![- 1 lb (450g) chicken breast, thinly sliced - 1 cup raw cashews - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 small onion, sliced - 3 cloves garlic, minced - 1 tablespoon grated ginger - 1 cup broccoli florets You start with chicken breast, as it cooks fast and stays juicy. Cashews add a great crunch. Use fresh vegetables like bell peppers, onion, and broccoli for color and nutrition. They keep the dish light and vibrant. - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option) - 1 tablespoon fish sauce (optional for extra depth) These sauces bring umami to the dish. Soy sauce adds saltiness, while oyster sauce gives sweetness. Fish sauce, though optional, deepens the flavor. You can skip it if you want a lighter dish. - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 2 teaspoons sesame oil Cornstarch is your thickener. It helps the sauce cling to the chicken and veggies. Vegetable oil is perfect for high heat, while sesame oil adds a nutty flavor at the end. For the full recipe, check out the details above. 1. Prepare the cornstarch mixture. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water. This thickens the sauce later. 2. Slice the chicken and vegetables. Cut 1 pound of chicken breast into thin strips. Slice 1 red bell pepper, 1 green bell pepper, and 1 small onion. Mince 3 cloves of garlic and grate 1 tablespoon of ginger. This helps in quick cooking and even flavor. 1. Toast the cashews. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add 1 cup of raw cashews and toast them for 2-3 minutes until they turn golden. Remove them and set aside. 2. Stir-fry the chicken and vegetables. In the same skillet, add another tablespoon of vegetable oil. Once hot, add the sliced chicken with a pinch of salt and pepper. Cook for 5-7 minutes until the chicken is done. Take it out and set aside. 3. In the skillet, add the sliced onion, minced garlic, and grated ginger. Stir-fry for about 1 minute until fragrant. Then, add 1 cup of broccoli florets and the sliced bell peppers. Stir-fry for another 3-4 minutes until the veggies are crisp-tender. 1. Add the cooked chicken back to the skillet. Pour in 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of fish sauce if you want extra depth. Add 2 teaspoons of sesame oil too. Stir everything well for about 2 minutes. 2. Now, slowly pour in the cornstarch mixture while stirring. Cook for another minute until the sauce thickens and coats the chicken and veggies nicely. 3. Finally, sprinkle the toasted cashews over the stir fry. Toss everything together before removing it from heat. When you serve this dish, make sure to enjoy it over fluffy jasmine rice for the best taste! For the complete step-by-step guide, check out the Full Recipe. To make a great stir fry, start by adjusting flavors to suit your taste. Taste the sauce before adding it to the pan. If you want it sweeter, add more soy sauce or a bit of sugar. For more heat, try adding some chili flakes. Cooking times matter for crisp-tender vegetables. Stir-fry broccoli for about three to four minutes. This keeps it bright and crunchy. Always add the softer vegetables, like bell peppers, later. This way, they stay tasty. For the best results, use a non-stick skillet or a wok. These pans heat evenly and let food slide easily. If you want a great sear, use a heavy cast iron skillet. High heat is key for stir frying. It cooks food fast and keeps flavors locked in. Make sure to preheat your pan before adding oil. This helps achieve that perfect crisp. Garnish your dish for a visual treat. Top with extra cashews for crunch. A sprinkle of green onions adds color and freshness. Serve your stir fry over fluffy jasmine rice. The rice soaks up the tasty sauce. This makes each bite better. Enjoy a colorful dish that looks as good as it tastes. For the complete recipe, check out the [Full Recipe]. {{image_2}} You can make Thai Cashew Chicken Stir Fry vegetarian or vegan. To do this, replace the chicken with tofu or tempeh. Use mushroom sauce instead of oyster sauce. This keeps all the flavor without meat. For a gluten-free version, swap soy sauce with tamari. This simple change keeps the dish safe for those with gluten issues. Feel free to play with nuts and proteins. Instead of cashews, try peanuts or almonds. These nuts add a different taste. You can also use shrimp, beef, or pork if you prefer meat. For veggies, add snap peas, carrots, or zucchini. These can change the stir fry’s look and taste. Want more heat? Add chili peppers like Thai bird's eye or serrano. Slice them thin and toss them in while cooking. This gives the dish a nice kick. If you want a milder flavor, skip the chili peppers. Use sweet bell peppers instead. They add color and taste without the heat. To keep your Thai Cashew Chicken Stir Fry fresh, store leftovers in the fridge. Use airtight containers to prevent air from drying out the food. If you have a lot left, divide it into smaller portions. This makes it easy to grab a quick meal later. When it's time to eat, you want to reheat without losing texture. The best method is using a skillet over medium heat. Stir often to warm it evenly. If you're in a hurry, the microwave works too. Heat in short bursts of 30 seconds, stirring in between, until hot throughout. If you want to freeze your stir fry, let it cool first. Use freezer-safe containers or bags. Press out as much air as you can to avoid freezer burn. For best taste, eat within three months. To reheat, thaw in the fridge overnight, then heat in a skillet or microwave. How to make Thai Cashew Chicken Stir Fry spicy? To add spice, include sliced fresh chili peppers. You can also add chili paste or sriracha. Start with a little, then increase to your taste. This will give your dish a nice kick. Can I make this dish ahead of time? Yes, you can prepare this dish ahead. Cook the chicken and veggies, then store them in the fridge. When ready to eat, just reheat and add the sauce. This saves time on busy nights. Caloric content per serving Each serving has about 400 calories. This can vary based on how much oil and sauce you use. It is a hearty meal that fills you up without being too heavy. Health benefits of the ingredients - Chicken breast is lean and a great protein source. - Cashews provide healthy fats and vitamins. - Broccoli is packed with fiber and vitamins C and K. - Bell peppers bring in antioxidants and add color. These ingredients work together to create a balanced dish. What to serve with Thai Cashew Chicken Stir Fry? Serve this dish over cooked jasmine rice. The rice soaks up the sauce well. You can also use quinoa or cauliflower rice for a low-carb option. Pairing options for a complete meal Try pairing this dish with a simple cucumber salad. The freshness of the salad balances the rich flavors. You can also serve spring rolls on the side for a fun twist. For the full recipe, check out the details above. This blog post covered all the essentials for making a delicious Thai Cashew Chicken Stir Fry. We discussed the main ingredients, cooking methods, and tips to perfect your dish. You can adapt the recipe for dietary needs or different tastes. Remember to store leftovers properly for freshness. Enjoy the burst of flavors, and don't hesitate to get creative with ingredients. This meal can be simple, tasty, and healthy. With practice, you’ll impress everyone at the table. Happy cooking!](https://foodishtalk.com/wp-content/uploads/2025/07/ce7663e8-45f2-44b5-8667-e41cf73e8579.webp)
Ingredients
Method
First, prepare the cornstarch mixture. In a small bowl, mix the cornstarch with 1 tablespoon water, set aside. This will help thicken the sauce later.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cashews and toast them for about 2-3 minutes, until they are golden brown. Remove them from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Once hot, add the sliced chicken breast, seasoning with a pinch of salt and pepper. Stir-fry for about 5-7 minutes or until the chicken is cooked through, then remove from the skillet and set aside.
In the same skillet, add the onion, garlic, and ginger, stir-frying for about 1 minute until fragrant.
Add the broccoli and sliced bell peppers to the skillet. Stir-fry for another 3-4 minutes until the vegetables are crisp-tender.
Add the cooked chicken back into the pan, followed by the soy sauce, oyster sauce, fish sauce (if using), and sesame oil. Stir everything to combine, cooking for an additional 2 minutes.
Slowly pour in the cornstarch mixture while stirring. Cook for another minute until the sauce thickens slightly and coats the chicken and vegetables.
Finally, sprinkle the toasted cashews over the stir fry and toss to combine. Remove from heat.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4
- Presentation Tips: Serve the stir fry over a bed of fluffy jasmine rice and garnish with extra cashews and a sprinkle of chopped green onions for brightness.