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Royal Thai Cashew Chicken with Stir Fry Veggies

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x
  • Category: Main Course
  • Cuisine: Asian


This royal chicken, Thai style, is made with cashews and a simple sauce with lots of black pepper. Serve with stir fried veggies and you have a meal fit for royalty.


Units Scale

1 lb boneless, skinless chicken breasts

Black Pepper freshly ground

2 T canola oil or peanut oil

1/3 c cashews

1 small onion sliced

3 garlic cloves minced

1/2 to 1 t chili paste

3 green onions cut on the diagonal in 1 inch pieces

4 t fish sauce

1 T dark soy sauce

1/2 to 1 t brown sugar

1 fresh red chile sliced and seeded

Stir Fried Veggies

1 large onion sliced

1 medium carrot peeled and sliced thinly on the diagonal

2 garlic cloves chopped

1 inch piece of fresh ginger peeled and cut in slices (if you don’t have it you don’t need it)

1/2 c dried shitake mushrooms reconstituted or substitute fresh or regular mushrooms in which case I would use a cup

1 red pepper seeded and cut into strips

1 stalk of broccoli cut into florets (if you have a broccoli hater add other vegetables of your choice)

3 green onions cut in 1 inch slices

2 T canola or peanut oil


3 T chicken stock

2 T fish sauce

2 T light soy sauce

1 T lime juice

1 T honey or brown sugar

2 t cornstarch mixed with 3 T water until smooth

1 t chili paste if you want these spicier


Cut the chicken into bite sized pieces and mix with black pepper. (I use about 4 really good grinds of the mill.)

Heat the oil in wok or a wide skillet.

Add the cashews and stir over medium heat until roasted and golden. Do not let them burn. Remove from wok with a slotted spoon.

Add onion and garlic to wok and stir fry for about 3 minutes. Add chicken pieces. Stir fry until chicken is opaque-about 2-3 minutes.

Add green onions, fish sauce, soy sauce and chili paste plus the sugar. Stir about another minute.

Then stir in toasted cashews.

Serve with jasmine rice and the stir fried vegetables below.

Stir Fried Veggies

Before you start cooking have everything ready and sliced and your sauce mixed in a cup. (I make these before I do the chicken. You can reheat in microwave but you can keep them warm in the oven also OR just tent with foil.)

Place wok over medium high heat. Add oil and swirl it around wok. Add onion and cook 1 minute. Add carrot, garlic, ginger and stir fry for another minute. Now add the mushrooms and stir until the carrot begins to soften.

Add red pepper, broccoli and green onions, then pour in the sauce. Stir until vegetables are cooked to your liking but I prefer them crisp.

Add more sour, spicy or sweet if you want it.