Thai Cashew Chicken Recipe

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Alica Smith Published: February 19, 2021
Thai Cashew Chicken Recipe


How To Make Thai Cashew Chicken

Whip up this quick Thai Cashew Chicken in just 20 minutes. Tender chicken, crisp veggies, and crunchy cashew are tossed in a sweet and savory sauce.

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
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For Cashew Chicken:

  • lbs chicken breasts, (about 2 large) boneless skinless, cut into bite-sized pieces
  • 2 tbsp cornstarch, or substitute arrowroot powder
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • tbsp canola oil
  • 3 medium red bell peppers, seeded and cut into bite-sized pieces
  • 1 large head of broccoli, (about 4 cups) cut into florets
  • 1 bunch green onions, about 6 medium, thinly sliced
  • cup unsalted cashews, dry roasted
  • brown rice, cooked or quinoa for serving

For Sauce:

  • ¼ cup reduced-sodium soy sauce
  • 3 tbsp seasoned rice vinegar
  • 2 tbsp honey, plus additional to taste
  • 1 tbsp ginger, freshly grated
  • 2 cloves garlic, (about 2 tsp) minced
  • ½ tsp red pepper flakes, plus additional to taste


Cashew Chicken:

  1. In a small bowl, toss the chicken pieces with cornstarch, salt, and pepper.

  2. Heat the oil in a large skillet over medium-high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned.

  3. Add bell pepper, broccoli, and green onions. Continue sautéing for about 5 additional minutes until the chicken is cooked through and the vegetables are crisp-tender.

  4. Stir in the cashews and cook for 30 additional seconds.


  1. While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes.

  2. Taste and add additional honey and/or red pepper flakes as desired. Pour the sauce over the skillet and toss to coat.

  3. Serve immediately with brown rice and enjoy.

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