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Roasted Cashew Chicken & Rice

A delicious Thai recipe with a little bit of heat
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Servings 8


Sauce Mix

  • 1 cup Chicken broth
  • cup Soy sauce
  • ¼ cup Rice vinegar
  • ¼ cup Hoisin Sauce
  • ¼ cup Oyster sauce
  • ¼ cup Ketchup
  • 1 tbsp Chili garlic sauce
  • tbsp Sriracha
  • 4 tsp Raw sugar
  • 2 tsp Black pepper

Main Ingredients

  • 2 lbs Chicken thighs
  • ½ tsp Corn starch
  • ½ tsp Baking soda
  • 2 tbsp Fresh minced garlic
  • 3 tsp Grated ginger
  • 1 Onion
  • 1 Green bell pepper
  • ½ cup Diced pineapple
  • 1 tbsp Tomato herb pesto
  • Sesame oil
  • Olive oil
  • Sea salt
  • ¾ cup Roasted unsalted cashews


  • Mix all Sauce ingredients together and set aside.
  • Cut up chicken into small pieces. Then toss with sesame oil, baking soda, corn starch, black pepper and a little bit of the sauce mix until completely covered.
  • Add a little bit of olive oil to an iron skillet and heat. When pan is hot, stir fry chicken until brown. Then set chicken aside.
  • Dice up the onion and bell pepper. In the skillet you used for the chicken, saute ginger, garlic, onion and pepper until soft. Then add sauce and let cook for a few minutes on medium heat.
  • Add the chicken and cook until the sauce starts to boil.
  • Bring burner temp to low. Add cashews, pineapple and tomato herb pesto to chicken and let cook for ten minutes, or until cashews have softened.
  • Sprinkle with black pepper and sea salt. Then serve with white, brown or Jasmine rice.
Keyword cashew, chicken, spicy, thai