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
Scale
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
