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Thai Cashew Chicken with rice on a serving plate

Thai Cashew Chicken Recipe Done in 15 Minutes

Honey, chicken, and cashew nuts—this trio is irresistible! Try today’s Thai cashew chicken done in 15 minutes recipe for a weeknight meal.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 575

Equipment

Ingredients

For Chicken Marination

  • 500 grams Chicken Thighs Boneless
  • 1 tsp / 6 g Salt
  • ½ tsp / 1 g Black Pepper
  • 1 tbsp / 15 ml Light Soy Sauce
  • 1 tbsp / 8 g Cornstarch

For Sauce

  • 2 tbsp / 30 ml Light Soy Sauce
  • 1 tsp / 5 ml Dark Soy Sauce
  • 1 tbsp / 15 ml Rice Vinegar
  • 1 tbsp / 15 ml Oyster Sauce
  • 2 tsp / 10 ml Sesame oil
  • 1 tbsp / 21 g Honey
  • ½ cup / 118 ml Water
  • 1 tbsp / 8 g Cornstarch
  • ½ tsp / 1 g Black Pepper

For Cooking

  • 4 tbsp / 60 ml Cooking Oil Divided
  • ½ cup / 65 g Cashew Nuts
  • 1 tbsp / 8 g Minced Garlic
  • 1 tbsp / 7 g Minced Ginger
  • 4-5 Dried Red Chilies Sliced
  • 1 medium-size Onion Roughly Chopped
  • 1 medium-size Green Bell Pepper Chopped
  • 2 Spring Onions cut in 1.5-inch pieces

Instructions

Marinate The Chicken

  • Take a large mixing bowl and place 500 grams of boneless chicken thighs cut into bite-sized pieces.
  • Sprinkle 1 tsp of salt and ½ tsp of black pepper over the chicken.
  • Add 1 tbsp of light soy sauce and 1 tbsp of cornstarch to the bowl.
  • Using a spatula, mix everything well to coat the chicken with the seasonings and cornstarch. Set aside the bowl for later use.

Prepare The Sauce

  • In a small mixing bowl, pour 2 tbsp of light soy sauce and 1 tsp dark soy sauce.
  • Add 1 tbsp of rice vinegar, 1 tbsp of oyster sauce, and 1 tsp fish sauce(optional) to the bowl.
  • Pour 2 tsp of sesame oil and 1 tbsp of honey into the sauce.
  • Add ½ cup of water and 1 tbsp of cornstarch to the mix.
  • Sprinkle ½ tsp of black pepper over the sauce and mix well until the cornstarch dissolves. Set aside the bowl for later use.

Fry The Cashew Nuts

  • Place a pan on the stove over high heat and pour 2 tbsp of cooking oil into it.
  • Add ½ cup of cashew nuts to the pan and stir fry for 2-3 minutes or until they turn golden colour. Keep stirring while frying the cashew nuts to prevent burning.
  • Once the cashew nuts are done, transfer them to a plate and keep them aside for later use.

Cook The Chicken

  • Pour another 2 tbsp of oil into the pan.
  • Add the marinated chicken pieces to hot oil.
  • Fry the chicken for 5-6 minutes and flip them using a spatula when one side is done.
  • Once the chicken is cooked through, transfer it to a plate and set aside.

Saute Ginger, Garlic and Chilies

  • In the same pan, add 1 tbsp of minced garlic and 1 tbsp of minced ginger.
  • Add 4-5 pieces of dried red chilies sliced into small pieces and stir fry for 30 seconds.

Cook The Veggies

  • Add 1 medium-sized roughly chopped onion to the pan.
  • Add 1 medium-sized chopped green bell pepper to the onion and fry for another 30 seconds.
  • Toss in 2 spring onions cut into 1.5-inch pieces into the pan.
  • Stir to mix all the vegetables together.

Combine Chicken and Sauce

  • Add the chicken you fried earlier to the pan.
  • Pour the prepared sauce over the chicken and vegetable mixture.
  • Stir to coat everything with the sauce and cook for another 1-2 minutes.

Sprinkle Cashew Nuts, Serve and Enjoy!

  • Add the fried cashew nuts back into the pan.
  • Give everything a final stir to combine,
  • Serve your Thai cashew chicken with steamed rice, and enjoy!