This Thai cashew chicken stir fry brings clean, crunchy, salty‑sweet flavors to your table in minutes. A quick, colorful dinner everyone loves.
There’s something magical about a good Thai cashew chicken stir fry.
It’s fast, colorful, crunchy, and it hits that perfect salty‑sweet‑spicy balance that Thai cooking does so well. Luc and I ate our way through countless plates of cashew chicken during our two months in Thailand, but the version that stayed with us came from a tiny spot in Chalong Bay.
No sticky tourist glaze, no heavy sauce — just clean wok flavors, toasted cashews, and crisp vegetables. This recipe brings that same bright, clean flavor to your kitchen in under 20 minutes of cooking time.
It’s the kind of dish you make once and immediately add to your weeknight rotation.
Enjoy!
Easy Recipe for Cashew Chicken Stir Fry
- 7 oz chicken breast (200 g) diced
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp brown sugar
- 1 tsp garlic paste or 1 clove finely mashed
- 1 red chili thinly sliced
- 1 small onion roughly chopped
- 1 cup carrots (120 g) sliced
- ¼ cup chicken stock (60 ml)
- ½ tsp cornstarch
- vegetable oil
- 3 tbsp toasted cashew nuts
- 2 tbsp spring onion or chives chopped
- Combine chicken with oyster sauce, fish sauce, soy sauce, and brown sugar. Chill for 10 minutes.
- Add a splash of oil and heat until smoking. Stir fry the garlic paste and sliced chili for a few seconds.
- Add the chicken with its marinade. Stir fry for 2–3 minutes.
- Add onion and carrot. Stir fry until the chicken is nearly cooked.
- Pour in the chicken stock. Sprinkle in the cornstarch and stir until the sauce thickens and becomes glossy.
Add toasted cashews and spring onion. Taste and adjust with extra fish sauce or soy sauce. Serve immediately with jasmine rice.
Why this Thai cashew chicken stir fry works
This dish looks simple, but every ingredient has a purpose. The fish sauce adds depth and umami without making anything taste fishy, while the oyster sauce brings a glossy richness that coats the chicken beautifully. A splash of soy sauce balances everything out, and the teaspoon of brown sugar rounds off the salty notes — that classic Thai sweet‑salty balance. Cooking over high heat keeps the vegetables crisp, and the toasted cashews add the crunch that makes this dish so addictive. Even the quick marinade matters: it keeps the chicken juicy and flavorful, even in a screaming‑hot wok.
If you’re new to Thai flavors like fish sauce, oyster sauce, or palm sugar, these tips for cooking Thai at home are a great place to start — we learned them during a cooking class in Chiang Mai, and they changed everything.
Ingredients You’ll Need
One of the reasons this Thai cashew chicken stir fry is so popular is because the ingredient list is short, flexible, and easy to prep. You’ll need chicken breast, a few classic Thai condiments like oyster sauce, fish sauce, and soy sauce, and simple vegetables such as onion, carrot, garlic, and chili. A splash of chicken stock and a pinch of cornstarch help create that light, glossy sauce. And of course, the stars of the show: toasted cashews and a handful of spring onion or chives to finish. If you cook Asian food even occasionally, you probably already have most of these ingredients in your pantry.
Substitutions and variations
- No fish sauce → extra soy sauce
- No oyster sauce → hoisin + splash of soy
- Want it spicier → add more chili or chili paste
- Vegetarian → tofu or mushrooms
- More veggies → bell pepper, zucchini, snap peas, mushrooms
- Gluten-free → tamari instead of soy sauce
What to serve with Thai cashew chicken
This dish is incredibly versatile when it comes to sides.
Jasmine rice is the classic choice — it soaks up the light sauce without overpowering the flavors. Rice noodles also work beautifully if you want something a little lighter. Coconut rice adds a subtle sweetness that pairs well with the salty‑spicy notes of the stir fry. And if you like a fresh contrast, a quick cucumber salad with lime and chili is perfect. Stir‑fried greens are another easy option if you want to keep things simple.
A quick note on authenticity
There are two major “cashew chicken” worlds. The Thai version — the one you’re making here — is lighter, cleaner, and built around wok flavor, crisp vegetables, and toasted cashews.
The American‑Chinese version is thicker, sweeter, and sometimes uses breaded chicken. Both are delicious, but they’re completely different dishes. This recipe stays true to the Thai cashew chicken stir fry style: fast, bright, and not weighed down by a heavy sauce.
How to make Thai cashew chicken stir fry
1. Marinate the chicken.
2. Prep everything before you start.
3. Heat the wok until smoking.
4. Stir fry garlic and chili.
5. Add chicken + marinade.
6. Add vegetables.
7. Add stock + cornstarch.
8. Finish with cashews + spring onion.
9. Taste and adjust.
FAQ: Thai Cashew Chicken Stir Fry
Is this dish spicy?
Only mildly. Add more chili if you want heat.
Can I make this ahead
Prep ahead, cook last minute. Stir fries lose crispness if they sit.
Can I double the recipe
Yes, but cook in batches to avoid steaming the chicken.
Can I use chicken thighs
Absolutely — they stay juicy and work beautifully.
Is this healthier than takeout
Much lighter. No deep frying, no heavy sauce.
If you want to keep the Thai theme going, try my easy Pad Thai recipe next — it’s just as quick and uses many of the same pantry ingredients.
Cost of this recipe in the U.S. (2026)
This Thai cashew chicken stir fry costs between **$6.20 and $8.00 for two people**, or roughly **$3.10 to $4.00 per serving**, based on average U.S. grocery prices. Cashews are the priciest ingredient; everything else is budget‑friendly and pantry‑based.
Why this recipe belongs on your table
This Thai cashew chicken stir fry is everything a weeknight dinner should be: fast, colorful, balanced, and deeply satisfying. It tastes like you put in way more effort than you actually did, and because the ingredients are simple and flexible, you can make it anytime without a special grocery run
If you love Thai flavors, quick dinners, or anything with a good crunch, this cashew chicken recipe will become one of your go‑to meals.