Thai Basil Cashew Chicken Recipe
If you’re ready to shake up your stir-fry routine, look no further than this vibrant, flavor-packed Thai Basil Cashew Chicken Recipe. It’s the perfect blend of gently spicy, sweet, and savory flavors all in one skillet, with pops of crunch from roasted cashews and bursts of fragrance from fresh Thai basil. Every bite is a taste sensation that comes together quickly, making it ideal for weeknight dinners but full of enough flair to serve guests. If you love Thai food, this dish is a must-try—you’ll soon see why it’s one of my all-time favorites!
Ingredients You’ll Need
The ingredients for this Thai Basil Cashew Chicken Recipe are straightforward yet crucial, each lending unforgettable flavor, texture, or color to the final dish. Choose the freshest you can find for the brightest result—each little element helps build something truly special!
- Chicken (1 pound breast or thighs): Choose breast for lean slices or thighs for juicier, richer bites—cut into even, bite-sized pieces for the perfect stir-fry texture.
- Vegetable oil (2 tablespoons): Go with a neutral oil that can handle high heat, making stir-frying quick and easy.
- Unsalted roasted cashews (1/2 cup): These add irresistible crunch and buttery flavor—roast your own for extra freshness, if you like!
- Red bell pepper (1, thinly sliced): Adds vibrant color and natural sweetness, balancing out the savory notes in the sauce.
- Small onion (1, thinly sliced): Onions bring mild sweetness and a little texture contrast that makes every bite more interesting.
- Garlic (3 cloves, minced): A non-negotiable base for that deep, fragrant flavor only garlic brings to stir-fries.
- Fresh ginger (1 tablespoon, grated): For a zippy, warm undertone that perks up the whole dish.
- Soy sauce (2 tablespoons): Provides umami punch and saltiness, uniting all the flavors beautifully.
- Oyster sauce (1 tablespoon): Delivers depth and a hint of sweetness—don’t skip it, as it’s key to the signature taste.
- Fish sauce (1 tablespoon): This is what gives Thai dishes their distinctive savory character—just a little goes a long way.
- Brown sugar (1 tablespoon): A touch of sweetness to round out the salty and spicy flavors.
- Thai chilies (1–2, finely chopped, optional): Add these for heat—use as little or as much as you like, depending on your spice preference.
- Fresh Thai basil leaves (1/2 cup): The star aroma! If you can’t find Thai basil, regular basil will still make a delicious substitute.
- Cooked jasmine rice (for serving): Fluffy, fragrant jasmine rice soaks up all that wonderful sauce.
How to Make Thai Basil Cashew Chicken Recipe
Step 1: Toast Those Cashews
Start by heating a tablespoon of oil in your largest skillet or wok over medium-high heat. Toss in your cashews and stir-fry them for about 1–2 minutes, just until they’re fragrant and lightly golden. This little step ensures every bite is packed with that rich, nutty crunch we all crave. When they’re ready, scoop them out and set aside—try not to snack on too many before the dish is finished!
Step 2: Sear the Chicken
Add the remaining oil to your pan, keeping it hot so the chicken browns beautifully. Spread out the chicken pieces and let them cook undisturbed for a few moments before stirring, so you get a golden, caramelized crust. Cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked and glistening with flavor. Browning here is what locks in all those savory juices.
Step 3: Add Aromatics (And a Hint of Heat)
Push the chicken to the edges of the pan, making a little well in the middle. Toss in your minced garlic, grated ginger, and Thai chilies (if using). Give them a quick, 30-second sauté—just until they become deeply fragrant. This is the pulse of classic Thai flavor, and you’ll definitely notice the aroma wafting through your kitchen!
Step 4: Color with Veggies
Next, add your thinly sliced red bell pepper and onion right into that aromatic center. Stir everything together, cooking for another 2–3 minutes, until the veggies are just beginning to soften and turn brilliant in color. You want them tender-crisp for a delightful crunch in every bite.
Step 5: Pour in the Signature Sauce
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, and brown sugar. Pour this over your chicken and veggies, tossing to make sure everything is evenly coated and glossy. This savory-sweet sauce is what makes this Thai Basil Cashew Chicken Recipe utterly irresistible!
Step 6: Finish with Basil and Cashews
Return the toasted cashews to the pan, along with the fresh basil leaves. Give everything a final toss and let it cook for another 1–2 minutes, just until the basil is wilted and the sauce has thickened ever so slightly. The aroma at this point? Completely out of this world.
Step 7: Serve Hot and Fresh
Spoon your finished Thai Basil Cashew Chicken Recipe over steaming jasmine rice, making sure everyone gets a good mix of juicy chicken, veggies, cashews, and that glorious sauce. Serve it right away for the freshest flavors.
How to Serve Thai Basil Cashew Chicken Recipe
Garnishes
This dish already boasts vibrant colors, but a sprinkle of extra fresh Thai basil on top adds a pop of green and an herbal fragrance that sets the dish apart. For a final flourish, a light dusting of toasted sesame seeds or a few slivers of fresh red chili will add both beauty and a little added crunch.
Side Dishes
Serve your Thai Basil Cashew Chicken Recipe over a generous bed of jasmine rice, which perfectly absorbs the savory-sweet sauce. If you’re looking to flesh out your meal, consider crisp cucumber salad, tangy pickled vegetables, or a serving of steamed bok choy for freshness and balance.
Creative Ways to Present
For a family-style meal, pile the chicken onto a big platter with jasmine rice on the side and let everyone help themselves. For weeknight lunches, try packing the Thai Basil Cashew Chicken Recipe into individual rice bowls for easy reheating. For a party-worthy spin, serve the stir-fry in lettuce cups for a crunchy, hand-held twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Thai Basil Cashew Chicken Recipe, let it cool completely before storing it in an airtight container in the fridge. It’ll keep its punchy flavors and lovely textures for up to three days, making delicious leftovers you’ll actually look forward to.
Freezing
You can freeze this Thai Basil Cashew Chicken Recipe for up to one month, though the basil will lose some of its delicate flavor and the cashews may soften a bit. Freeze in portions for easy weeknight dinners—simply thaw overnight in the fridge before reheating.
Reheating
For best results, reheat gently in a skillet over medium heat with a splash of water to keep the sauce from drying out. Stir occasionally until everything is heated through. If you’re in a rush, microwaving works too, but don’t overdo it to keep the chicken tender and juicy.
FAQs
Can I use regular basil instead of Thai basil?
Absolutely! While Thai basil has a lovely anise-like aroma, regular basil still brings wonderful freshness to the Thai Basil Cashew Chicken Recipe. It won’t be quite as punchy, but the dish will still be aromatic and delicious.
Is there a good substitute for oyster sauce?
If you need to skip oyster sauce, try a combination of extra soy sauce with a dash of hoisin sauce, or use a vegetarian oyster sauce made from mushrooms. The depth of flavor will remain tasty and well-rounded.
Can I make this dish vegetarian?
Definitely! Substitute the chicken with extra-firm tofu, tempeh, or even a medley of assorted mushrooms for a hearty, plant-based version of the Thai Basil Cashew Chicken Recipe. Swap fish sauce and oyster sauce with vegetarian alternatives as well.
How do I control the spice level?
The beauty of homemade stir-fry is total control—simply use more or fewer Thai chilies, or skip them entirely if you prefer a milder dish. Serve some sliced fresh chilies on the side for the spice-lovers at the table.
Can I add more vegetables?
Of course! Feel free to add snap peas, mushrooms, or broccoli for more color and nutrition. The Thai Basil Cashew Chicken Recipe is flexible and welcomes whatever veggies you have on hand.
Final Thoughts
Making this Thai Basil Cashew Chicken Recipe is like bringing the dazzling tastes of your favorite Thai restaurant into your own kitchen. It’s fast, fun, and loaded with flavor—perfect for sharing or simply treating yourself to something special. Give it a go, and don’t be surprised if it becomes a new weeknight addiction!
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Thai Basil Cashew Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic Thai Basil Cashew Chicken recipe that combines tender chicken, crunchy cashews, and vibrant vegetables in a savory sauce infused with Thai flavors. This quick and easy stir-fry is a perfect balance of sweet, salty, and spicy, finished with fragrant Thai basil leaves. Serve over jasmine rice for a satisfying meal.
Ingredients
Chicken Stir-Fry:
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1/2 cup unsalted roasted cashews
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 Thai chilies, finely chopped (optional, for heat)
- 1/2 cup fresh Thai basil leaves (or regular basil if unavailable)
Sauce and Serving:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Cooked jasmine rice, for serving
Instructions
- Prepare Cashews: In a skillet, heat 1 tablespoon oil, add cashews, stir-fry until golden, then set aside.
- Cook Chicken: Cook chicken in remaining oil until browned. Sauté garlic, ginger, and chilies. Add bell pepper and onion.
- Make Sauce: Whisk soy sauce, oyster sauce, fish sauce, and brown sugar. Pour over the chicken and veggies.
- Finish Dish: Add cashews and basil, cook until basil wilts and sauce thickens. Serve over rice.
Notes
- Adjust chili quantity for desired heat.
- Double sauce for more gravy. Add veggies like mushrooms or snap peas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 410
- Sugar: 6g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
