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Thai Cashew Chicken is a quick and flavorful stir-fry made with tender chicken, crunchy cashews, Thai basil, and a savory sauce. This easy homemade Thai recipe tastes just like your favorite takeout and is perfect for busy weeknights.
Why You’ll Love This Recipe
If you love takeout-style meals at home, this Thai Cashew Chicken is going to be a new favorite. We recently had a Thai street food restaurant open just down the street from us, and ever since my first visit I have been completely obsessed with their Thai Cashew Chicken. In fact, I’ve eaten there three times—and ordered this dish every single time! It was just too good not to recreate at home.
This recipe is packed with tender chicken, crunchy cashews, bold savory sauce, and fresh Thai basil for that signature restaurant-style flavor. It has the perfect balance of sweet, savory, and slightly spicy that makes every bite absolutely irresistible.
Ingredients Needed
- Chicken Breasts, skinless boneless chicken breasts. Can also use skinless, boneless chicken thighs.
- Cashews
- Thai Chilies
- Thai Basil
- Garlic
- Oil
- Oyster Sauce
- Soy Sauce
- Sugar
How to Make Thai Cashew Chicken
- Heat oil in large skillet or wok.
- Toss in chilies and garlic into hot oil and stir for about 30 seconds or until fragrant.
- Add in chicken(cut into bite-sized pieces) and stir until chicken is cooked through.
- Mix together oyster sauce, soy sauce and sugar in a small bowl.
- 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 from leigh Anne
- Prep everything before you start cooking. This dish comes together quickly, so have all your ingredients chopped, measured, and ready to go before turning on the stove.
- Use Thai Basil. Thai basil gives this dish its signature authentic flavor. Look for it at Asian markets or larger grocery stores in the fresh herb section. If you absolutely can’t find Thai basil, regular basil can work in a pinch, though the flavor will be slightly different.
- Cook over high heat. Stir-frying over medium-high to high heat helps give the chicken and vegetables that delicious restaurant-style flavor and texture.
- Don’t overcrowd the pan. Cook the chicken in batches if needed so it browns instead of steams.
- Toast the cashews. Lightly toasting the cashews before adding them enhances their flavor and adds even more crunch.
- Adjust the heat level. Add more or less chili depending on how spicy you like your Thai food.
- Serve immediately. Thai Cashew Chicken is best served hot right after cooking over jasmine rice while the sauce is glossy and the vegetables are crisp-tender.
Frequently Asked Questions
What is Thai basil and how is it different from regular basil?
Thai basil has a slightly spicy, peppery flavor with hints of licorice or anise that gives this dish its authentic Thai flavor. Regular basil is milder and sweeter but can be substituted if needed.
Can I make Thai Cashew Chicken ahead of time?
Yes, but it is best served fresh. You can prep all the ingredients ahead of time so it comes together quickly when ready to cook.
How spicy is Thai Cashew Chicken?
The spice level can vary depending on how much chili you add. You can easily adjust the heat to your preference.
Can I use a different protein?
Absolutely! This recipe works well with shrimp, beef, pork, or even tofu.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
This Thai Cashew Chicken is the perfect way to bring your favorite Thai restaurant flavors right into your own kitchen. With tender chicken, crunchy cashews, fresh Thai basil, and a bold, savory sauce, it’s a quick and flavorful meal that tastes like takeout but is easy enough for any night of the week. Once you see how simple it is to make at home, this delicious Thai cashew chicken may just become your new weeknight obsession too!
For some other delicious chicken dishes try these:
Be sure and follow me over on YouTube for weekly cooking demos.
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 cup Thai basil leaves
- 1/2 cup cashews
Instructions
- Heat oil in pan.
- Add chilies and garlic in oil and stir for about 30 seconds or until fragrant.
- Add in chicken (cut into bite-sized pieces) 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:
- Prep everything before you start cooking. This dish comes together quickly, so have all your ingredients chopped, measured, and ready to go before turning on the stove.
- Use Thai basil if possible. Thai basil gives this dish its signature authentic flavor. Look for it at Asian markets or larger grocery stores in the fresh herb section.
- Substitute if needed. If you absolutely can’t find Thai basil, regular basil can work in a pinch, though the flavor will be slightly different.
- Cook over high heat. Stir-frying over medium-high to high heat helps give the chicken and vegetables that delicious restaurant-style flavor and texture.
- Don’t overcrowd the pan. Cook the chicken in batches if needed so it browns instead of steams.
- Toast the cashews first. Lightly toasting the cashews before adding them enhances their flavor and adds even more crunch.
- Adjust the heat level. Add more or less chili depending on how spicy you like your Thai food.
- Serve immediately. Thai Cashew Chicken is best served hot right after cooking while the sauce is glossy and the vegetables are crisp-tender.
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Nutrition Facts:
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.