This is one of my most popular Thai recipes. I find that it is best to prepare the marinade the day before. This will allow it to soak in and intensify. The day of the party, you can simply throw the chicken in the marinade and leave for the night.

This is a recipe that I have been working on for some time and I am very happy to be sharing it with you all. I hope you enjoy it just as much as I enjoyed making it. This recipe is very simple to make and I hope that it is a great addition to your dinner menu. The sweet chili sauce makes it spicy and packs a punch. It is very easy to make and tastes great. Enjoy!

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Chicken with Cashews from Thailand is a quick stir-fry that has flavorful chicken, crunchy cashews, onions, and roasted chili peppers.

When you need supper on the table quickly and with little preparation, easy stir-fries are always a good choice. This Thai Cashew Chicken may be served as is or with the addition of extra vegetables. 

It’s moderate in spice, which means my kids can eat it, but the chili peppers may be eaten for added heat. The cashews provide crunch and balance to the meal, which complements the chicken well.

Overhead view of dish on a white plate with a blue napkin on the bottom.

Sauce for Stir-Fry

Thai Cashew Chicken is made using a simple stir fry sauce that you can tweak to suit your preferences or dietary constraints. 

A combination of golden mountain soy sauce, oyster sauce, and honey or sugar is used in the traditional form. 

Based on dietary limitations, here are some variations:

Non-Soy: I suggest using a No-Soy Sauce like this for a non-soy alternative. Then a sweetener, such as honey, is added. Or my personal favorite, Coconut Aminos, which is low in sodium, soy-free, and naturally sweet. A good balance is Coconut Aminos with a few dashes of fish sauce. 

Gluten-Free: You’re undoubtedly aware that most soy sauces include wheat flour if you’re gluten-free. Gluten-free alternatives include the No-Soy sauce, Liquid Aminos, and Coconut Aminos. Just double-check the labeling. 

Reduced Sodium: I suggest using a low sodium soy sauce, liquid aminos, or coconut aminos for a low sodium alternative. The salt level of regular soy sauce and golden mountain sauce will be almost same. 

Up close view of cashew chicken over rice on a white plate.

Cashew Chicken: How to Make It Your Own

Chicken, cashews, and onions form the foundation of this dish. I’ve cooked it this way before, and I’ve also changed it up with other veggies depending on what I had in the fridge. 

Here are some more ingredients to consider for this dish:

Celery, carrots, bell peppers, broccoli, cabbage, zucchini, or sugar snap peas, cut into slices

Any of these veggies would be excellent additions to increase the nutritional value. Whether you’re adding additional vegetables, taste it to determine if you need to add more sauce.

Dried Szechuan peppers are also often used in Cashew Chicken. They’re not very hot, but if you want it to be, use dried Thai chilis instead. 

For a vegetarian option, use shrimp or tofu for the chicken. If you’re using tofu, pan fry or bake it until it’s golden and crispy. This way, when it’s put to the sauce and veggies, it won’t break apart. 

Cashew chicken over rice on a white plate.

Serving and Storing Instructions

Thai Cashew Chicken and Thai Jasmine Rice are a match made in heaven. For a low-carb alternative, use Brown Rice, Quinoa, or Cauliflower rice.

Leftovers may be kept in the refrigerator for 3-4 days. For a desk lunch or meal prep, divide up the cashew chicken with rice into containers. 

Simply reheat and top with more cashews for crunch.

Take a look at these more tasty stir-fry recipes:

Basil Beef in Thailand

Broccoli and Garlic Shrimp

Chicken with Thai Ginger

Here’s the link to the full YouTube video:


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Thai Cashew Chicken Stir fry with roasted chili peppers, onions, juicy chicken, and crunchy cashews-

Thai Cashew Chicken

Renee Fuentes is a model and actress.

Thai Cashew Chicken is a quick stir-fry that has flavorful chicken, crunchy cashews, onions, and roasted chili peppers.

15-minute prep time

15 minutes to prepare

30 minutes total

Course Description:

Thai cuisine


  • In a wok, heat the oil over medium heat. Add the Dried Chilis and Cashews and fry for approximately 20 seconds, just long enough to release the fragrance from the peppers and give the cashews some crunch. Drain on a paper towel after removing with a slotted spoon.

  • Toss the flour with the cut chicken breasts until they are evenly covered. Increase the heat in the pan to medium high, then add the chicken and cook for about half the time. 

  • Combine the sauce and white onions in a mixing bowl. Cook the chicken until it is completely cooked through. Half of the green onions, cashews, and chili peppers are then added. Stir everything together well. Allow sauce to bubble, then thin with water if necessary. Taste to determine if you need to add more soy sauce or sugar. Remove from heat, top with remaining green onions, and serve immediately over rice. 


Substitutions for Soy Sauce Mixture may be found in the article above. 

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สังคมศึกษา I was born and raised in Thailand. On most of the days in school, we would have lunch in the school. There were many types of food in school. Mostly, we would get the lunch at the big school. They would prepare the food in the school. It is not a big school but it is very big in terms of the number of students.. Read more about thai cashew chicken recipe with pineapple and let us know what you think.