thai cashew chicken stir fry

lauren sims thai cashew chickenImage via

Several of you who follow me on snapchat have seen that I’ve made this Thai Cashew Chicken stir fry recipe probably 5 times in the past few months! I am by NO means a great cook, but this is one of my go-to easy week night recipes for Michael and me! It’s simple, healthy, and tastes SO good! It also makes leftovers for days for both of us, and is extremely filling. I found the recipe on pinterest and changed a few things. So, here is my version of Thai Cashew Chicken stir fry!

Thai Cashew Chicken Stir Fry

  • Servings: 4-6
  • Time: 30 mins
  • Difficulty: easy
  • Print


3 tablespoons cornstarch (I used half this amount)
1/2 teaspoon salt
1/2 teaspoon pepper
about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces
2 tablespoons sesame oil
1 tablespoon olive oil
2 heaping cups broccoli florets
1 cup red bell peppers, diced small
1 cup shelled frozen edamame
2 cloves garlic, finely minced or pressed
1 cup unsalted dry-roasted whole cashews
3 tablespoons low-sodium soy sauce
2 tablespoons honey, or to taste (I used 1 tablespoon)
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce, or to taste (found in the Asian section of the grocery store)
3/4 teaspoon ground ginger
3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)
In a gallon-sized zip-loc bag, add cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
In a medium bowl mix the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and with a whisk to combine; set aside.
Add the cashews to the skillet and stir to combine.
Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
Add the green onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
[I served mine and Michael’s meals over quinoa!]


4 Comments on thai cashew chicken stir fry

  1. Rachel
    May 7, 2017 at 7:47 pm (3 weeks ago)

    This has been a staple in our house since this post came out! We make it almost weekly. SO. GOOD.

    • laurenkaysims
      May 12, 2017 at 12:41 am (2 weeks ago)

      aw yay i love hearing that! yeah we legit make it at least every other week haha. so yummy and easy!


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Lauren Kay Sims