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Thai Cashew Chicken is a fast and easy stir fry recipe that is just as delicious as your favorite Thai take out.
Why You’ll Love This Recipe
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 found it at a local Asian Market and they also carry it at my local Safeway. Once you have secured the basil, the rest of the dish is a cinch to make.
Ingredients
- Chicken Breasts
- Cashews
- Thai Chilies
- Thai Basil
- Garlic
- Oil
- Oyster Sauce
- Soy Sauce
- Sugar
How to Make Thai Cashew Chicken
- Heat oil in pan.
- Add chilies and garlic in oil and stir for about 30 seconds or until fragrant.
- Add in chicken and 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.
For some other delicious chicken dishes try these:
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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:
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.