Spicy Thai Cashew Chicken (20 Minutes)

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Get ready for a flavorful experience with this spicy Thai cashew chicken! Roasted cashews and tender chicken come together in a spicy sauce, enhanced by the fresh bite of scallions. It’s a straightforward dish with big taste, perfect for those who love Asian-inspired flavors. Let’s begin!

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup roasted cashews
  • 2 tbsp vegetable oil or sesame oil
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced into thin strips
  • 2 medium scallions, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • 1–2 tsp red chili flakes (adjust to desired spiciness)
  • 1 tbsp fresh lime juice
  • Fresh cilantro leaves for garnish (optional)

Instructions

  1. Prepare Sauce (3 minutes): In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, red chili flakes, and lime juice. Set aside.
  2. Cook Chicken (7-8 minutes): In a large skillet or wok, heat the oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through. Remove the chicken and set aside.
  3. Sauté Veggies (3 minutes): In the same skillet, add a bit more oil if necessary. Sauté the garlic and red bell pepper for about 2 minutes until the bell pepper is slightly softened.
  4. Combine and Simmer (5 minutes): Return the chicken to the skillet. Pour the prepared sauce over the chicken and veggies. Stir in the roasted cashews. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld.
  5. Garnish and Serve (1 minute): Remove from heat, and stir in most of the sliced scallions, reserving some for topping. Transfer to serving plates or a platter. Garnish with the remaining scallions and optional cilantro leaves.

Notes

This spicy cashew chicken is a flavorful, quick meal that’s perfect for weeknight dinners or when you want to impress guests. Its spicy kick pairs well with a side of jasmine rice or noodles. For those who prefer an extra heat punch, consider adding sliced fresh chilies or serving with sriracha on the side. Enjoy the fusion of flavors in each bite!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 410
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 22g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 85mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Stir-Fried Veggie Medley

Grab some broccoli florets, fresh snow peas, and sliced mushrooms. Start by giving the broccoli a quick blanch in boiling water for a minute—it keeps them bright and green. Drain and set aside. In a hot wok or skillet with a dash of oil, start with the mushrooms since they release water. After they've browned a bit, toss in the broccoli, followed by the snow peas. Season with a sprinkle of salt, a splash of soy sauce, and a hint of sesame oil. Give them a good stir until they're nicely combined and the veggies are just tender.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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