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Thai Cashew Chicken is an easy week night dinner idea. The Thai Basil adds some amazing flavor.
We have a new Thai Street Food restaurant that opened up just down the street from us. They have a dish I have become pretty much obsessed with. I have been to this place three times and I’ve ordered it all three times – Thai Cashew Chicken.
The hardest part of making this dish is finding the Thai Basil. I ended up at a local Asian Market here in Portland and had a great time. But I also found the Thai Basil at Safeway later in the week.
You may wonder what the difference is between Thai Basil and the regular Sweet Basil you usually find in the grocery store. You can identify the Thai Basil by it’s purple stems. The flavor is also different. It has a stronger flavor and aroma.
There are hints of licorice, cinnamon, and mint. If you can’t find Thai basil in your supermarket, I would recommend using mint instead of sweet basil.
For some other delicious chicken dishes try these:
Some of my favorite kitchen tools I use to make Thai Basil Chicken:
5 QT. NON STICK FRYING PAN – this is my go to frying pan. The one I use more than any other. I love that it has a lid.
MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer!
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Thai Cashew Chicken Recipe
Thai Cashew Chicken
Ingredients
- 2 boneless, skinless chicken breasts cut into 1 inch pieces
- 4 cloves garlic minced
- 2 -4 Thai chilies diced small (I only used 1 because I don't like spicy)
- 1 Tbsp oil for frying
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 1 tsp sugar
- 1 C of Thai basil leaves
- 1/2 C cashews
Instructions
- Heat oil in pan.
- Add chilies and garlic in oil and stir for about 30 seconds or until fragrant.
- Add in chicken and stir.
- Stir until chicken is cooked through.
- Mix together oyster sauce, soy sauce and sugar.
- Pour over chicken and stir for another minute.
- Add in basil leaves and stir. Turn off heat. Basil only needs to cook for a very short time and it will continue to wilt when you remove it from the heat.
- Don't overcook the basil or it loses its flavor. Serve over rice.
Tips & Notes:
Nutrition Facts:
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Originally posted April 4, 2016
Nancy says
Really really good! Added some chopped red peppers and green onions for some extra nutrition. Thanks so much!
Iris says
There’s no mention of when to add the cashew to the chicken.
Teresa says
Where do you find thai basil leaves and chilies?
Denise Wilson says
Hi Leigh Anne, I’m still enjoying your blog after 7 years! This Thai Basil Chicken recipe is better than anything I could have imagined and I will be making it often! It had the added benefit of being super easy to put together. Thank you for sharing!
Leigh Anne says
Denise, Thanks so much for hanging in there with me and I’m so glad you loved the recipe. It’s one of my favorites.
nadine c webb says
I enjoy your recipes as they are easy and down to earth,(usually have most items needed already in the home) . I do sometimes have to edit for diabetic, but that is easy enough an
when I can’t I control my portions. Thanks for your time and effort to help with your recipes
Leigh Anne says
Nadine, I am so glad you enjoy them! Thanks for letting me know.