In this post, you’re going to learn how to make an authentic Thai cashew chicken recipe, that has amazing flavor, and that’s surprisingly quick and easy to make.

It’s a famous dish in Thailand, and now you can make it at home!

This Thai cashew chicken recipe is from my friend Hanuman and featured in his 49 Classic Thai Stir Fry Dishes recipe ebook.

Thai cashew chicken recipe
This is the way I like my cashew chicken!

Quick note on cashew chicken

Before we get into this recipe, I just have to quickly share something with you.

I’m a huge fan of Thai cashew chicken, but in Thailand I very rarely order it.

Why?

Because it’s one of those dishes that’s very hit or miss. Oftentimes if you order it at any random street food stall in Thailand, it comes as a few pieces of chicken and cashew nuts, in a lumpy sweet and sour sauce.

But the version I love, which you’ll occasionally find in Thailand at nighttime Thai Chinese stir fry restaurants, which is crunchy, and salty, and full of caramelized onions and crispy cashews, is the version I really love.

This recipe will show you the authentic latter version, no shortcuts, but still very easy and quick to make, with ingredients you can probably find at your local supermarket.

Thai cashew chicken ingredients
Here are the ingredients you’ll need

Ingredients you’ll need

One of the great things about this Thai cashew chicken recipe is that the ingredients are pretty basic, and you should be able to find just about everything you need any at local supermarket.

  • 200 grams chicken breast, cut into bite sized pieces
  • 1 tbsp. cassava flour or all-purpose flour
  • 1/3 cup natural taste cooking oil (I used sunflower oil for frying everything)
  • 1 tbsp. garlic, crushed and chopped (I used about 4 cloves)
  • 1/2 cup yellow onions, sliced into wedges (I used 1 small onion)
  • 1/3 cup dry Thai birds eye red chilies, deep fried
  • 1/2 cup raw unsalted cashew nuts
  • 1/3 cup fresh long red chili peppers, thinly julienned (I used red spur chilies)
  • 1/3 cup fresh banana chili peppers, cut in thin strips
  • 1/3 cup green onions (spring onions), cut in 2.5 cm pieces

Seasoning sauce:

  • 1 tbsp. light soy sauce
  • 1/2 tbsp. dark soy sauce (I used sweet dark soy sauce, you can use kecap manis)
  • 1/2 tbsp. oyster sauce
  • 1/4 tsp. ground white pepper
  • pinch of salt
  • pinch of sugar
  • 3 tbsp. stock or water

Again, this recipe is directly from 49 Classic Thai Stir Fry Dishes which is an amazing recipe book.

Once you have all the ingredients prepared, all you have to do is quickly deep fry the chicken, cashew nuts, and dry chilies, set them all aside separately, and then stir fry the entire mixture together. But getting the steps right will ensure you have the best tasting Thai cashew chicken.

If you want to get straight to the directions, you can scroll down to the recipe box below. Otherwise keep reading for more photos and personal details.

Thai recipes
Mix the seasoning sauce

The first step in this Thai cashew chicken recipe is to mix the sauce ingredients. Put everything in a bowl, stir it up, and leave it aside for later.

For the sauce, it’s up to you how much sugar you want to add, I just added in a tiny pinch and it was perfect for me.

authentic Thai recipes
Dice the chicken and mix with flour

Dice up the chicken into bite sized pieces, and mix it with a spoon of flour. Make sure all the chicken is evenly coated, and not caked on anywhere.

cashew nuts
Fry the raw cashew nuts

In order to use the same oil to fry the cashew nuts, dry chilies, and chicken, yet all separately, I first fried the raw cashew nuts.

Add about 1/3 of a cup of oil (I used sunflower oil) to a wok or pan on a medium heat, and fry the cashews until they turn golden brown.

This will take shorter than you think, it took me only about 1 minute. And you have to be careful, they are kind of like French fries, if you see them turning golden you need to take them out of the oil immediately, or they will burn fast. Drain the cashew nuts and set them aside.

deep fried chilies
Fry the chilies until crispy

The Thai dry chilies are also very quick to deep fry (more like shallow fry).

You want to toss them in the hot oil and fry them for only about a minute, stirring continually. You’ll see them turn crispy, and make sure you watch them close and take them out of the oil before they burn.

Thai recipes easy
Fry the chicken until golden

Next, fry the chicken cubes.

I fried the chicken for about 5 minutes or so, until they turned nice and golden crispy on the outside. Then drain the chicken and set it aside.

how to make Thai cashew chicken
Make sure you have all your vegetables ready to go

At this stage of making this Thai cashew chicken recipe, you should have all your vegetables chopped up and ready to go, the chicken, cashew nuts, dry fried chilies, and sauce mixture.

Now you’re ready to stir fry everything together.

best Thai recipes
The seasoning sauce with thicken and turn sticky

First, add about 1/2 tbsp. of oil to your wok or frying pan and wait for it to heat up.

Then toss in your garlic, stir fry for about 10 seconds, and then add in the onions. Stir fry for a few seconds until the onions become translucent.

Then add in the fresh green and red chilies. At this stage, you can add in a few sprinkles of water if your wok is getting dry, but don’t add too much water.

Grab you seasoning sauce mixture, and add it to the wok. Keep stir frying and you’ll see that the sauce quickly begins to thicken and get sticky from the oyster sauce and dark sweet soy sauce.

Thai cashew nut chicken recipe
You want it to semi-dry, without liquid sauce

Once the sauce is thick and sticky, add in the chicken, cashew nuts, and dried chilies, and gently stir fry, making sure all the sauce evenly coats all ingredients.

You don’t need to stir fry for very long, just a couple minutes max. If it gets too dry, you can add a sprinkle of water.

Thai stir fry dishes
Finally add in the green onions and stir fry

Final step is to add the green onions, and give your cashew chicken a few quick stirs, and then turn off the heat.

The green onions will still cook a little from the heat of the other ingredients and you want them to remain crisp and fragrant.

Thai cashew chicken recipe
An amazing plate of Thai style cashew nut chicken

That’s all the steps, you’re now ready to eat an amazing version of Thai cashew chicken, and it’s so quick and easy to make!


Thai cashew chicken recipe

Time: About 30 minutes to cook this recipe
Recipe size: I ate the whole plate myself, but could serve 1 – 2
Cooking utensils: wok or frying pan, knife for chopping

4.8 from 31 reviews
Amazing Thai Cashew Chicken Recipe - Authentic and Easy to Make!
 
Prep time
Cook time
Total time
 
This is a Thai recipe from my friend Hanuman, featured in 49 Classic Thai Stir Fry Dishes recipe ebook. In this Thai cashew chicken recipe, you'll learn how to make a quick and easy version of this amazing dish.
Author:
Recipe type: Stir Fry
Cuisine: Thai
Ingredients
For the chicken
  • 200 grams chicken breast, cut into bite sized pieces
  • 1 tablespoon cassava flour or all-purpose flour
  • ⅓ cup natural taste cooking oil (I used sunflower oil for frying)
For the vegetable ingredients
  • 1 tablespoon garlic, crushed (I used about 4 cloves)
  • ½ cup yellow onions, sliced into wedges (I used 1 small onion)
  • ⅓ cup dry Thai birds eye red chilies, deep fried
  • ½ cup raw cashew nuts
  • ⅓ cup fresh long red chili peppers, thinly julienned
  • ⅓ cup fresh banana chili peppers, cut in thin strips
  • ⅓ cup spring onions, cut 2.5 cm pieces
For the seasoning sauce:
Instructions
  1. First mix up all the seasoning sauce ingredients in a small bowl and set aside.
  2. Add about ⅓ cup of oil to a wok or frying pan, and wait until it heats up.
  3. Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain, and set aside.
  4. In the same oil, fry the Thai dry chilies for about 1 minutes until crispy, drain, and set aside.
  5. Dice the chicken, and mix with flour, to evenly coat it. Then again, fry in the oil for about 5 minutes until golden and crispy. Drain and set aside on a plate.
  6. Make sure you have all your garlic, onions, and fresh chilies, cut and ready.
  7. Add ½ tbsp. of oil to a wok or frying pan on medium high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. Then add the red and green chilies and stir fry for a minute or so. You can sprinkle a few drips of water in the wok if it gets dry.
  8. Add the seasoning sauce mixture, and stir fry until the sauce thickens and become sticky.
  9. Add the chicken, cashew nuts, and dry chilies, and stir fry until everything is coated in the sticky sauce. You can add a few sprinkles of water if it gets too dry.
  10. Last step is to add the green onions, stir fry for only a few seconds, then turn off the heat.
  11. Serve with hot steamed rice.

The aroma of those dry fried chilies, the caramelized onions, and those crispy cashew nuts will have your mouth watering at this stage.

The chicken will be crispy, but covered in that glazed salty and sweet sauce, the cashew nuts will be crunchy and creamy, and the mixture of vegetables and dried chilies will give it so much flavor.

Just like when you cook many other Thai recipes, make sure you have some steamed rice ready to go so you can eat while it’s hot and fresh.

authentic thai recipes
It’s so good, you’ll love it!

Conclusion

This is an easy to make Thai cashew chicken recipe, yet the flavors will impress you and whoever is eating with you.

Make sure you follow the steps exactly, so you make sure everything is crunchy and crispy, yet all mingled together perfectly.

If you love Thai chicken with cashew nuts, this is a recipe you should try today!

Again, thank you to my friend Hanuman for sharing this recipe with me. Check out his 49 Classic Thai Stir Fry Dishes recipe ebook for more authentic Thai stir fry dishes that you can easily make at home.



78 comments. I'd love to hear from you!

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  • Mick

    2 months ago

    Hi, I agree with your “quick note on cashew chicken” about it being “hit and miss” in Thailand. It’s probably my favourite Thai dish and I order it often ( with fingers crossed ) and yes, sometimes it just ain’t the same! I make a mental note of which outlets do it the way I like and return to them when I’m in the area. Sometimes too, they make it a bit too oily which turns me off. I gotta eat it with heaps of Prik Nam Pra with garlic slivers and I try to eat at least one of the Prik Thawt as long as I have a can of Singh / water nearby!

  • singapore food blog

    2 months ago

    This is really good. i think i tried this before, but is the thailand 7-eleven store version. Would share my wife this and hope she will cook it for me :) Thanks friend for sharing this!

  • Krishy Mal

    2 months ago

    This sounds so yummy! And super easy to make. I can’t wait to try it!
    I recently made Tom Kha Gai, and I’ve always wanted to make this as a side dish, gonna try it this weekend. Thanks!

  • Gao

    4 months ago

    hmmm..mouth-watering food!!! I would cook this and make my own review for my site –

  • Pauline

    5 months ago

    It looks awesome. Definitely I am going to make it.
    Thank you.

  • Gloria Winbush

    6 months ago

    Omg,I finally made and it was so good.Thank you so much for sharing this recipe.I can’t wait to see your next video!

  • Bernadine

    6 months ago

    Yummmmm. Smack!! Burp!! Says it all.

  • Phil Vemaak

    6 months ago

    Oh my jungle hat. What an awesomely scrumptious delicious (mouth watering) dish. Mark, thanks once again for a 7 out of 5 star dish. A definite winner.

  • elfed

    6 months ago

    Excellent recipe, have some friends coming round this Friday night and have been looking for some inspiration, I think I just found it.

  • Ray

    6 months ago

    Thanks Mark. Tried it with a North Eastern twist and it was interesting.
    Also thanks for the many tips . Some have been very, very useful.
    Hope Ying, Micah, you and all your families are safe, well and happy.

  • Gary

    6 months ago

    Mark, Wow, Tried this last night (Wednesday) and my wife wants me to make it again for our friends at the weekend
    Keep up the good work Mark and many thanks cant wait for more.

  • Merv Baptist

    6 months ago

    Tried it. Turned out very good. Thanks for the heads up on how long to spend on each step. Anything for too long would have spoilt it. Need more practice though. Thanks again

  • Ota Masin

    6 months ago

    Mark, thanks a lot for all your shared recipes. I cooked a Thai Cashew Chicken on Sunday and it was really amazing.

  • Larissa

    6 months ago

    I made this recipe with ingredients available in Canada so had to substitute jalepeños for the banana chilis, but this is the best Thai dish I’ve eaten outside of Thailand! It took considerably longer than 30 min on electric stove, but worth every moment !!!

  • Pauline

    6 months ago

    Absolutely nailed this recipe with a little extra vegies in it. The taste was delicious and it is so easy to follow. Thank you.

    • Cédric Senneville

      6 months ago

      Yeah. I added a lot of bell pepper, onions and green onions to it and it was simply amazing ! A double recipe is perfect for 2 with 2 lunch for tomorrow 😀.

  • Hugh D. Snow

    6 months ago

    I just tried this recipe, it was great. Everyone really enjoyed its taste and the way it looked. Thanks

  • Steven S Ford

    6 months ago

    Hi Mark,
    Wow that recipe was terrific it’s going into the rotation, made a few adjustments for Japanese ingredients and it was close to perfect. Thanks!

  • jyoti singhvi

    6 months ago

    Hi loved your receipes can you post some thai vegetarian receipes

  • Kathrin

    6 months ago

    Great recipe, thank you very much for it :)

  • Markus

    6 months ago

    Hi Mark, Thanks for the inspiration and the helpful additional information.
    I cooked it and it is wow. Only the Pad Kra Pao Gai (Thai Basil Chicken) is even better but you need variety. I had difficulties getting the dried chilies crispy, but I keep practicing. I’ll send you a picture of my result.
    Greetings from Germany

  • GERARD GOUJON

    7 months ago

    Bonjour Mark,
    Je vais faire cette appétissante recette et te donnerai mon appréciation, merci pour toutes tes recettes j’adore les choses authentiques .
    Bien à toi
    Gérard

  • MaLania Tolosa

    7 months ago

    Hi Mark, Looks very good. Will try this recipe and will let you know. Thank you.

  • Vickie Noyes

    7 months ago

    Oh my Mark! This has to be the finest Thai Cashew Chicken I have ever tried! And I made it! I didn’t have any banana peppers so just used jalapeños and whatever else I had! A little prep but goes together fast! I assumed it was going to be super spicy, but that was not the case! Just perfect in every way! I’m buying the book! Thanks for sharing!

  • Jazzie Parish

    7 months ago

    When I got this recipe from you, I decided to cook it and I add just a little more chilli. Like you, I just love chilli. I completely forgotten to take photo of it. My partner and I totally love it. Hope you, Yin and Micah are well.

  • Jazzie Parish

    7 months ago

    When I got this recipe from you, I decided to cook it and I add just a little more chilli. Like you, I just love chilli. I completely forgotten to take photo of it. My partner and I totally love it. We also want to know how is Micah? Haven’t seen much of him in your video. Hope you, Yin and Micah are well.

  • Damien Eftekhar

    7 months ago

    Mark, you are THE MAN. This recipe is 100% authentic and EXACTLY how I’d have done it. I’ve been a chef for 20 years and I’ve traveled all over Thailand (not as a tourist but as a local. I was with a Thai family). I’m not an expert at cooking Thai (more French/Italian/Latin but still know a thing or two about a thing or two when it comes to Thai cooking. I’ve tried to reach out to you directly but it’s tough to get through. I’m sure a busy guy. Seriously though, chef to chef and traveler to traveler, we should chat! I speak Thai as well so we’d have a lot to talk about. Lastly, I am close friends with a highly respected, very famous and beloved Thai gentleman that I think you’d be very interested in knowing and/or getting in touch with as I think he could help you expand your reign of lovely cuisine (You would know him the minute I mentioned his name. Every Thai person knows him I’m quite certain). No B.S…I don’t want to mention his name publicly out of respect for him. Sorry, I deeply apologize if I’m being tacky by posting this on a recipe forum but you seem to be reading peoples answers. “Kap koon kap! Lao pood tee-lang” (Is the phonetically correct for “Thank you! We’ll talk later”?)

  • Billy

    7 months ago

    Thanks for the recipe

  • Lisa

    7 months ago

    Made this last night for dinner, was AMAZING! 😀

  • Irene Medrano

    7 months ago

    Thanks I’m fine hope ur fine too well i havent tried this
    Recipe yet but it sure looks good but i will try it

  • Eric

    7 months ago

    Hi, I cooked tonight and followed carefully the instructions, after all, there is something like Read the (F…ing) Manual, abbreviated sometimes as RTFM. It was not good, it was just delicious ! Really enjoyed the food and the mixture of tastes, felt like being overlooking the Mekong under a hot sun while eating. I will carefully keep this recepy, I can only recommend it. Only one warning perhaps. I like hot food, but I know the family members are not so keen on it as me, so I still took a conservative approach when dosing the chillies and I included two sweet paprikas. For me the taste was “energetic”, but the sons found it already too spicy. If you’re in the same situation, just start a first time with a minimum of chillies. The ingredients are so tasty that even then the dish will remain delicious and you will keep peace in the family :-)
    Thanks a lot for sharing the recepy

    • Mark Wiens

      7 months ago

      Hey Eric, ahaha, very cool, thanks for sharing your experience and glad this dish turned out so well for you and your family, and for sharing your extra tips!

  • tellier

    7 months ago

    Merci Mark pour cette nouvelle recette, encore un plat que je vais cuisiner pour mes fins de semaine, car oui tout les week end je cuisine thai . dans ma cuisine je n’ai que des produits thai que je rapporte de thailande. meci encore

  • Neil Ferguson

    7 months ago

    Thanks for the recipe, it looks tasty! I love the clarity of the photo’s, too. Looking at the recipe, with three types of chile listed, I thought “yeah, a fat lot of good these names are to someone in Lithuania, for example (it’s where I live), where you’re lucky to get a choice of red or green. It gives me a chance to decide whether each type’s been added for heat, flavour or bulk (as a vegetable). I know from my visits to Thailand that the heat is down to choice (local or tourist), but the photo’s help a lot for getting the style of the dish right. I’m looking forward to my wife going away for a couple of days, so I can FIRE up my wok!

    • Mark Wiens

      7 months ago

      Hey Neil, awesome to hear that. The red and green fresh chilies in this recipe are usually not very spicy, but mainly the dry red Thai birds eye chilies is where the main heat comes from. Hope you can get all the ingredients and try this out!

  • Daniel Alexandre CIMA

    7 months ago

    Hi Mark, my girlfriend Grace (Filipina) and myself follow you now for years, watch all videos ! Thanks for this ! Amazing food ! One day I will visit you :-D

    Daniel

    • Mark Wiens

      7 months ago

      Thank you very much Daniel, say hello to Grace as well!

  • Linda

    7 months ago

    Cooked this tonight. Was really easy and I had all the ingredients at home. Delicious

    • Mark Wiens

      7 months ago

      Great to hear that Linda, thanks and glad you enjoyed it!

  • Tracy

    7 months ago

    Simply delicious! I had my own dried chillies that I fried. Less meat and more onion as I’m reducing my meat. I put some aside for my lunch tomorrow, but it may yet be eaten!

    • Mark Wiens

      7 months ago

      Thank you Tracy, glad it turned out so well!

  • Jacqui

    7 months ago

    Thanks Mark, looks delicious, can’t wait to make it.

  • Leena

    7 months ago

    this is my favourite… when i dine out … I am going to try to do this at home! Thanks for sharing

    • Mark Wiens

      7 months ago

      Thank you Leena, glad you enjoy cashew nut chicken as well!

  • Yanti Tajoel

    7 months ago

    Thank you for sharing Mark…for sure i will cook this one for our breakfasting this week…
    Again thank you for all the recipe…when i use it the out come always excellent…sawadikap

  • Katrina

    7 months ago

    Another simple but yet delicious recipe from you Mark. Many thanks to Hanuman for d recipe and to you Mark for sharing it with us. Not many people would share with us an authentic recipe but not you Mark. Thank you and may god bless you always

    • Mark Wiens

      7 months ago

      Thank you very much Katrina, thank to Hanuman for this one!

  • nui acain

    7 months ago

    Hi Mark, as usual you’ve done a great job again. Its absolutely details and excellent recipe and dish. Thank you so much.

  • Alistair Sinclair

    7 months ago

    Hi Mark, Thanks for the recipe, I gave it a try and came out just like we have at Nova Kitchen @ MBK when we are in Bangkok. Regards Alistair Sinclair (Australia)

    • Mark Wiens

      7 months ago

      Very cool to hear that Alistair, glad it turned out so well!

  • Ed

    7 months ago

    It’s terrific, Mark.
    This is a delicious dish for every occasion anywhere.
    Happy cooking.
    Ed
    Thank you for the very detailed and simpe instruction through out,
    Surely would enjoy it if I am not a vegetarian now for many years.

    • Mark Wiens

      7 months ago

      Thank you very much Ed. I think you could probably make a really good vegetarian version of this with more vegetables or tofu, could be really good.

  • Kathy Beswick

    7 months ago

    Looks great Mark & is now on the menu for this week, although husband Ian is gasping at the thought of lots of chilli! What on earth does the Thai government think it’s doing banning street food in Bangkok? All those street hawkers without work & diners going hungry. Bangkok IS street food! Can’t believe the govt could be so shortsighted. Hope you & yours are doing well. We love getting your updates & recipes…….I always watch your videos which make me want to be back in Thailand! Cheers & keep up the great work.

    • Mark Wiens

      7 months ago

      Thank you very much Kathy. I think the latest news is that they won’t be banning street food, but rather adding a few more regulations. Thank you for your support!

  • Steve

    7 months ago

    You are truly I love with that food as am I. Continue your excellent resurch and blogs. Thank you very much Mark.

  • Asoka

    7 months ago

    Mark, your pictures and directions make it so easy! Am based near Toronto in Canada and I can get most if not all ingredients locally. Since I live in a condo (no bbqs) I am restricted somewhat in what I can do but I get by. Thanks for this recipe. Am a great fan. I was in Bkk a couple of months back but was too busy to visit your Isan restaurants despite my intention. Next time…

    • Mark Wiens

      7 months ago

      Hey Asoka, great to hear from you, thank you very much. Hope you can try this recipe out soon.

  • Roland

    7 months ago

    Is there a Youtube video to complete it? Let’s say: As icing on the cake?

    • Mark Wiens

      7 months ago

      Hey Roland, I didn’t have a chance to film a video for this yet, but maybe I can in the future.

  • Jo

    7 months ago

    Hi Mark – this dish looks amazing and can’t wait to try it out. thank you.

  • Susan

    7 months ago

    I love Thai food, and this sounds delicious. Unfortunately I don’t think my stomach can handle the level of heat from all the chiles. (I know that both the banana peppers and the bird chiles are very hot.)

    • Mark Wiens

      7 months ago

      Thank you Susan. I think it would be totally fine to reduce the amount of chilies. Enjoy!

  • Ann

    7 months ago

    Thanks Mark, looks fabulous, cannot wait to try my hand at it.

  • Carina Sebastine

    7 months ago

    I too love this dish and I have chef make it for me everyone we are in Bangkok.

  • Philip Feder

    7 months ago

    Mark the cashew chicken recipe sounds delish. I just went to Katz’s Deli in NYC. It was great!!

    • Mark Wiens

      7 months ago

      Thank you Philip, awesome to hear that, that’s an amazing sandwich!

  • Michael and Ellinor

    7 months ago

    Dear Mark, I have learned this recipe from a lovely Thai lady at our Guesthouse in Bodhgaya India. We had it for New years!! I remember how she fried all ingredients seperately and we couldnt resist to steal the crunchy chicken from the plate. This is one of my favourite Thai dishes!! And its so true..hit or miss. Thanks for your awesome recipe!! Sending you good wishes from Germany. Michael and Ellinor

    • Mark Wiens

      7 months ago

      Hi Michael and Ellinor, great to hear from you, very cool story, thanks for sharing, those are the types of food memories we remember forever!

  • Ian Wilton

    7 months ago

    Hello Mark, I haven’t made your recipe for the Thai Cashew Chicken yet, I will soon but I have a small question to ask please. For the seasoning sauce ‘a pinch of salt’? Shouldn’t that be a splash of Fish Sauce? My Thai experience is 25 years, 20 years in the South 5 years in BKK. I’m a ‘BIG’ fan of your country. Yin dee tee dye rujak gan, pop gan my, jer gan

    • Mark Wiens

      7 months ago

      Thank you very much Ian. My guess is because this has Chinese influence, that’s why it’s salt and soy sauce. But I think fish sauce could work well also. Thanks!