This extra-quick and incredibly flavorful Thai Cashew Chicken Stir Fry is perfect for busy weeknights. Juicy strips of chicken and crunchy, golden cashews are coated in a simple yet delicious stir-fry sauce made from just a few pantry staples.
Serve it with Tilda Fragrant Jasmine rice for slightly sticky grains and a delicate floral aroma that elevates the whole dish and makes every bite memorable.
This post is sponsored by Tilda. All thoughts and opinions are my own.
Ingredients
Below are the ingredients needed to make this quick and tasty Thai cashew chicken stir fry. Quantities are included in the recipe card further down.
- Chicken – Use boneless skinless chicken breast or thighs, sliced into thin strips for juicy results.
- Cashews – Raw, unsalted cashews give the dish a crunchy, nutty contrast.
- Onion – White, yellow or brown onion all work well.
- Green (salad) onions – Use both white and green parts for flavour and colour; slice into 2cm lengths.
- Red chilli – Optional for heat and colour; fresh or dried chillies are fine. Red bell pepper can be used instead for extra crunch.
- Stir-fry sauce – A simple blend of oyster sauce, dark soy sauce, fish sauce, a little sugar and water. Vegetarian oyster sauce is a suitable swap if needed.
- Tilda Fragrant Jasmine rice – The slightly sticky texture and floral aroma pair perfectly with Southeast Asian flavours.
Instructions
Prepare all ingredients before you start cooking: slice the chicken, chop the onions, mince the garlic and separate the white and green parts of the salad onions. Measure the sauce ingredients and keep everything close to the wok or frying pan so the stir fry comes together quickly.
Combine the oyster sauce, dark soy, fish sauce, sugar and a little water in a small bowl and set aside.
Heat oil in a wok, add the cashews and fry until golden and crunchy, about 4–5 minutes. Remove and drain on paper towel.
Toss the sliced chicken in a tablespoon of plain flour, then add a little more oil to the wok and stir-fry the chicken over medium heat until cooked through and lightly browned, about 6–7 minutes. Remove and set aside.
Hint: Place roasted cashews and cooked chicken on a towel-lined plate to absorb excess oil.
In the same wok, sauté the sliced onion and minced garlic for a minute.
Add the white parts of the green onions and sliced red chilli (or bell pepper) and sauté until just tender.
Pour the prepared sauce into the wok and cook for about a minute until it reduces slightly and becomes syrupy. Return the chicken and roasted cashews to the wok, add the green parts of the salad onions, and toss everything together for 30 seconds so the sauce evenly coats the ingredients. Transfer to a serving dish and garnish with extra chilli or basil leaves if you like.
What to serve it with
My favourite accompaniment is Tilda Fragrant Jasmine rice. The slightly sticky texture and subtle floral aroma complement Thai-style stir-fries very well. Cold cooked jasmine rice also works well for fried rice the next day because the grains separate easily when reheated.
A simple side salad or lightly dressed vegetables will balance the meal. Crisp cucumber or a green salad with a tangy dressing pairs especially well with the rich, nutty flavours of the stir fry.
Equipment
- Large wok or frying pan
- Chopping board and a sharp knife
- Wooden spoon or spatula
- Small mixing bowl for the sauce
- Towel-lined plate for draining
Storage
Store leftover stir fry in an airtight container in the fridge for up to 3 days. Reheat in a wok or frying pan over medium heat, adding a splash of oil if needed to refresh the texture. The dish can also be frozen for up to one month—cool completely, freeze in a suitable container and thaw overnight in the fridge before reheating.
If you try this recipe, please leave a comment or a rating. Feedback helps other readers and I always enjoy hearing how the recipe turned out for you.
📖 Recipe
Thai Cashew Chicken Stir Fry
Quick and simple cashew chicken stir fry — ideal for a flavourful weeknight dinner. Small effort, big flavour.
Prep time: 10 mins | Cook time: 10 mins | Serves: 2
Calories: 422 kcal per serving
Ingredients
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp white granulated sugar
- 200 g chicken breast or thighs, skinless and boneless, sliced into thin strips
- 1 tbsp plain/all-purpose flour
- 3 tbsp vegetable oil
- 85 g cashew nuts
- ½ large onion, cut into thin wedges
- 1 medium garlic clove, finely minced
- 4 stalks green/salad onions, cut into 2 cm lengths (separate white and green parts)
- 2 medium red chilli peppers, deseeded and sliced thinly (optional)
- 120 g Tilda Fragrant Jasmine Rice, to serve
Method
- Toss the sliced chicken with 1 tablespoon of flour and set aside.
- In a small bowl combine oyster sauce, dark soy, fish sauce, sugar and 3 tablespoons water. Set aside.
- Heat 1–2 tablespoons vegetable oil in a wok over medium heat. Fry cashews until golden brown and crunchy, about 4–5 minutes. Remove and drain on paper towel.
- Add remaining oil to the wok, then cook the chicken, turning occasionally, until golden and cooked through, about 6–7 minutes. Remove and set aside.
- Sauté sliced onion and minced garlic for about a minute. Add the white parts of the salad onions and sliced chilli (if using) and cook for another 1–2 minutes.
- Pour the sauce into the wok and reduce for about a minute until slightly syrupy.
- Add the green parts of the salad onions, cooked chicken and cashews. Toss together for 30 seconds to coat in the sauce, then transfer to a serving dish.
- Cook the jasmine rice according to packet instructions and serve alongside the stir fry.
Nutrition (per serving)
Calories: 422 kcal • Carbohydrates: 29 g • Protein: 32 g • Fat: 22 g • Sodium: 1015 mg