Cashew Chicken

March 15, 2017
2 Reviews (5.00 out of 5)
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Cashew chicken is my go to meal here in Thailand and it always comes as it’s own meal, if you want rice, you have to ask for it. Seeing as I’m not a rice fan, this is good for me so I don’t have to explain I don’t want it (which can sometimes be confusing I guess because everybody eats rice).

I’ve ordered this meal countless times and each dish is different, the main commonalities being chicken, vegetables, and cashews! So really, you can make this however you want and with whatever veggies you have handy, but I created this based on one of the best plates I had (and it was the best because it was loaded with cashews)! ?

The other reason I love this meal is because it’s all stuff I like to eat: protein, fat, and vegetables. It’s a good option when looking for some low carb meals and even if not, you can always have it with a side of rice. (But choose brown rice for more nutrients, not the white rice that’s so common here in Asia). Additionally, like always, I try to “healthify” my meals, so there’s no sugar and just moderate a amount of sodium in this one. My Thai cooking buddy and critic said it was good, but “First, I put more sugar in it.” One thing I will say is I do not like creating recipes that are so high in sodium, but this is Asian food, and a lot of fish and soy sauce is used. You can take it out and add a salt alternative, but the flavor will be different. To add more spice, feel free to add more chilies. I feel I can leave that up,to the discretion of the cook!


  • 2 Tablespoons
    Olive Oil
  • Garlic Cloves
  • Red Chili Pepper
  • 1 Cup
    Shallots or Onions
  • .5 Cups
  • 1 Tablespoon
    Soy Sauce
  • 2 Tablespoons
    Oyster Sauce
  • 1 Tablespoon
    Fish Sauce
  • .5 Cups
    Green Beans
  • .5 Cups
  • 1 Cup
    Red Bell Pepper
  • 1 Pound
    Chicken Breast, diced
  • 8 Pieces
    Baby Corn
  • 1 Cup
    Chinese Chives


  1. Always have all your "mise en place." Have everything ready just before you begin cooking.

  2. Heat a non-stick pan and heat cashews until lightly browned. Set aside.
    Heat oil in a heavy bottom skillet. Thai food is often cooked in a wok, but non-stick skillets require less oil. Add garlic, chillies, and shallots and cook 2-3 minutes. Add chicken and cook for another 2-3 minutes. Add sauces and mix to cover all pieces of chicken and continue cooking for another 3-4 minutes. Add mini corn and green beans. Cook 2-3 minutes, add bell pepper and cook another 1-2 minutes. Add the tomatoes and cook until tender. Check for doneness based on desired vegetable texture. If you like your vegetables soft, cook for another few minutes. Just before your meal is done, add in Chinese chives and cashews, give them a good mix and cook for one more minute. Serve immediately and garnish with some fresh cucumber slices.

Nutrition: Calories: 321; Fat: 17 g; Cholesterol: 55; Sodium: 1150 mg; Potassium: 860 mg; Carbs: 26; Protein 30 g; Vitamin A: 128%; Vitamin C: 345%; Iron: 19%

2 reviews for Cashew Chicken

  1. Michelle


    Yeahh!!! Just what I wanted 🙂

  2. Kim


    Looks easy to cook, healthy and delicious – that’s my Mother’s Day meal cooked by the kids sorted!

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