If you’re searching for a dish that’s equal parts comforting and crave-worthy with layers of bold flavor in every bite, look no further than this Thai Basil Cashew Chicken Recipe. Packed with juicy chicken, a vibrant medley of bell peppers and onion, golden roasted cashews, and a savory sauce that hits every taste bud, this is your ticket to a flavorful weeknight dinner that feels special yet easy enough for any skill level. Thai basil weaves its unmistakable fragrance throughout, making every forkful deliciously memorable. Whether you’re new to Thai cooking or a longtime fan, this recipe will quickly become your go-to favorite!
Ingredients You’ll Need
The beauty of this Thai Basil Cashew Chicken Recipe is in its clever collection of everyday ingredients, each playing a vital role in crafting the perfect balance of flavor and color. You’ll find most of what you need at any grocery store, and every component adds its own textural flair or aromatic punch—don’t skip a thing!
- Chicken thighs or breasts: Opt for thighs for extra juiciness, but breasts work well for a lighter bite—just cut them into uniform pieces so they cook evenly.
- Vegetable oil: This neutral oil lets the other flavors shine while providing the crisp sear you want for your chicken.
- Garlic: Minced garlic is what gives this dish that signature Thai aroma as soon as it hits the pan—use fresh for the most impact.
- Onion: Sliced onion melts into the sauce and brings gentle sweetness to balance any spice.
- Red bell pepper: Its juicy crunch and color brighten every bite and make the dish visually irresistible.
- Unsalted roasted cashews: Cashews add buttery, toasty crunch—toast them lightly if you want to amp up their flavor.
- Thai basil leaves: The star of this Thai Basil Cashew Chicken Recipe; its unique peppery, slightly licorice flavor elevates the whole dish. If you can’t find Thai basil, regular basil works in a pinch!
- Green onions (optional): Sprinkle these over the top for freshness, bite, and a splash of color.
- Soy sauce: Savory and salty, it forms the backbone of the stir-fry sauce.
- Oyster sauce: Adds depth and a touch of umami—if you’re vegetarian, there are great plant-based versions available.
- Fish sauce: Just a splash brings pungency and authenticity—don’t worry, it mellows beautifully in the mix!
- Honey or brown sugar: A bit of sweetness balances all the savory flavors and brings out the richness of the cashews.
- Chili garlic sauce or sriracha (optional): Use it for a little background heat, or leave it out if you’re spice-sensitive.
- Water: Just enough to give the sauce the right body and help everything come together silky-smooth.
How to Make Thai Basil Cashew Chicken Recipe
Step 1: Mix the Signature Sauce
Start by whisking together your soy sauce, oyster sauce, fish sauce, honey, chili garlic sauce (if using), and water in a small bowl. This wonderfully quick blend is the flavor engine behind the Thai Basil Cashew Chicken Recipe, infusing every ingredient with savory-sweet-spicy goodness.
Step 2: Sizzle the Chicken
Add the vegetable oil to a good-sized skillet or wok and get it hot over medium-high heat. Add your chicken pieces, spreading them out so they brown instead of steam. Cook for about 5–7 minutes, stirring occasionally, until they’re golden on the outside and cooked through—this locks in all those succulent juices.
Step 3: Bring in the Aromatics
Push the chicken to one side of the pan. Drop in the minced garlic and sliced onion and sauté for 1–2 minutes, just until they’re soft and aromatic. This simple move helps build layers of flavor right in the pan—your kitchen will already smell amazing!
Step 4: Add the Veggies
Toss in the red bell pepper slices and cook for another 2–3 minutes. You want them just slightly tender but still vibrant and crisp—this way, they add a pop of sweetness and color to every forkful.
Step 5: Finish & Combine
Pour your prepared sauce over everything and give it all a big toss to coat. Immediately add the cashews and Thai basil leaves, stirring so the basil just begins to wilt and the nuts warm through. After 1–2 minutes, everything should be glossy, fragrant, and mouthwatering—your Thai Basil Cashew Chicken Recipe is done!
How to Serve Thai Basil Cashew Chicken Recipe
Garnishes
For the perfect finishing touch, scatter extra Thai basil leaves or a shower of sliced green onions over the top. If you love a crunch, an extra handful of toasted cashews won’t go amiss. A sprinkle of sesame seeds can also add a subtle nutty note and make the dish look extra special.
Side Dishes
Traditionally, this Thai Basil Cashew Chicken Recipe shines served over fluffy jasmine rice, which soaks up all that incredible sauce. For a lighter spin, try it with steamed rice noodles or a bed of sautéed greens. A crisp Thai cucumber salad on the side makes for a cooling, refreshing contrast.
Creative Ways to Present
Want to wow your friends or family? Pile the chicken over coconut rice in individual bowls for a cozy, modern vibe. Or serve family-style on a giant platter, letting everyone dig in. For meal prep or picnics, tuck the chicken into lettuce cups or wraps, turning the dish into a finger-friendly, portable feast.
Make Ahead and Storage
Storing Leftovers
Your leftover Thai Basil Cashew Chicken Recipe keeps beautifully in the fridge for up to 3 days in an airtight container. The flavors continue to meld, making every bite just as tasty for lunch the next day. Be sure not to leave it out at room temperature for more than two hours to keep things safe and fresh.
Freezing
While this dish is definitely best eaten fresh to savor the basil’s punchy flavor and the cashews’ crunch, you can freeze it if needed. Simply let it cool completely, store in a freezer-safe container, and freeze for up to one month. When you’re ready to eat, thaw it overnight in the fridge for the best texture.
Reheating
Reheat your Thai Basil Cashew Chicken Recipe gently in a skillet over medium heat, adding a splash of water to loosen the sauce. This helps the chicken stay tender and keeps the veggies from getting soggy. The microwave works too, just be sure to use short bursts and stir for even heating.
FAQs
Can I use regular basil instead of Thai basil?
Yes, you absolutely can use regular basil if Thai basil is hard to find; the flavor will be a bit less spicy and licorice-like, but still aromatic and delicious. If you ever spot Thai basil at an Asian market, grab it for next time!
How do I make this Thai Basil Cashew Chicken Recipe vegetarian?
Swap the chicken for extra-firm tofu, and choose a vegetarian oyster sauce. The rest of the ingredients are naturally vegetarian, and you’ll get the same punchy flavors in every bite.
Is this recipe gluten-free?
With a simple swap to gluten-free soy sauce (often labeled tamari), your Thai Basil Cashew Chicken Recipe becomes entirely gluten-free. Double-check labels on oyster and fish sauce as well to avoid sneaky gluten sources.
Can I add more vegetables?
Absolutely! Snap peas, baby corn, or even broccoli work well here. Just be mindful of cooking times so everything stays crisp-tender and the sauce isn’t diluted by excess moisture.
What’s the best way to keep the cashews crunchy?
If you love extra crunch, hold back a portion of the roasted cashews for garnishing right before serving. This way, some soak up the sauce while some stay perfectly crisp.
Final Thoughts
I truly hope you’ll dive in and try this Thai Basil Cashew Chicken Recipe for your next dinner. It’s the kind of meal that’s as rewarding to cook as it is to eat, bursting with those vibrant Thai flavors we all love. Let this dish become the star of your weeknight meal lineup—and don’t be surprised if everyone asks for seconds!
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Thai Basil Cashew Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful Thai Basil Cashew Chicken recipe that combines tender chicken pieces, crunchy cashews, and aromatic Thai basil in a savory sauce. This quick and easy stir-fry is bursting with flavors of garlic, soy, and a hint of heat, perfect for a satisfying meal.
Ingredients
Ingredients:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup unsalted roasted cashews
- 1/3 cup Thai basil leaves (regular basil can be used as a substitute)
- 2 green onions, chopped (optional for garnish)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon chili garlic sauce or sriracha (optional, for heat)
- 1 tablespoon water
For the sauce:
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, honey, chili garlic sauce, and water. Set aside.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-7 minutes.
- Add Vegetables: Push chicken to one side, sauté garlic and onion until fragrant. Add bell pepper and cook until slightly tender.
- Combine and Serve: Pour sauce over chicken and vegetables. Add cashews and basil, cook until basil wilts. Serve hot over rice or noodles.
Notes
- Use Thai basil for authentic flavor.
- For a vegetarian version, substitute tofu and vegetarian oyster sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 8g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
