Amazing Thai Cashew Chicken Recipe – Authentic and Easy to Make!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

- 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)
- 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
- 1 tbsp. light soy sauce
- ½ tbsp. dark soy sauce (I used sweet dark soy sauce)
- ½ tbsp. oyster sauce
- ¼ tsp. ground white pepper
- pinch of salt
- pinch of sugar
- 3 tbsp. stock or water
- First mix up all the seasoning sauce ingredients in a small bowl and set aside.
- Add about ⅓ cup of oil to a wok or frying pan, and wait until it heats up.
- Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain, and set aside.
- In the same oil, fry the Thai dry chilies for about 1 minutes until crispy, drain, and set aside.
- 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.
- Make sure you have all your garlic, onions, and fresh chilies, cut and ready.
- 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.
- Add the seasoning sauce mixture, and stir fry until the sauce thickens and become sticky.
- 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.
- Last step is to add the green onions, stir fry for only a few seconds, then turn off the heat.
- Serve with hot steamed rice.
- Have some recipe ready!
- Authentic Thai cashew chicken recipe
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.

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.
AR
2 years ago
Only thing I’d add is quartered water chestnuts
Jen
2 years ago
Superb! Pretty close to my husband’s favorite at a small resto on Soi Rangnam.
Neera
2 years ago
I love Thai chicken & cashew nut stir fry with noodles. I will be trying this recipe. Thank you.
paul
2 years ago
Brings us right back to Sukhumvit Road and Suda restaurant in Bangkok. This recipe are now on rotation in our home.
Joy
2 years ago
I love your recipe. Thank you so much for sharing.I highly recommended your website.
Christian Murphy
2 years ago
Hello, thank you very much for the recipe, I am a fan of Southeast Asian food, my country (Chile) we don’t eat so spicy. your recipe is very complete, there is another variation in which they incorporate Fish Sauce and replace the Oyster Sauce with Tamarind Sauce, my question is, are there 2 Classic versions? Although you can clearly substitute whatever you want, what would the original recipe be? Thank you very much and greetings !!
Hola, muchas gracias por la receta, soy un fanático de la comida del Sudeste asiático, igualmente en mi país ( Chile ) no se come tan Spicy Turr eceta es muy completa, existe otra variación en la cuál incorporan Salsa de Pescado y sustituyen La Salsa de Ostras por Salsa de tamarindo, mi pregunta es, existen 2 versiones Clásicas? a pesar que claramente uno puede sustituir lo que quiera, la verdad, cuál sería la receta original ? Muchas gracias y saludos !!
Michael Chapman
2 years ago
All my life at least since first visiting Thailand some 30 years ago and eating their amazing food, this was truly the best stir fry I have managed to cook. Thank you I shall be forever in your debt.
Julie
2 years ago
Hi Mark,
I only have ‘roasted & salted cashews nuts’ at the moment. Can I use it with this recipe?
Thank you! :)
Marlia Mohd belia
2 years ago
Tried the cashew Nut chicken a few times… they turned out super delicious
Marlia Mohd belia
2 years ago
Tried the cashew Nut chicken a few times… they turned out super..
Celina
2 years ago
I was quite excited to try this recipe because of the raving reviews and I do love Cashew Chicken. This recipe didn’t taste like any cashew chicken I have ordered in a restaurant. The white pepper overpowered the other lavors and tasted like it didn’t belong. Won’t be cooking this recipe again. Disappointing.
Lawrence
2 years ago
I found this recipe via a Google search and was so impressed I ended up buying Hanuman’s book. I made this up a bit differently as I didn’t have all the ingredients and used a sauce of chicken stock and dark soy sauce. I had dried red chillies so used those and also added some green beans . The reuslt was amazxing and alsthough I swapped the sticky sauce for more of a gravy, the taste was excellent and I look forward to learning to cook more Thai recipes. Thanks for sharing the recipe.
Danielle
3 years ago
This is the best chicken and cashew nut recipe on the internet. So simple but the flavours are amazing. I have made this several times now!
zee
3 years ago
our family vacations were always in Thailand and as a kid chicken cashew nut was the only thing I would eat. My parents hated me for it because they had to find a restaurant that would also have chicken cashew nut on the menu :D Anyway, recently I’ve been back and everyone is making this overly sweet almost ketchup like chicken cashew nut and it SUCKS :D Tried your recipe and it takes me back to my childhood and Im so happy for it! thank you.
Amy
3 years ago
Curious- why not fry the cashews and chili’s at the same time? Both take same amount of time.
J
3 years ago
Amazing! We make this often now. So glad we found this recipe.
Jill
3 years ago
If you are going to make this :
-use WAYY less chilli ie like two single Birdseye chillis and one regular red chilli , trust me!!
-i couldn’t find any of the sauces mentioned in my stores so instead I used regular soy sauce and hoision sauce which still tasted yum
-rice noodles with some tenderstorm broccoli goes really well with it ;)
-use less oil because it was spitting at me even with a low temp
Kathleen
3 years ago
I must say this was delicious!!!!! I used to work at Panda Express and we would have Thai cashew chicken on a seasonal basis. They don’t make it anymore but This is almost similar to that recipe! Love love love this recipe! Now I can make it at home. Thank you so much for sharing this recipe! Definitely a keeper!
Laura
3 years ago
It was easy and very tasty! I added red pepper and broccoli instead of all the chillies. Will make it again for sure!
Angela
3 years ago
What if you don’t have dark sweet soy sauce? How can you make it
Christian Murphy
2 years ago
Perhaps With Palm Sugar and more Soja… :-)
Courtney
3 years ago
Looks great! How can I print just the recipe?
emmsee
3 years ago
right-click anywhere inside the dotted lines and chose print.
Sam
2 years ago
click print…. control P
or cut and paste in a word document and print it there…
Sam Dezeure
2 years ago
Dammit. too quick to click Post… click print and just print the page with the recipe but if you have a text editor, use that… I just cut and pasted it in a word document and adjusted the format a bit. fits nicely on one page (or two with me, as I prefer a bit bigger font. easier to read when cooking)
Hagen
3 years ago
Was craving this dish as we are away from our home in Thailand for a few months but this dish was pretty awful. Was nothing like we get at home.
Anonymous
3 years ago
I used to live in Thailand for 26 years. And I have to say. This recipe is pretty authentic if you have fresh thai ingredients. I do because I go to thailand every 3 months but if you are somewhere other than Thailand using other ingredients then you can’t complain.
Janice Watene
3 years ago
Great recipes. Keep up with the great work. Thank you for sharing.
Janice Watene
Brisbane,Australia
Cv
3 years ago
Just made this! Delicious:)
Nikolaj Rosenhøj
3 years ago
Thanks – Great recipe. Would love a video of you cooking this dish :-)
Karthika
3 years ago
Excellent dish I tried it 3 times already. My favourite dish .
Mary Sanders
3 years ago
I love cashew chicken
Joel Bruner
3 years ago
Hi Mary! Thanks for the comment.
Miguel Martins
3 years ago
I will definetly try it.
thanks for putting the work to explain everything so well. Also thanks for the pictures of the dish it took me back to Thailand
Joel Bruner
3 years ago
Miguel, cheers, thanks for the message!
gary
4 years ago
18 years living in Thailand, and since moving always looking for a taste of my old home. This is spot on. 5 stars
Fehmina
4 years ago
Loved it tried the same with beef too my family is in love with the great flavors.Thank you for sharing was wondering if you have any pure vegetarian recipe for Thai as I have some total vegetarian friends coming over for dinner
Vicki Hughes
4 years ago
I can’t wait to try making this. It looks and sounds really yummy! May I also ask Can I exchange Pork recipes to Chicken as I’m allergic to Pork! Thank you sweetheart. 🌹🐦
Thank you sweetheart! 🌹👍😘🐦
Vicki Hughes
4 years ago
I can’t wait to try making this. It looks and sounds really yummy!
Thank you sweetheart! 🌹👍😘🐦
Maria
4 years ago
My daighters favorite thai dish. Promised her I would cook this last time we came back from Thailand. We all LOVE this dish and cook from this recipe on a regular basis. Thanks!!
Gabi
4 years ago
I love it sooooo much! ❤️❤️❤️❤️❤️
Thanks a lot!
Karen
4 years ago
I lived in Thailand for a year and this was my favorite meal. I agree with you though, it was hard to find it done well. This tastes just like the cashew chicken at my favorite restaurant. Thanks for sharing!!
Jen
4 years ago
Easy and delicious! I’ve had lots of experience with wok cooking, so this is simple with your directions. Don’t know how you do it, but after frying my dried chiles and then the chicken, I simply pour off most of the cooking oil, leaving just the tbs or so needed for frying aromatics and veggies. This lets me use that nice spicy oil to cook with but not do the final stir fry in a puddle of oil. Thanks for clarifying the temp setting for doing the nuts and chiles.
Sarah
4 years ago
Just made this and it’s so delicious! Will definitely be making again.
I skipped the fresh chillies, only fried about 1 table spoon of dried chilli flakes and added about 1/2-1 tbsp of Tom yum paste to the sauce mixture. It’s perfect for me and hubby. :)
I also added about 1 1/2-2 cups of roughly chopped capsicums (red, yellow and green) and a whole broccoli head. It makes it a bit more filling and I love to get veggies in my meals.
Thanks for sharing. :)
Karthika
4 years ago
Wonderful recipe. I enjoyed it. Delicious
Janet
4 years ago
Great recipe, fast and easy. I had all the ingredients in my cupboard. Loved that it did not use fish sauce like a lot of versions of this dish. I served it over basmati rice and added some sliced mango before serving.
Tracey
4 years ago
Absolutely delicious! Only used 1 chilli and added some broccoli, capsicum and carrot. YUM!
Laura
4 years ago
This was such a good recipe however the level of hot chillis was a too much!! We tried to use the chillis in the recipe but ended up just using what the local shop had an wow too much!!! We had to fish out the chillis but lovely fish even without them!
Sam
4 years ago
Hey, quick question. I’ve seen this a couple of times but why do you fry dry chilies instead of fresh in the beginning?
Filsorc
4 years ago
I heard this many times even in chinese cuisine that frying adds more aroma on the food…soo instead of fresh they fry.
Peter
4 years ago
Mark…. hi! Man I can’t wait to get the ingredients to make this. Your pics inspire me. True too how this is a meal that so many Thais mess up. But even messed up it ain’t bad!
Mark Wiens
4 years ago
Hey Peter, awesome to hear from you. Hope it turns out well!
Elayne
4 years ago
This was amazing! I was a little worried about all the frying but it cooked up quickly and was restaurant quality . Make extra coz it tastes even better as leftovers. I doubled the sauce recipe because we love lots of sauce.
Marissa
4 years ago
This was sooooo good. Yum!
Mark Wiens
4 years ago
Glad you enjoyed it Marissa!
kerry
5 years ago
This is amazing, wonderful flavor and so easy to make!
Sanjana
5 years ago
I’m from India, and I would try this recipe soon. Looks yummmmmm
Kristina
5 years ago
Yum yum! I added some extra veggies and fresh ginger to the chicken… finger licking good.
I applaud the writer of this recipe and encourage anyone on this website to make this!
Robert
5 years ago
Oh wow – I have tried to make this forever from different recipes and making it up and never got it right… but THIS is right! I love it – and better still my partner now thinks I’m a kitchen god :)
Sherry SEE
5 years ago
Love it. Delicious
Donia
5 years ago
Sawadika , Hello,
Thank you for the recipe! i tried it today, and it was quite good!
Its my first time checking your website, but i am definitely going to try others:)
Melissa
5 years ago
This recipe is phenomenal. Thank you for introducing me and my husband to a new-to-us dish. We can’t stop making it!
Suzanne
5 years ago
Thank you for this great recipe, Mark. I made it last night, and it came out great. Really appreciate the details about cooking times. I’ve eaten cashew chicken before, but this is the best!
Tayub
5 years ago
I cooked this today without the dried chillies, it still turned out much better than i expected. thanks for the recipe!
J J
5 years ago
Tried this dish.. it was really good.. I just had to add more sauce though and it turned out perfect
Claudia
5 years ago
This looks really good, Is it as spicy as it looks? That’s a lot peppers.
Marit
5 years ago
Tried and tasted, and it was awsome!! Going to make this again and again, Thank you so much for a great recipe! True thai street style :-)
Marit
5 years ago
Tried and tasted, and it was awsome!! Going to make this again and again, Thank you so much for a great recipe!
Pauline Fitch
5 years ago
The best recipe ever.
Pauline Fitch
5 years ago
This recipe was amazing and we thoroughly enjoyed it. Easy to follow recipe with fantastic results
Meena Sharma
5 years ago
It sounds excellent dish…certainly going to make it..
Kosta
5 years ago
Hey Mark, just made this recipe today, and it’s delicious!!! Thanks for the good recipes and the great entertainment, keep it up!!!
A Couple for the Road
5 years ago
Tried to replicate this, and it did NOT turn out like the pictures, haha… amazing food, maybe the best in Asia.
Lindsay
5 years ago
I am a big Cashew chicken fan. I usually go to a place close to my house in Pittsburgh. It’s a Combodian place and carries Cashew Chicken. Thanks for the recipe. I will try to cook it soon.
Rahul Yadav
5 years ago
This is excellent. Easy, quick and tasty. Perfect for mid week dinner.
Annissa Slusher
5 years ago
Such a mesmerizing and delicious recipe! keep sharing!!
Ari
5 years ago
Is this recipe too spice? I lthink this recipe seems amazing, but I’ve never tried this dish before. Could a toddler handle the spiceness? My kid doesn’t eat spicy, and I’m afraid it won’t taste good without the chili peppers, will it?
Intan
5 years ago
Ecstatic finding the recipe here! Didn’t expect the ingredients would be quite simple, usually too many ingredients turn me off (lazy!). Definitely will give it a try, thanks Mark!
astrophilez
5 years ago
Okay, this is an amazing food ever! I used to cook this for the exchange student from the States whom I hosted her for a year, she really loves it :D She said that the taste is good, not too spicy, not too sweet, and not too salty. I think everyone should try it.
martin huang
6 years ago
This thai style cashew nut chicken is really good! love it.
Daisy
6 years ago
Came here for the thai basil chicken recipe, that turned out amazing, so I started browsing for more recipes! This one also turned out so so good! Although, I couldn’t find all of the ingredients. Here are my changes in case anyone runs into the same problem: Use a little less than 2 lbs of chicken breast, sliced into small pieces. 5x all of the sauce ingredients. One thai pepper and one serrano pepper (no other peppers were used for spice) Added a red bell pepper and a head of broccoli. So, obviously, my recipe is not “authentic” because it does not follow your recipe exactly, but it’s still so yummy to me! Thanks again for a great recipe!
Mick
6 years 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
6 years 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
6 years 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
6 years ago
hmmm..mouth-watering food!!! I would cook this and make my own review for my site –
Pauline
6 years ago
It looks awesome. Definitely I am going to make it.
Thank you.
Gloria Winbush
6 years 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 years ago
Yummmmm. Smack!! Burp!! Says it all.
Phil Vemaak
6 years 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 years ago
Excellent recipe, have some friends coming round this Friday night and have been looking for some inspiration, I think I just found it.
Maria
5 years ago
Success!!! Awesome recipe. Super yum. Thank you for sharing it with us ❤️
Ray
6 years 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 years 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 years 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 years 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 years 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 years 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 years 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 years ago
I just tried this recipe, it was great. Everyone really enjoyed its taste and the way it looked. Thanks
Steven S Ford
6 years 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 years ago
Hi loved your receipes can you post some thai vegetarian receipes
Kathrin
6 years ago
Great recipe, thank you very much for it :)
Markus
6 years 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
6 years 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
6 years ago
Hi Mark, Looks very good. Will try this recipe and will let you know. Thank you.
Vickie Noyes
6 years 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
6 years 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
6 years 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
6 years 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
6 years ago
Thanks for the recipe
Lisa
6 years ago
Made this last night for dinner, was AMAZING! ????
Irene Medrano
6 years 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
Mark Wiens
6 years ago
Thank you very much Irene!
Eric
6 years 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
6 years 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
6 years 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
Mark Wiens
6 years ago
You’re welcome, thank you for reading!
Neil Ferguson
6 years 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
6 years 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
6 years 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
6 years ago
Thank you very much Daniel, say hello to Grace as well!
Linda
6 years ago
Cooked this tonight. Was really easy and I had all the ingredients at home. Delicious
Mark Wiens
6 years ago
Great to hear that Linda, thanks and glad you enjoyed it!
Tracy
6 years 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
6 years ago
Thank you Tracy, glad it turned out so well!
Jacqui
6 years ago
Thanks Mark, looks delicious, can’t wait to make it.
Mark Wiens
6 years ago
Thanks Jacqui!
Leena
6 years ago
this is my favourite… when i dine out … I am going to try to do this at home! Thanks for sharing
Mark Wiens
6 years ago
Thank you Leena, glad you enjoy cashew nut chicken as well!
Yanti Tajoel
6 years 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
6 years 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
6 years ago
Thank you very much Katrina, thank to Hanuman for this one!
nui acain
6 years ago
Hi Mark, as usual you’ve done a great job again. Its absolutely details and excellent recipe and dish. Thank you so much.
Mark Wiens
6 years ago
Thank you Nui!
Alistair Sinclair
6 years 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
6 years ago
Very cool to hear that Alistair, glad it turned out so well!
Ed
6 years 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
6 years 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
6 years 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
6 years 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
6 years ago
You are truly I love with that food as am I. Continue your excellent resurch and blogs. Thank you very much Mark.
Mark Wiens
6 years ago
Thank you Steve!
Asoka
6 years 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
6 years ago
Hey Asoka, great to hear from you, thank you very much. Hope you can try this recipe out soon.
Roland
6 years ago
Is there a Youtube video to complete it? Let’s say: As icing on the cake?
Mark Wiens
6 years ago
Hey Roland, I didn’t have a chance to film a video for this yet, but maybe I can in the future.
Jo
6 years ago
Hi Mark – this dish looks amazing and can’t wait to try it out. thank you.
Mark Wiens
6 years ago
Thank you Jo!
Susan
6 years 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
6 years ago
Thank you Susan. I think it would be totally fine to reduce the amount of chilies. Enjoy!
Ann
6 years ago
Thanks Mark, looks fabulous, cannot wait to try my hand at it.
Mark Wiens
6 years ago
Thank you Ann!
Carina Sebastine
6 years ago
I too love this dish and I have chef make it for me everyone we are in Bangkok.
Mark Wiens
6 years ago
Great to hear that Carina!
Philip Feder
6 years ago
Mark the cashew chicken recipe sounds delish. I just went to Katz’s Deli in NYC. It was great!!
Mark Wiens
6 years ago
Thank you Philip, awesome to hear that, that’s an amazing sandwich!
Michael and Ellinor
6 years 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
6 years 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
6 years 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
6 years 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!