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Thai Stir-Fried Chicken with Cashews

4 Servings

30 minutes

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Stir-fried chicken with cashews is a Thai classic. Our version using mostly pantry staples and can be on the table in about 30 minutes. The chicken marinates for 15 minutes before cooking—use this time to prep the bell pepper and scallions. Serve the stir-fry with steamed jasmine rice.




Don't discard the marinade after draining the chicken. It's mixed with ¼ cup water and becomes a sauce that lightly coats the chicken and vegetables.

30 minutes


  • 5

    medium garlic cloves, finely grated

  • 3

    tablespoons fish sauce


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Susan G.
February 26, 2024
Quick, simple meal
Made this tonight because I had all of the ingredients on hand. It came together quickly and was delicious.
Sally W.
April 12, 2023
GOOD and lunch the next day.
We thoroughly enjoyed this. Yes, it's salty .. but we replaced soy with Aminos. Also added some more vegetables.
Russell B.
January 7, 2023
Fantastic Recipe & Blissfully Simple As Well
I've made this dish a lot--after the first time, by request on multiple occasions--because it's so delicious. It's also a wonderful dish for those who love many of the flavors in Thai food but who are also heat-sensitive (I'm not, but some of those for whom I cook are). The effort v. reward here is such a great return that now it's usually the first thing I think of when I think chicken unless I'm making the conscious decision to try a new dish. Really one of my favorite recipes from Milk St.
Emma S.
June 3, 2023
Super easy and adaptable recipe. I saw the comments about the sauce being too salty, but it really depends on your brand of Fish Sauce. I also cut the sauce with lime juice and tamarind paste for some brightening. I didn't end up having enough left over marinade to make the amount of sauce I wanted, so I added to the marinade some soy, fish sauce and additional white pepper. Extremely flavorful dish.
Hildy A.
April 20, 2023
Too salty
Disappointing--I usually love Milk Street recipes, but it was fairly plain in flavor and too salty. I added cilantro and chili garlic sauce and rice vinegar to try to cut the saltiness, and it was still just ok.
Terri M.

I have leftover roasted chicken breast and instead of marinating the chicken I'll start with stir-frying the veggies, add the chicken & marinade and let it thicken & heat. Serving with left over rice. Hmmm, oooo maybe add a little mango to the rice! :)

Brent C.

How salty does this taste? Between the soy sauce and fish sauce I use, that would be almost 6.5 grams of sodium.

Michael L.

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Susan C.

I made some changes: brown sugar instead of white. Black pepper instead of white pepper(after all, there are chili pepper flakes-go for it!) Deep fry raw cashews - roasted don't have enough crunch, and added salt is not a good idea. Sprinkle the nuts over the finished dish. This recipe has good flavor

Erica M.

I actually found this a bit lacking in complexity of flavor. It tasted mostly of fish sauce. Adding extra soy helped a bit, but could probably benefit from more garlic and some added ginger.

Margaret G.

Delicious. Only change I made was to add some Thai basil at the end. Added flavor.

Chris W.

This was sooooo good, and we ate so much, there was only enough for a 3rd portion leftover for lunch, so tonight I'll use 1.5% of the ingredients so its a 4 portion meal, 2 for wife & I for dinner, and 2 for lunch...