Start by chopping your chicken into bite sized pieces, and chop up all of your vegetables. Step 1 – Preheat a large skillet to medium-high heat.

Toast your cashews in the pan before you add them to the stir-fry, this makes a huge difference in flavor!.

Get creative with your veggies, you can use onions, cabbage, bok choy, mushrooms, snap peas, whatever you want!.

The sauce is DELICIOUS, with or without the chili paste. You can find different types of chili paste in most grocery stores. Omit the chili paste in this recipe if you don’t want it to be spicy at all.This will make your life a little easier, and prevent bacteria from spreading from the raw meat. Use two cutting boards, one for meat, and one for veggies.Mix up your sauce ahead of time as well, this will give the flavors time to come together and the sauce gets better as it sits.Add tapioca starch to your chicken, this gives the chicken a little coating and helps it get slightly crispy.You don’t want to overcook certain things before you add others in. Chop up all of your veggies and chicken before you start cooking anything! You will be cooking in a very hot skillet, so the cooking won’t take too long.Black Pepper & Salt – the staple spices! I don’t use much salt because we have the tamari in the sauce.Ground Ginger – Ginger adds a delicious warmth to the dish to balance everything out.Honey – You don’t need much, but that little bit of sweetness is perfect with the salty tamari.Rice Vinegar – the combination of acid, salt, and sweetness is amazing in this sauce!.Gluten-Free Tamari – tamari is the gluten-free version of soy sauce, it adds saltiness! You can also use coconut aminos or liquid aminos.Tapioca Starch (or cornstarch) – adding a tablespoon of starch will help the sauce thicken and get a little creamy.Extra Virgin Olive Oil – my favorite oil to cook with, and you could also use avocado oil instead.Sesame Oil – sesame oil adds a different earthy flavor.Raw Cashews – Cashews are used often in Thai food, and I like adding them into this stir-fry to add texture and sweetness.Thai Chili Paste – This one is optional, but if you like spicier food, then I recommend adding Thai chili paste.Fresh Garlic – I highly recommend using fresh garlic instead of garlic powder if you can, it gives a much fresher flavor.Bell Pepper – peppers are a staple in most Thai dishes.Green Onions – I like green onions in this dish because they are more mild than regular onions, and don’t overpower with their flavor.Carrots – another hearty vegetable that adds substance and color.Broccoli – adds beautiful color to the dish, and is a firm vegetable that can stand up well with the other ingredients.Chicken Breast – the chicken is the star of the show in this dish, it adds lean protein to the dish and holds up well to the sauce.This dish is even faster than ordering takeout! Thai Cashew Chicken Ingredients You can serve it over rice, or just eat it as is! It is salty, savory, and slightly sweet with lots of amazing from the crunchy cashews. It is bursting with flavor from the simple homemade sauce, and chicken breast goes perfectly with the sauteed veggies. Thai chicken stir-fry is an easy, healthy dish that is quick to come together for a delicious weeknight meal. Packed with veggies, tender chicken, and a sweet and savory sauce, it is even better than takeout! What is Thai Chicken Stir-Fry?

Thai Cashew Chicken Stir-Fry is a healthy weeknight dinner that is made in 30 minutes or less.

Thai cashew chicken salad