Description
This Thai Cashew Chicken recipe delivers a perfect balance of sweet, savory, and spicy flavors with tender chicken, crunchy cashews, fresh vegetables, and a flavorful sauce. Served over fluffy white rice, it’s a wholesome and satisfying dish that’s easy to prepare in about 45 minutes, making it ideal for weeknight dinners.
Ingredients
Main Ingredients
- 1 cup white rice (uncooked, cook according to the package)
- 1-1½ lb chicken breast, cubed
- ⅓ cup whole cashews, raw
- 1 red bell pepper, cubed
- 1 small yellow onion, cubed
- 1 small broccoli head, chopped
- 2-3 red fresno peppers
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup fresh spinach, chopped
- Chopped basil, for garnish
Oils & Sauces
- 2 tsp sesame oil (separated)
- ¼ cup soy sauce, low sodium
- 1 tsp fish sauce (optional)
- 3 tbsp rice vinegar
Seasonings & Spices
- 3 tbsp brown sugar
- 3 tbsp cornstarch (or arrowroot, for chicken coating)
- 1 tbsp cornstarch (for thickening sauce)
- ½ tsp dried cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
Other
- 4 tbsp water
Instructions
- Toast Cashews: Heat 1 tsp sesame oil over medium heat in a wok or large skillet. Add the raw cashews and cook for 4 minutes, stirring frequently, until they become dark golden and crunchy. Be careful not to burn them as they brown quickly. Remove with a slotted spoon and set aside in a small bowl.
- Sauté Vegetables: Using the leftover oil in the skillet, turn heat up to medium-high and add the red bell pepper, chopped broccoli, and yellow onion. Cook for about 4 minutes until the vegetables start sweating. Then add the minced garlic and ginger, stirring briefly. Remove the veggies to the side along with the cashews.
- Prepare Rice: Begin cooking white rice according to package instructions, typically taking about 20 minutes, timing it to finish with the rest of the dish.
- Coat Chicken: In a bowl, whisk together 3 tbsp cornstarch, dried cayenne pepper, salt, black pepper, and red pepper flakes. Toss the cubed chicken breasts in this mixture until fully coated. This will give the chicken a nice crispy texture when cooked.
- Cook Chicken: Add another 1 tsp sesame oil to the same skillet and heat over medium-high heat. Arrange the coated chicken pieces in the skillet in a single layer, making sure not to crowd or overlap. Cook for 4-5 minutes on each side until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Make Sauce: While the chicken cooks, whisk together soy sauce, brown sugar, rice vinegar, water, 1 tbsp cornstarch, and optional fish sauce in a bowl. When the chicken is nearly done, pour the sauce into the skillet along with the sautéed vegetables, spinach, and toasted cashews.
- Simmer and Finish: Stir everything together and simmer for 2-3 minutes until the sauce thickens and everything is heated through. Remove from heat immediately to prevent overcooking.
- Serve: Serve the Thai Cashew Chicken hot over the cooked white rice and garnish with chopped fresh basil. Enjoy your flavorful and nutritious meal!
Notes
- Use raw whole cashews for best toast and texture results; roasted cashews can burn quickly.
- Adjust the number of red fresno peppers and cayenne pepper to control spiciness based on your preference.
- Arrowroot powder can be used as a cornstarch substitute for gluten-free or paleo variations.
- Fish sauce is optional but adds authentic umami flavor typical of Thai cuisine.
- If you prefer a milder sauce, omit the cayenne and reduce red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
