Thai Cashew Chicken

One of the more popular dishes on the menu in Thai restaurants in America but also Thailand. Savory-good with a pleasurable amount of crunch, you’re going to love this classic Thai dish.
This recipe is time-consuming but the result is spot-on perfect.

Thai Cashew Chicken
Thai Cashew Chicken

Thai Cashew Chicken Best Ever!

Minutes to Prepare: 45
Minutes to Cook: 20
Number of Servings: 6


  • 1 pound boneless chicken breast, thinly sliced
  • 2 Tbl. olive oil
  • 4 cloves garlic, minced
  • 2 Tbl. fish sauce
  • 2 Tbl. oyster sauce
  • 2 Tbl. sugar
  • 1 Tbl. cornstarch
  • dash black pepper
  • 1/2 cup raw cashews, pieces
  • 1/4 tsp.dried pepper flakes
  • 4 green onions, cut in 2″ slices
  • 1/2 to 1 C. water


  1. To make sauce: Mix fish and oyster sauces, garlic, sugar, pepper, and cornstarch. Marinate chicken in sauce for 30 min. in fridge.
  2. Heat oil over med. heat in wok. Saute the nuts and dried pepper flakes. Drain and set aside, leaving oil. Increase heat to med. high.
  3. Add marinated chicken with marinade and water.
  4. Cook until chicken is done. Add more water as needed for desired consistency. Add peppers, nuts and green onions.
  5. Mix and cook slightly. Serve over rice.
  6. Serves 6. You can add more red pepper flakes for more heat if desired.

Thai Cashew Chicken
Thai Cashew Chicken

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