If you’ve ever craved the bold, bright flavors of Thai takeout but wished you could whip it up easily at home, this Thai Basil Cashew Chicken Recipe is sure to become a new favorite in your kitchen. Tender chicken thighs are stir-fried until golden, tossed with crunchy roasted cashews, sweet bell peppers, and fragrant onion, then coated in a savory, slightly spicy sauce that’s perfectly balanced by the fresh snap of Thai basil. Every bite of this restaurant-worthy dish is a celebration of texture and bold flavor, perfect for busy weeknights or impressing dinner guests. Trust me—once you try your hand at this Thai Basil Cashew Chicken Recipe, you’ll feel like a stir-fry hero.
Ingredients You’ll Need
One of the joys of making this Thai Basil Cashew Chicken Recipe at home is how beautifully simple (yet absolutely essential) each ingredient is. Every component brings its own unique flair, from fiery chili sauce to crisp veggies and the unmistakable pop of fresh basil. Let’s break down what makes each one a star.
- Chicken Thighs: Using boneless, skinless chicken thighs keeps the meat juicy and flavorful with every bite.
- Cornstarch: A quick toss in cornstarch helps the chicken crisp up and gives the sauce something to cling to.
- Vegetable Oil: Choose a neutral oil to keep the focus on those Thai flavors; it’s perfect for stir-frying at high heat.
- Red Bell Pepper: Adds a touch of sweetness and eye-catching color that really pops in the finished dish.
- Green Bell Pepper: Brings a slight bitterness and lovely crunch for balance.
- Onion: Sliced onion mellows as it cooks, adding gentle sweetness and aromatic depth.
- Garlic: Minced garlic is non-negotiable for that mouthwatering fragrance—don’t skimp on it!
- Roasted Cashews: The unsalted variety adds irresistible crunch and nutty richness without overpowering the other flavors.
- Thai Basil Leaves: These lift the whole dish with their signature peppery, anise-like aroma; regular basil plus a bit of mint works in a pinch.
- Soy Sauce: Brings salty backbone and umami depth to your stir-fry sauce.
- Oyster Sauce: Adds a subtle sweetness and savory undertone that completes the sauce.
- Fish Sauce: A splash offers authentic Thai character and a hint of brininess; don’t leave it out!
- Brown Sugar: A touch of sweetness rounds out the salty-savory flavors, making each bite perfectly balanced.
- Chili Garlic Sauce: Delivers heat and gentle tang; add more if you like it fiery.
- Water: Helps loosen the sauce so it coats every piece just right.
- Salt and Pepper: Seasons the chicken and brings all your flavors into perfect harmony.
How to Make Thai Basil Cashew Chicken Recipe
Step 1: Coat the Chicken
Start by placing your chicken thigh pieces in a medium bowl, then sprinkle in the cornstarch plus a pinch of salt and pepper. Toss everything together until the chicken is lightly coated on all sides. This little step promises you golden, seared pieces that stay juicy inside and allow the sauce to hug every bite.
Step 2: Sear to Perfection
Pour the vegetable oil into your favorite large skillet or wok and get it shimmering hot over medium-high heat. Add the chicken in a single layer—no crowding! Cook for about 5 to 6 minutes, stirring occasionally, until the chicken pieces turn beautifully golden and are just cooked through. Transfer the chicken to a plate and set aside; don’t wipe out the pan.
Step 3: Stir-Fry the Veggies
In those tasty pan juices, add the red bell pepper, green bell pepper, and onion. Stir-fry for 3 to 4 minutes until the vegetables get a little glossy and just start to soften. Toss in the garlic and stir for 30 seconds, letting its aroma take over your kitchen (and make your neighbors jealous).
Step 4: Bring it All Together
Return the chicken to the skillet, then pour in the soy sauce, oyster sauce, fish sauce, brown sugar, chili garlic sauce, and water. Stir everything well to coat. You’ll see the sauce bubble and thicken slightly as it clings to the meat and veggies, sending out the most savory, irresistible steam.
Step 5: Finish & Serve
Finally, add the roasted cashews and fresh Thai basil leaves. Stir gently just until the basil is wilted and glossy and the cashews are warmed through, usually about 1 to 2 minutes. Spoon your Thai Basil Cashew Chicken Recipe over steaming hot jasmine rice for a meal that’s as comforting as it is impressive.
How to Serve Thai Basil Cashew Chicken Recipe
Garnishes
A sprinkle of extra fresh Thai basil, a handful of chopped scallions, or even a few slices of red chili are all wonderful garnishes for the Thai Basil Cashew Chicken Recipe. Each adds a pop of color and an aromatic lift right before serving.
Side Dishes
Keep things classic with fluffy jasmine rice, which beautifully soaks up all the garlicky, herby sauce. Steamed broccoli, snow peas, or a refreshing cucumber salad are also lovely on the side, adding a cool crunch that balances the warm and nutty flavors of your dish.
Creative Ways to Present
Turn your Thai Basil Cashew Chicken Recipe into lettuce wraps for a fun, shareable appetizer, or load it into a bowl with rice noodles and fresh herbs for a vibrant Thai-inspired salad. Even tucked into a bento box with pickled veggies and rice, it’s a knockout lunch!
Make Ahead and Storage
Storing Leftovers
Leftovers of Thai Basil Cashew Chicken Recipe are just as delicious the next day! Cool completely before transferring to an airtight container. Store in the fridge for up to 3 days, and keep the rice separate for best texture.
Freezing
If you’d like to freeze, keep in mind that while the chicken and sauce freeze well, the basil will darken and the peppers may soften a bit. For best results, freeze the cooked chicken mixture without basil, then toss in fresh basil when reheating. Use within one month for best flavor.
Reheating
To reheat your Thai Basil Cashew Chicken Recipe, just warm gently in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. Microwaving works in a pinch, but stovetop revives the flavors best. Add a handful of fresh basil before serving to recapture that lively, herby aroma.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work well, though it’s a little leaner and can cook faster, so keep an eye out to avoid overcooking. You may want to brine or tenderize the pieces for added juiciness.
What if I can’t find Thai basil?
No worries—regular Italian basil will still taste wonderful in the dish! For an extra hint of that unique Thai flavor, toss in a couple of fresh mint leaves as well, which mimic the signature spice and aroma of Thai basil.
Is this recipe very spicy?
The Thai Basil Cashew Chicken Recipe is mildly spicy as written, thanks to the chili garlic sauce. If you’re sensitive to heat, just use less chili sauce, or leave it out entirely for a kid-friendly version. Love heat? Add extra or toss in some fresh chopped chilies!
Can I make this gluten-free?
You sure can! Just substitute tamari for the soy sauce and make sure your oyster and fish sauces are gluten-free. All the other ingredients are naturally gluten-free, so it’s easy to adapt for dietary needs.
What other vegetables can I add?
This recipe plays well with all sorts of veggies. Try adding carrot sticks, snap peas, baby corn, or mushrooms for a fun twist. Just keep your total veggie amount consistent so the sauce coats everything nicely.
Final Thoughts
There’s a special kind of satisfaction that comes from creating a dish as bold and lively as the Thai Basil Cashew Chicken Recipe in your own kitchen. I hope this recipe inspires you to break out the wok and treat yourself to a meal full of color, texture, and unforgettable flavor—you might just find yourself coming back to it again and again!
Print
Thai Basil Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
A flavorful and aromatic Thai Basil Cashew Chicken recipe that combines tender chicken pieces with colorful bell peppers, crunchy cashews, and fragrant Thai basil in a savory stir-fry sauce. This dish is easy to prepare and perfect for a quick and satisfying meal.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Stir-Fry:
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 small onion (sliced)
- 4 cloves garlic (minced)
- 1/2 cup unsalted roasted cashews
- 1/2 cup fresh Thai basil leaves
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce (or more to taste)
- 1 tablespoon water
Instructions
- Prepare the Chicken: Toss chicken with cornstarch, salt, and pepper.
- Cook the Chicken: Brown and cook chicken in oil; set aside.
- Stir-Fry Vegetables: Cook bell peppers, onion, and garlic until tender.
- Combine Ingredients: Add chicken back to pan with sauces, sugar, and water.
- Finish the Dish: Stir in cashews and Thai basil; cook until basil wilts.
- Serve: Enjoy hot over jasmine rice.
Notes
- Thai basil can be substituted with regular basil and mint leaves.
- Adjust chili garlic sauce to suit your spice preference.
- This dish is great for meal prep and reheats well.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
