Thai Cashew Chicken

Thai Cashew Chicken is a fast and easy stir fry recipe that is just as delicious as your favorite Thai take out.

Course Main Dish

Cuisine Chinese

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 197kcal

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.

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.

Recipe adapted from Eating Tha iFood