Thai
Thai Cashew Chicken
Tender chicken stir-fried with toasted cashews, dried chilli and a glossy oyster sauce — a Thai takeaway favourite in 20 minutes.
About this recipe
Thai Cashew Chicken is a thai lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around chicken, and it takes around 20 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 300g, cubed chicken thigh
- 1, wedged onion
- 2 stalks spring onion
- 3 cloves garlic
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 bowls, cooked rice
- 1/2 cup cashew nuts buy
- 4 dried chilli buy
Equipment
Method
- 1
ToastToast.Heat dry (no oil) until aromatic and lightly browned — spices, nuts, rice.Glossary → the cashews in a dry pan until golden; set aside.
~3 min
- 2
Fry the chicken in hot oil until browned, 6 min; add garlic, onion and dried chilli, 3 min.
~9 min
- 3
Stir in oyster sauce, soy and sugar with a splash of water; toss with cashews and spring onion. Serve over rice.
~4 min
Smart swaps
Out of something? Try one of these.
- Chicken thigh
- chicken breast (cook a touch less so it stays juicy), or firm tofu.
- Spring onion
- thinly sliced onion or chives for the finish.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Oyster sauce
- hoisin loosened with a splash of soy, or soy sauce + a small pinch of sugar.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Deseed the chilli for less heat, and wash your hands (or wear a glove) before touching your eyes. How to prep chilli →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Thai Cashew Chicken take to make? +
Around 20 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken thigh → chicken breast (cook a touch less so it stays juicy), or firm tofu; Spring onion → thinly sliced onion or chives for the finish; Garlic → garlic powder (¼ tsp per clove) at a push. See the full list of smart swaps above.
Can I make Thai Cashew Chicken ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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