Thai Basil Cashew Chicken Recipe
If you’re craving a dish that’s fast, vibrant, and full of bold Thai flavors, you’ll fall in love with this Thai Basil Cashew Chicken Recipe. Tender chicken is tossed in a glossy, savory sauce with crunchy roasted cashews, crisp vegetables, and heaps of aromatic Thai basil. Every bite brings a stunning mix of textures and the kind of fresh, punchy flavors that make Thai cuisine Main Course. This stir fry is perfect for busy weeknights but guaranteed to impress at any dinner table.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, everyday ingredients can come together to create such a flavorful dish. Each component in this Thai Basil Cashew Chicken Recipe plays a special role, contributing to the savory sauce, the crunch, or that irresistible fresh aroma.
- Chicken thighs: Opt for boneless, skinless chicken thighs for juicy, tender bites that soak up the sauce beautifully.
- Vegetable oil: This neutral oil keeps everything sizzling without overpowering the other flavors.
- Garlic: Freshly minced garlic brings out a deep, savory aroma that forms the backbone of the dish.
- Red bell pepper: Sliced bell pepper adds a sweet crunch and a pop of color.
- Onion: Sliced onion lends a subtle sweetness and mild bite, balancing the sauce.
- Roasted unsalted cashews: These deliver that signature crunch and rich, nutty flavor—toast them if you’re starting with raw cashews!
- Oyster sauce: Adds deep umami and a glossy texture to the stir fry sauce.
- Soy sauce: Classic salty goodness that ties the sauce together.
- Fish sauce: Just a splash gives the stir fry its authentic Thai depth and complexity.
- Dark soy sauce: This brings extra color and a hint of molasses sweetness—regular soy sauce works in a pinch.
- Brown sugar: A touch of sweetness to balance the savory and salty flavors.
- Chili flakes or fresh Thai chili (optional): For a spicy kick that you can dial up or down to taste.
- Thai basil leaves: This herb is the star—offering a peppery, anise-like fragrance that’s classic in Thai stir fries.
- Jasmine rice: Serve the stir fry over fluffy rice to soak up every delicious drop of sauce.
How to Make Thai Basil Cashew Chicken Recipe
Step 1: Mix the Stir Fry Sauce
Begin by combining the oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar in a small bowl. Stir until the sugar dissolves, creating a balanced, umami-rich sauce that will coat every bite of chicken and veggies later on.
Step 2: Sear the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry for five to seven minutes, letting them brown and nearly cook through. This step gives the chicken that irresistible, caramelized exterior.
Step 3: Add Aromatics
Push the chicken to one side of the pan and toss in the minced garlic. Let it sizzle for about thirty seconds, just until fragrant—this brief cook unlocks the garlic’s flavor without burning it.
Step 4: Stir Fry the Vegetables
Add the sliced onion and red bell pepper to the pan. Stir-fry everything for three to four minutes, just until the vegetables are slightly tender but still hold their vibrant color and a bit of crunch.
Step 5: Bring It All Together
Pour in the prepared sauce and add the roasted cashews. Toss everything well, making sure the sauce coats all the chicken and veggies evenly. If you like heat, sprinkle in the chili flakes or fresh Thai chili at this stage. Cook for another one to two minutes, letting the sauce thicken slightly and the chicken finish cooking through.
Step 6: Add Thai Basil
Turn off the heat and immediately stir in the fresh Thai basil leaves. The residual warmth will wilt the basil just enough, releasing its signature aroma without losing that fresh, peppery bite.
Step 7: Serve Hot
Spoon the Thai Basil Cashew Chicken Recipe over bowls of steaming jasmine rice and serve right away. The mix of colors, textures, and aromas is absolutely irresistible when enjoyed fresh from the pan.
How to Serve Thai Basil Cashew Chicken Recipe
Garnishes
Top your dish with a few extra Thai basil leaves for a pop of green and a fragrant finish. A sprinkle of sliced green onions or a handful of toasted sesame seeds also adds extra color and crunch. If you enjoy heat, a scattering of fresh chili slices makes for a stunning garnish.
Side Dishes
This Thai Basil Cashew Chicken Recipe pairs perfectly with simple jasmine rice, but you can also serve it alongside coconut rice for a creamier touch. For a veggie boost, steamed broccoli or a crisp cucumber salad complements the savory flavors beautifully.
Creative Ways to Present
Try serving the stir fry in lettuce cups for a fun, fresh party appetizer. Or, plate it family-style on a large platter surrounded by extra herbs and lime wedges. For an elegant touch, use individual shallow bowls and artfully arrange the chicken, veggies, and cashews over a mound of rice.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Basil Cashew Chicken Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors meld and deepen overnight, making it just as delicious the next day.
Freezing
For longer storage, portion the cooled stir fry into freezer-safe containers (without the rice). It will keep well for up to two months. While the basil may lose some vibrancy, the dish remains flavorful and satisfying.
Reheating
To reheat, simply microwave the leftovers until steaming hot, or warm them gently in a skillet over medium heat. Add a splash of water if needed to loosen up the sauce and revive the texture.
FAQs
Can I make this Thai Basil Cashew Chicken Recipe vegetarian?
Absolutely! Swap the chicken for firm tofu and use a mushroom-based vegetarian oyster sauce. The rest of the ingredients stay the same, delivering a satisfying, protein-packed meal.
Is Thai basil essential, or can I use another herb?
Thai basil brings its unique peppery, slightly anise flavor to this dish. If you can’t find it, regular sweet basil works well, though the taste will be a bit milder. Freshness is key, so use whatever basil you have on hand.
What’s the best way to toast raw cashews?
Simply add raw cashews to a dry pan over medium heat and stir frequently until they’re golden and fragrant. This step boosts their flavor and adds extra crunch to your Thai Basil Cashew Chicken Recipe.
Can I use chicken breast instead of thighs?
You can! Chicken breast will work, though it’s a bit leaner and can dry out more easily. Be careful not to overcook it, and consider marinating the pieces briefly for extra moisture.
How spicy is this dish?
The heat is totally customizable. If you love spice, add fresh Thai chili or plenty of chili flakes. For a milder version, simply skip the chilies altogether—this Thai Basil Cashew Chicken Recipe is still packed with flavor.
Final Thoughts
This Thai Basil Cashew Chicken Recipe is the kind of meal you’ll want to make again and again—quick, reliable, and bursting with flavor. If you’ve never tried making Thai stir fry at home, this is the perfect place to start. Give it a try and watch it become a new favorite at your table!
Print
Thai Basil Cashew Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This vibrant Thai Basil Cashew Chicken recipe is a quick and flavorful stir-fry featuring tender chicken thighs, crunchy roasted cashews, and aromatic Thai basil leaves. With a perfect balance of savory oyster and soy sauces, a bit of sweetness from brown sugar, and a hint of heat from chili flakes, this dish delivers an authentic taste of Thai cuisine. Ready in just 30 minutes, it’s perfect served over jasmine rice for an easy weeknight meal.
Ingredients
Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 4 cloves garlic, minced
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce (or additional regular soy sauce)
- 1 tablespoon brown sugar
Other Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup roasted unsalted cashews
- 1/2 teaspoon chili flakes or fresh Thai chili (optional)
- 1 cup Thai basil leaves (or regular basil if unavailable)
- Cooked jasmine rice for serving
Instructions
- Prepare the Sauce: In a small bowl, combine oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar. Stir until the sugar dissolves and set the mixture aside.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry for 5-7 minutes until they are browned and nearly cooked through.
- Sauté Aromatics and Vegetables: Push the chicken to one side of the pan. Add minced garlic and cook for about 30 seconds until fragrant. Then add the sliced onion and red bell pepper and stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
- Add Sauce and Cashews: Pour the prepared sauce mixture into the pan along with the roasted cashews. Toss everything together so the chicken and vegetables are evenly coated. If desired, add chili flakes or fresh Thai chili for heat.
- Finish Cooking: Continue to cook for 1-2 minutes until the sauce thickens slightly and the chicken is fully cooked.
- Add Basil and Serve: Turn off the heat and stir in the fresh Thai basil leaves until just wilted. Serve hot immediately over steamed jasmine rice.
Notes
- Chicken breast can be used as a substitute, but thighs remain juicier and more flavorful.
- If using raw cashews, toast them lightly in a dry pan to enhance their flavor before adding to the dish.
- For a vegetarian version, replace the chicken with firm tofu and opt for a mushroom-based oyster sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 390
- Sugar: 6g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg
