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
Scale
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
