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Thai Cashew Chicken Stir-Fry

ng Time: 10 minutes minutes Cook
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Thai cuisine is a delightful tapestry of vibrant flavors and textures, and one dish that perfectly encapsulates this culinary brilliance is Thai Cashew Chicken Stir-Fry. Originating from the bustling streets of Thailand, this dish is a harmonious blend of tender chicken, crunchy cashews, and an array of aromatic spices and herbs. In this culinary journey, we’ll explore the historical roots of this Thai favorite and provide a step-by-step guide on how to recreate it in your own kitchen.

Historical Context: The origins of Thai Cashew Chicken Stir-Fry can be traced back to the bustling street food culture of Thailand. Thai cuisine is renowned for its balance of sweet, salty, sour, and spicy flavors, and this dish exemplifies that balance beautifully. While the precise history of this dish is not well-documented, it likely emerged as a result of Thai culinary ingenuity and the availability of locally sourced ingredients like cashews, chicken, and vibrant herbs.


1. Prepare the Chicken:

  • Thinly slice the chicken breasts or thighs for even cooking.
  • Create a marinade by combining soy sauce, rice wine (or dry sherry), and cornstarch.
  • Place the sliced chicken in a mixing bowl and pour the marinade over it. Toss to coat evenly and set aside for about 10 minutes.

2. Make the Stir-Fry Sauce:

  • Whisk together oyster sauce, soy sauce, fish sauce, sugar, and chili paste in a small bowl. This savory-sweet sauce will infuse the stir-fry with complex flavors.

3. Heat the Wok:

  • Place a wok or large skillet over high heat. Add vegetable oil and heat until it shimmers, about a minute.

4. Sear the Chicken:

  • Add the marinated chicken to the hot wok, spreading it out in a single layer. Allow it to sear for 2-3 minutes without stirring, until it develops a golden-brown color.
  • Stir the chicken occasionally until it’s cooked through, approximately 5-6 minutes.

5. Add the Aromatics:

  • Stir in the minced garlic and cook for about 30 seconds until fragrant.

6. Introduce the Vegetables:

  • Toss in the thinly sliced bell peppers and red onion. Stir-fry for an additional 2-3 minutes until the vegetables start to soften but maintain their vibrant colors and crispness.

7. Pour in the Sauce:

  • Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to coat everything evenly and allow the sauce to simmer for 1-2 minutes, thickening slightly.

8. Incorporate the Cashews:

  • Gently fold in the roasted cashews. Their nutty crunchiness adds a delightful contrast to the dish.

9. Finish and Garnish:

  • Taste the stir-fry and adjust the seasoning if needed. Add more chili paste if you prefer more heat.
  • Remove the wok from heat, and garnish with fresh cilantro leaves.

10. Serve:

  • Transfer the Thai Cashew Chicken Stir-Fry to a serving platter.
  • Serve it hot with lime wedges on the side, allowing diners to add a zesty squeeze of lime juice to their liking.

Conclusion: Thai Cashew Chicken Stir-Fry is a splendid representation of Thai cuisine’s ability to balance a spectrum of flavors. Its origins in Thai street food culture speak to the country’s rich culinary heritage. By following these simple steps and embracing the exotic flavors of Thailand, you can create an authentic and delicious Thai Cashew Chicken Stir-Fry right in your own kitchen. So, fire up your wok, gather your ingredients, and embark on a culinary journey to Thailand without leaving your home. Your taste buds will thank you for it!


prep time
eparation Time: 20 minutesnutes
cooking time
ng Time: 10 minutes minutes
4 4 servings
total time
Time: 30 minutes minutes


  • f

  • Wok or large skillet

  • Mixing bowls

  • Sharp knife

  • Cutting board

  • Wooden spoon or spatula

  • Measuring spoons and cups

  • Small bowl for marinating

  • Serving plattere and cutting board

  • Mixing bowl

  • Spoon

  • Fork

  • Citrus juicer

  • Small whisk


  • 4 ripe avocados

  • 2 cups cooked chicken breast, diced

  • 1/2 cup red bell

  • 1 pound boneless, skinless chicken breasts or thighs, thinly sliced

  • 1 cup roasted cashews

  • 2 bell peppers (preferably red and yellow), thinly sliced

  • 1 red onion, thinly sliced

  • 3 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 2 tablespoons oyster sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon sugar

  • 1 teaspoon chili paste (adjust to taste)

  • Fresh cilantro leaves for garnish

  • Lime wedges for servingpepper, finely diced

  • 1/2 cup celery, finely chopped

  • 1/4 cup red onion, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/3 cup mayonnaise

  • 2 tablespoons Greek yogurt

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste


Prepare the chicken and marinate.
Create the stir-fry sauce.
Sear chicken, add aromatics, and vegetables.
Finish with cashews, garnish, and serve.
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