiciness; breasts for a leaner option.
Control heat by reducing chilies or removing their seeds.
Swap bell pepper with broccoli, snap peas, or zucchini for more veggies.
Palm sugar adds round sweetness; white or brown sugar works in a pinch.
For a thicker, glossy sauce, whisk 1 tsp cornstarch into the sauce mix.
Make it pescatarian/halal-friendly by verifying fish sauce brand or replace with extra soy sauce.
Vegetarian version: replace chicken with firm tofu and fish sauce with vegetarian oyster sauce.
Add cashews at the end to keep them crunchy.
Meal prep: chop ingredients and mix sauce up to 24 hours ahead.
Leftovers keep 3 days refrigerated; reheat gently with a splash of water or stock.

Nutrition

Serving Size: 1 portion (about 1/4 of recipe)
Calories: 480
Sugar: 7 g
Sodium: 900 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 90 mg

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