Easy Thai Cashew Chicken Recipe: Authentic Flavor, Homemade Perfection

Discover an easy and incredibly delicious Thai Cashew Chicken recipe that promises to be a family favorite. Packed with tender chicken, vibrant vegetables, crunchy cashews, and an irresistible umami-rich sauce, this homemade version will have everyone asking for more.

It’s hard to believe it took me a significant portion of my life to finally taste the magic that is Thai Cashew Chicken. For years, my culinary adventures at our beloved local Thai restaurant in Houston revolved around familiar favorites. This particular spot is legendary in its own right, a place where the question of “where” to get Thai food is never asked; everyone simply knows. Over a decade of visits had seen me explore almost every curry on the menu, and our regular order always featured at least one noodle dish – I’m a devout fan of the drunken noodles, while my husband, Anees, swears by the Pad Thai. We cherished eating family-style, sharing a little bit of everything. Then, one memorable evening, Anees suggested we venture into uncharted territory on the menu: the Thai Cashew Chicken.

I still marvel at how, after countless meals at this iconic establishment, I had overlooked this incredible dish. From the first bite, I was captivated. It was an absolute umami flavor explosion: the warmth of toasted sesame, the delightful crunch of cashews, succulent pieces of tender chicken, perfectly al-dente vegetables, all coated in the most exquisite golden-brown sauce. It was so incredibly delicious, I half-jokingly thought I could happily slurp it with a straw for days. That moment marked the beginning of my obsession with mastering homemade Thai Cashew Chicken.

Crafting the Perfect Homemade Thai Cashew Chicken

While I might have been a newcomer to the wonders of Thai cashew chicken itself, my kitchen resume boasts a wealth of experience with Asian-inspired stir-fries. I’ve successfully recreated dishes like black pepper tofu, beef pepper steak, and Thai basil chicken. This background has honed my ability to dissect complex flavors, breaking down a dish ingredient by ingredient to understand its composition and faithfully recreate it at home. Truth be told, I’m not always the most relaxed dinner companion when I’m “in the zone,” meticulously analyzing every nuance of a meal. My dear husband, a true saint, patiently endures my constant questions and even offers his own suggestions for ingredients that he believes are likely to feature in authentic Thai cuisine, just to bring an end to my incessant culinary interrogation.

This journey of flavor deconstruction led to my unique rendition of cashew chicken, a recipe that I can confidently say is unlike any you’ve tasted before. The secret? It begins with roasting the cashews in a delicate hint of toasted sesame oil. This crucial step infuses them with an unparalleled depth of flavor, making the toasted sesame oil a true star of the dish and elevating the entire experience. It’s these subtle, yet impactful, techniques that transform a simple stir-fry into an unforgettable culinary masterpiece.

The Irresistible Thai Cashew Chicken Sauce: A Flavor Powerhouse

The heart of any great stir-fry lies in its sauce, and this Thai Cashew Chicken is no exception. Our sauce is a symphony of sweet, savory, and umami notes, perfectly balanced to coat every ingredient in a delectable glaze. Here’s what you’ll need for this incredible liquid gold:

• Soy Sauce: The foundation of savory flavor. Opt for low-sodium to control the overall saltiness.
• Fish Sauce: Essential for authentic Thai cuisine, providing a deep, pungent umami that can’t be replicated. Don’t skip it!
• Cornstarch: Our thickening agent, ensuring the sauce clings beautifully to the chicken and vegetables.
• Oyster Sauce: Adds a sweet and savory richness, along with a beautiful glossy sheen.
• Toasted Sesame Oil: Aromatic and nutty, this ingredient is key to the distinctive flavor of the dish.
• Golden Mountain Sauce (or Seasoning Sauce): A special Thai condiment that enhances flavor depth and umami.
• Sugar: Balances the savory and salty elements, adding a touch of sweetness characteristic of Thai stir-fries.

Understanding Golden Mountain Sauce: The Secret Thai Ingredient

Golden Mountain sauce is a staple condiment widely used in Thai kitchens. It’s often referred to simply as ‘seasoning sauce,’ and Golden Mountain is one of the most popular brands. This sauce offers a distinct umami and savory profile that is subtly different from regular soy sauce, adding an authentic layer of complexity to the dish. While it’s highly recommended for its unique contribution, you can also find other brands like Maggi seasoning sauce, which is often more readily available in mainstream grocery stores and works wonderfully as a substitute. If neither is available, an additional splash of good quality soy sauce can work in a pinch, though the flavor profile will be slightly altered.

Crafting Your Cashew Chicken Sauce: A Simple Process

Preparing this flavorful sauce is incredibly straightforward. In a small bowl, begin by whisking together cold water, soy sauce, and cornstarch until the cornstarch is fully dissolved and no lumps remain. This ensures a smooth, silky sauce. Once combined, incorporate the fish sauce, oyster sauce, sugar, toasted sesame oil, and the golden mountain sauce. Give it another good stir to ensure all ingredients are thoroughly mixed. Set this vibrant mixture aside; it will be ready to transform your stir-fry later.

Essential Ingredients for Thai Cashew Chicken

Beyond the amazing sauce, the core of this dish relies on a harmonious blend of protein, nuts, and crisp vegetables. Here’s what you’ll need to bring this culinary delight to life:

• Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces for quick cooking and easy eating.
• Cashews: Unsalted roasted cashews are preferred. Their buttery crunch is iconic to the dish.
• Carrots: Thinly sliced for a tender-crisp texture and a pop of color and sweetness.
• White Onions: Cut into thick slices, they provide a mild pungency and sweetens as they cook.
• Mushrooms: Button or cremini mushrooms, thinly sliced, add an earthy, umami depth that complements the chicken perfectly.
• Scallions: The green parts, cut into generous pieces, for a fresh, mild oniony bite and vibrant garnish.
• Garlic: Minced, provides aromatic depth to the chicken marinade.
• Red Pepper Flakes: Optional, but highly recommended for a customizable kick of heat.
• Cooking Oil: A neutral oil like avocado, sunflower, or grapeseed for stir-frying at high temperatures.

How to Make Thai Cashew Chicken: Step-by-Step Instructions

Achieving restaurant-quality Thai Cashew Chicken at home is simpler than you might think. Follow these steps for a perfectly balanced and flavorful meal:

1. Marinate the Chicken: This initial step is crucial for tender, flavorful chicken. In a small bowl, combine your cut chicken pieces with 2 teaspoons of cornstarch (this helps tenderize and creates a slight coating), a tablespoon of cold water, minced garlic, 1 teaspoon of sesame oil, and 2 teaspoons of golden mountain sauce. Toss everything together until the chicken is well coated. You can let it marinate for as little as 10 minutes, but for maximum flavor infusion and tenderness, I recommend allowing it to rest in the refrigerator for up to 24 hours. The longer the marinade has a chance to work its magic, the more delectable the chicken will be.
2. Prepare the Sauce: (As detailed above) In a separate small bowl, whisk together 3 tablespoons of cold water, soy sauce, and 1 teaspoon of cornstarch until smooth. Then, stir in the fish sauce, oyster sauce, sugar, 2 teaspoons of toasted sesame oil, and 2 teaspoons of golden mountain sauce. Set this vibrant mixture aside.
3. Toast the Cashews: Begin your cooking by adding the last teaspoon of toasted sesame oil to a large skillet or wok over medium heat. Once shimmering, add the unsalted cashews. Sauté them for approximately 1-2 minutes, stirring frequently, until they turn beautifully golden brown and become fragrant. Immediately remove the toasted cashews from the skillet and transfer them to a bowl for later; this prevents them from burning and keeps them perfectly crunchy.
4. Cook the Chicken and Vegetables: Increase the heat to medium-high. Add the 2 tablespoons of neutral cooking oil to the same skillet. Once the oil is hot and shimmering, add the marinated chicken pieces, spreading them out in a single layer. Sprinkle with red pepper flakes if you desire a touch of heat. Cook the chicken for 1-2 minutes, or until it’s about halfway done and lightly browned. If your pan is generously sized, you can now add the sliced mushrooms, carrots, and white onions directly to the skillet with the chicken. Continue to cook, stirring occasionally, until the chicken is no longer pink and the vegetables are tender-crisp. If you’re working with a smaller pan, it’s best to cook the chicken all the way through, then remove it to a plate. Add a little more oil if needed, then sauté the vegetables until they reach your desired doneness, before returning the cooked chicken to the pan.
5. Combine and Serve: Once the chicken and vegetables are perfectly cooked, give your prepared sauce a quick stir to ensure the cornstarch hasn’t settled. Drizzle the sauce evenly over the ingredients in the skillet. Stir continuously for 1-2 minutes until the sauce thickens and beautifully coats everything. Finally, toss in the toasted cashews and the green parts of the scallions. Serve your homemade Thai Cashew Chicken immediately over a bed of freshly made jasmine rice (detailed instructions below) for an authentic and satisfying meal!

Customizing Your Cashew Chicken: FAQs and Tips

Do I have to use mushrooms in Thai Cashew Chicken?

My favorite local Thai spot always includes mushrooms in their cashew chicken, and I find they add a wonderful earthy dimension and texture that perfectly complements the dish. However, if you’re not a fan of mushrooms, have an allergy, or simply want to try something different, feel free to substitute them. Excellent alternatives include crisp green or red bell pepper cubes, broccoli florets, snap peas, or even baby corn. Choose what you love!

Why doesn’t my homemade cashew chicken have a red tint like some Thai takeout versions?

You’ve observed a common variation! Some Thai takeout restaurants incorporate a Thai red chili paste, specifically known as Nam Prik Pao (often called Thai chili jam or roasted chili paste), into their cashew chicken preparation. This paste gives the dish its characteristic reddish hue and also adds a complex, sweet, savory, and mildly spicy flavor profile. Not all Thai establishments use it; for instance, my go-to restaurant doesn’t, which is why I’ve opted to omit it from this recipe to replicate their delicious version. For a perfect touch of heat, I rely on red pepper flakes, which you can easily adjust – omit them entirely for a mild dish, or add more for an extra spicy kick!

How do you make the perfect jasmine rice to serve with this recipe?

Serving your Thai Cashew Chicken with fluffy, perfectly cooked jasmine rice is essential for a complete and authentic experience. While cooking jasmine rice on the stovetop can sometimes be hit or miss for consistency, I’ve found my Instant Pot to be an absolute game-changer for foolproof results every time.

The Golden Ratio for Instant Pot Jasmine Rice is 1:1. That’s 1 part rice to 1 part water.

You’ll also need ½ teaspoon of salt and 2 teaspoons of neutral oil (like vegetable or canola) for every cup of rice you make.

Instant Pot Method:

1. Begin by thoroughly rinsing the jasmine rice under cold running water for at least 1-2 minutes, or until the water runs clear when draining through a sieve. This step removes excess starch, preventing sticky or gummy rice.
2. Place the rinsed rice, corresponding amount of water, salt, and oil into the inner pot of your Instant Pot.
3. Secure the lid, ensure the venting knob is sealed, and select the “Manual” or “Pressure Cook” setting. Cook on high pressure for 3 minutes.
4. Once the cooking cycle is complete, allow a natural pressure release (NPR) for 10 minutes. This means you do nothing and let the pressure come down on its own. After 10 minutes, carefully switch the venting knob to the “Venting” position to release any remaining pressure.
5. Carefully remove the lid. Fluff the rice gently with a fork. Let it stand for another minute to allow any residual steam to dissipate before scooping it into your bowl.

Stovetop Method (for those without an Instant Pot):

1. Rinse the jasmine rice thoroughly under cold running water until the water runs clear.
2. For every cup of rice, combine 1.5 cups of water and ½ teaspoon of salt in a medium saucepan. Add 2 teaspoons of oil per cup of rice. Bring to a rolling boil over high heat.
3. Add the rinsed rice to the boiling water, stir once, and immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid.
4. Simmer for 15-18 minutes, or until all the water has been absorbed. Do not lift the lid during this time!
5. Once cooked, remove the pot from the heat and let it rest, still covered, for 10 minutes. This allows the steam to redistribute and ensures fluffy grains.
6. Finally, gently fluff the rice with a fork before serving.

How long do the leftovers last and how should I store them?

Homemade Thai Cashew Chicken makes for fantastic leftovers! I find that it can be safely kept in an airtight container in the refrigerator for up to 3 days after preparation. When reheating, you can warm it gently in the microwave or, for best results, reheat it in a skillet over medium heat with a splash of water or broth to loosen the sauce and prevent it from drying out. This method helps maintain the tender texture of the chicken and vegetables.

Yield: 5 servings

Easy Thai Cashew Chicken (Better Than Take-out!)

Prep Time
20 minutes

Cook Time
8 minutes

Total Time
28 minutes

An easy and delicious Thai Cashew Chicken recipe that the whole family will love. Cashew chicken has tons of tender veggies, and lots of umami flavor and is downright addicting!

Ingredients

• 1 lb. boneless chicken (cut into 1-inch pieces)
• 3 teaspoons cornstarch, divided
• 4 cloves minced garlic
• 4 teaspoons EACH: toasted sesame oil, sugar, AND golden mountain sauce (see notes for sub)
• ½ cup roasted unsalted cashews
• ¼ teaspoon red pepper flakes (or more, to taste)
• 2 medium carrots, peeled and thinly sliced
• ½ large white onion, cut into thick slices
• 4 ounces button mushrooms, thinly sliced
• 1 small bunch scallions, just green parts cut into 4 pieces each
• 2 tablespoons EACH: oil (such as avocado, sunflower, grapeseed, etc.) AND low sodium soy sauce
• 1 teaspoon fish sauce
• 1 tablespoon oyster sauce
• 3 tablespoons cold water (for sauce)
• 1 tablespoon cold water (for chicken marinade)

Instructions

1. CHICKEN MARINADE: In a small bowl, combine the chicken pieces with 2 teaspoons of cornstarch, 1 tablespoon of cold water, minced garlic, 1 teaspoon toasted sesame oil, and 2 teaspoons golden mountain sauce. Toss well to coat. Set aside to marinate while you prepare the sauce and other ingredients. (See notes for make-ahead option.)
2. SAUCE PREPARATION: In a separate small bowl, stir together 3 tablespoons cold water, low sodium soy sauce, and 1 teaspoon cornstarch until smooth. Once combined, add the fish sauce, oyster sauce, sugar, the remaining 2 teaspoons of toasted sesame oil, and the remaining 2 teaspoons of golden mountain sauce. Stir thoroughly and set aside for later.
3. COOK THE DISH: Add the remaining teaspoon of toasted sesame oil to a large skillet or wok over medium heat. Add the cashews and roast them for roughly 1-2 minutes, stirring constantly, until they are golden and fragrant. Remove the cashews to a bowl and set aside. Increase the heat to medium-high. Add the 2 tablespoons of neutral cooking oil to the skillet. Once heated, add the marinated chicken and sprinkle with red pepper flakes (if using). Cook the chicken for 1-2 minutes until about halfway done and lightly browned. Then, add the mushrooms, carrots, and white onions. Continue to cook, stirring occasionally, until the chicken is cooked through and no longer pink, and the vegetables are tender-crisp. Give the prepared sauce a quick stir and drizzle it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats all the ingredients beautifully. Finally, add the toasted cashews and scallion greens to the skillet. Toss everything together to combine. Serve warm immediately over freshly cooked jasmine rice.

Notes

• If you cannot find the golden mountain sauce (affiliate link), you can also use Maggi seasoning sauce (affiliate link). If neither of these ingredients is available, replace the amount called for with additional low-sodium soy sauce.
• You can marinate the chicken for up to 24 hours in advance. Be sure to cover it tightly and keep it refrigerated. For best results, remove it from the refrigerator about 30 minutes prior to cooking to bring it closer to room temperature.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!