This delightful cashew nut Thai recipe brings together the perfect balance of savory and sweet flavors. The combination of tender chicken, crunchy cashew nuts, and vibrant vegetables makes for a satisfying and nutritious meal. Perfect for a weeknight dinner, this dish is sure to become a favorite in your household.
Some ingredients in this recipe might not be staples in every kitchen. Oyster sauce is a thick, flavorful sauce made from oysters, commonly used in Asian cuisine. If you don't have it, you can find it in the international aisle of most supermarkets. Cashew nuts should be unsalted for this recipe to maintain the balance of flavors. Make sure to get fresh bell peppers and onions for the best taste.

Ingredients For Cashew Nut Thai Recipe
Cashew nuts: Unsalted nuts that add a crunchy texture and nutty flavor to the dish.
Vegetable oil: Used for sautéing the ingredients, it has a neutral flavor that doesn't overpower the dish.
Chicken breast: Sliced thinly, it cooks quickly and absorbs the flavors of the sauces.
Bell peppers: Adds color and a slight sweetness to the dish.
Onions: Provides a savory base and enhances the overall flavor.
Soy sauce: Adds a salty, umami taste to the dish.
Oyster sauce: A thick, savory sauce that adds depth and richness.
Sugar: Balances the savory and salty flavors with a touch of sweetness.
Garlic: Minced garlic adds a fragrant and aromatic element to the dish.
Technique Tip for This Recipe
When preparing this dish, it's essential to ensure that the cashew nuts are toasted to bring out their full flavor. You can do this by lightly toasting them in a dry pan over medium heat for a few minutes until they turn golden brown. This step enhances the nutty taste and adds a delightful crunch to the final dish.
Suggested Side Dishes
Alternative Ingredients
unsalted cashew nuts - Substitute with unsalted peanuts: Peanuts have a similar texture and flavor profile, making them a good alternative in Thai recipes.
vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, suitable for stir-frying.
sliced chicken breast - Substitute with sliced tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a good substitute for chicken.
sliced bell peppers - Substitute with sliced zucchini: Zucchini has a similar texture and can add a different but pleasant flavor to the dish.
sliced onions - Substitute with sliced leeks: Leeks provide a milder onion flavor and can add a unique twist to the recipe.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.
oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a sweet and salty flavor that can mimic the taste of oyster sauce in recipes.
sugar - Substitute with honey: Honey adds a natural sweetness and can enhance the overall flavor of the dish.
minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor when fresh garlic is not available.
Other Alternative Recipes Similar to This Dish
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a splash of vegetable oil to the skillet.
- Add the leftover Cashew Nut Thai to the skillet.
- Stir occasionally to ensure even heating.
- Cook for about 5-7 minutes until the chicken and vegetables are heated through.
Microwave Method:
- Place the leftover Cashew Nut Thai in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent.
- Heat on medium power for 2-3 minutes.
- Stir the dish halfway through to ensure even heating.
- Check if the chicken and vegetables are hot; if not, continue heating in 30-second intervals.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover Cashew Nut Thai in an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for about 15-20 minutes.
- Stir halfway through to ensure even heating.
- Check if the chicken and vegetables are heated through.
Steamer Method:
- Set up a steamer and bring the water to a boil.
- Place the leftover Cashew Nut Thai in a heatproof dish.
- Place the dish in the steamer basket.
- Steam for about 10 minutes, or until the chicken and vegetables are heated through.
- Carefully remove the dish from the steamer and serve hot.
Best Tools for This Recipe
Wok: A versatile cooking pan with a rounded bottom, perfect for stir-frying ingredients quickly and evenly.
Spatula: Essential for stirring and flipping ingredients in the wok without damaging the surface.
Cutting board: Provides a safe and stable surface for slicing chicken, bell peppers, and onions.
Chef's knife: A sharp knife for efficiently cutting and slicing the chicken, bell peppers, and onions.
Measuring cups: Used to measure the exact amount of cashew nuts and other ingredients.
Measuring spoons: Ensures precise measurement of soy sauce, oyster sauce, sugar, and minced garlic.
Mixing bowl: Handy for holding prepped ingredients before they go into the wok.
Rice cooker: Convenient for cooking steamed rice to serve alongside the dish.
Serving spoon: Useful for serving the finished dish onto plates.
How to Save Time on Making This Dish
Prep ingredients in advance: Slice the chicken breast, bell peppers, and onions ahead of time and store them in the fridge.
Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.
Measure sauces beforehand: Measure out the soy sauce, oyster sauce, and sugar before you start cooking.
Cook rice simultaneously: Start steaming the rice while you prepare the stir-fry to have everything ready at the same time.
Use a large wok: A larger wok allows for more even cooking and faster stir-frying.

Cashew Nut Thai Recipe
Ingredients
Main Ingredients
- 1 cup Cashew nuts unsalted
- 2 tablespoon Vegetable oil
- 1 lb Chicken breast sliced
- 1 cup Bell peppers sliced
- 1 cup Onions sliced
- 2 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 1 teaspoon Garlic minced
Instructions
- Heat oil in a wok over medium heat.
- Add garlic and sauté until fragrant.
- Add chicken and cook until no longer pink.
- Add bell peppers and onions, stir-fry for 3-4 minutes.
- Add soy sauce, oyster sauce, and sugar. Mix well.
- Toss in cashew nuts and cook for another 2 minutes.
- Serve hot with steamed rice.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Dish
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