Description
This Thai Basil Cashew Chicken is a vibrant and flavorful stir-fry dish combining tender chicken thighs, crunchy cashews, and aromatic Thai basil in a savory sauce. Perfect for a quick weeknight dinner, it delivers a delightful balance of spicy, sweet, and umami flavors with colorful bell peppers and a hint of chili heat.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 4 cloves garlic, minced
Sauce and Seasonings
- 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
Other Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup unsalted roasted cashews
- 1/2 cup fresh Thai basil leaves
Instructions
- Marinate the Chicken: In a medium bowl, toss the bite-sized chicken thigh pieces with cornstarch, salt, and pepper until evenly coated. This helps to tenderize the chicken and create a slight crust during cooking.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, and cook for 5 to 6 minutes, stirring occasionally, until they are browned on the outside and cooked through. Remove the chicken from the pan and set aside to keep warm.
- Stir-Fry the Vegetables: Using the same skillet, add the sliced red and green bell peppers and sliced onion. Stir-fry for 3 to 4 minutes until they start to soften but remain vibrant and slightly crisp.
- Add Garlic: Add minced garlic to the pan and cook for about 30 seconds until fragrant, making sure not to burn it.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Stir in soy sauce, oyster sauce, fish sauce, brown sugar, chili garlic sauce, and water. Mix thoroughly to coat the chicken and vegetables evenly with the sauce.
- Add Cashews and Basil: Stir in the unsalted roasted cashews and fresh Thai basil leaves. Cook for an additional 1 to 2 minutes, allowing the basil to wilt and the sauce to thicken slightly.
- Serve: Remove from heat and serve the Thai Basil Cashew Chicken hot over steamed jasmine rice for a complete meal.
Notes
- Thai basil has a distinct flavor; if unavailable, substitute with regular basil plus a few mint leaves to mimic its aroma.
- Adjust the amount of chili garlic sauce to suit your heat preference for a milder or spicier dish.
- This dish is great for meal prep and reheats well, making it perfect for packed lunches or quick dinners.
