Thai Lemongrass Chicken With Cashews is a quick, fragrant 4-serving stir-fry made with tender boneless chicken thighs, minced lemongrass, garlic, chile, fish sauce, soy sauce, oyster sauce, lime, crisp vegetables, and roasted cashews. Allow about 20 minutes for preparation, plus an optional 20–30 minute marinade, then cook the dish in 15–20 minutes for a total time of about 55–70 minutes.
Every bite brings together bright citrusy lemongrass, savory Thai-style seasoning, gentle sweetness, fresh chile heat, and the irresistible crunch of cashews. Served with steamed jasmine rice and lime wedges, this colorful skillet dinner is satisfying enough for a weeknight yet special enough for guests.
Jump to RecipeWhy You’ll Love This Recipe
This Thai-inspired chicken stir-fry has the kind of bold aroma that makes everyone wander into the kitchen. Lemongrass brings a lemony, floral freshness, while garlic and chile add savory warmth and a pleasant spark of heat.
The sauce is balanced rather than heavy. Fish sauce contributes the characteristic Thai savory flavor, oyster sauce adds depth, soy sauce brings saltiness, sugar softens the edges, and lime juice keeps the finished dish bright.
Chicken thighs are cut into small pieces so they cook quickly and remain juicy. The vegetables stay slightly crisp, and the cashews are folded in at the end for a toasted contrast to the tender chicken.
If your family enjoys comforting chicken dinners, you may also like this cozy classic chicken soup for another satisfying meal idea.
Ingredients You’ll Need
The ingredient list is flavorful but approachable, and most items are easy to find at a well-stocked grocery store. Fresh lemongrass is the key aromatic, so choose firm stalks with a pale, tender center and trim away the dry outer layers.
- Chicken: Use 1 1/2 pounds of boneless, skinless chicken thighs cut into bite-size pieces. Breast meat is an acceptable substitute, but thighs are more forgiving during high-heat cooking.
- Aromatics: Two tender lemongrass stalks, four garlic cloves, and 1–2 Thai bird’s-eye chiles create the fragrant base. A red Fresno chile gives a milder, fruitier heat.
- Seasonings: Fish sauce, light soy sauce, oyster sauce, brown sugar or palm sugar, and fresh lime juice provide the savory, sweet, salty, and tangy balance.
- Vegetables and crunch: Sliced yellow onion, thin red bell pepper, and 3/4 cup unsalted roasted cashews make the stir-fry colorful and textured.
- Fresh finish: Thai basil gives an especially aromatic finish, while cilantro tastes fresher and more citrusy. Lime wedges add a final burst of acidity at the table.
Keep the low-sodium chicken stock or water, extra oyster sauce, soy sauce, fish sauce, sugar, and cornstarch slurry measured and ready before cooking. Stir-frying moves quickly, so having everything prepared prevents the sauce from sitting while the vegetables overcook.
For another family-friendly chicken recipe with a cozy, familiar feel, browse this helpful chicken noodle soup recipe.
How to Make It Step-by-Step
Step 1: Prepare the lemongrass by trimming away the dry top and tough outer layers, using only the tender inner portion. Mince it very finely so the pieces soften during cooking rather than remaining fibrous.
Step 2: In a medium bowl, combine the minced lemongrass, garlic, chile, fish sauce, light soy sauce, oyster sauce, brown sugar or palm sugar, lime juice, and 1 tablespoon neutral oil. Add the chicken and toss until every piece is coated.
Step 3: Cover the bowl and marinate the chicken for 20–30 minutes if time allows. The dish can go straight into the pan, but this short rest gives the lemongrass, garlic, fish sauce, and lime more time to flavor the meat.
Step 4: If your cashews are raw, toast them in a dry skillet over medium heat until lightly golden, stirring often so they do not scorch. Remove them from the skillet and set them aside; already roasted cashews can be used as they are.
Step 5: Stir together the 1/2 cup chicken stock or water, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon fish sauce, and 1 teaspoon brown sugar. In a separate small container, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make the slurry.
Step 6: Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high to high heat. Add the chicken in a single layer, cooking in batches if necessary, and stir-fry for about 4–6 minutes until browned and nearly cooked through.
Step 7: Transfer the chicken to a plate, then add the remaining tablespoon of oil to the hot pan. Stir-fry the sliced onion and red bell pepper for 2–3 minutes, keeping them colorful and slightly crisp rather than soft.
Step 8: Return the chicken and any resting juices to the pan, then pour in the prepared sauce. Bring everything to a simmer so the sauce can mingle with the browned chicken and coat the vegetables.
Step 9: Stir the cornstarch slurry once more and add it to the simmering pan. Cook for 1–2 minutes, stirring gently, until the sauce lightly thickens and clings to the chicken without becoming sticky or pasty.
Step 10: Fold in the roasted cashews and fresh Thai basil or cilantro just before serving. Spoon the stir-fry over steamed jasmine rice and offer lime wedges so each person can adjust the brightness to taste.
Pro Tips for the Best Stir-Fry
Handle lemongrass correctly. The outer stalk is tough and fibrous even after cooking, so peel it away until you reach the pale, tender center. A very fine mince distributes its flavor throughout the marinade and keeps the finished dish pleasant to eat.
Give the chicken room. A crowded pan traps moisture and causes the chicken to steam rather than brown. Cook in batches when needed, allowing the wok or skillet to stay hot between additions.
Watch the heat and timing. The chicken should be browned and nearly cooked through before it leaves the pan because it finishes in the sauce. The vegetables need only 2–3 minutes to retain a little bite.
Add cashews last. Roasted cashews soften when simmered in liquid for too long. Folding them in with the herbs preserves their toasted crunch and gives the dish a more pleasing contrast.
Adjust the chile thoughtfully. One Thai bird’s-eye chile gives noticeable heat, while two make the dish much hotter. For a gentler version, use one red Fresno chile, remove its seeds, or reduce the amount.
If you like crisp, saucy chicken dishes, this crispy orange chicken idea is another flavorful option to keep in your dinner rotation.
Serving Suggestions
Steamed jasmine rice is the natural partner for this stir-fry because its delicate fragrance and fluffy texture absorb the savory sauce. Spoon the chicken over the rice immediately, making sure each serving receives vegetables, cashews, herbs, and plenty of sauce.
For a lighter plate, serve smaller portions of chicken alongside extra sliced bell pepper or a crisp cucumber salad. Lime wedges should always be within reach, since a squeeze of fresh juice wakes up the lemongrass and balances the richness of the cashews.
A scattering of additional basil or cilantro makes the dish look fresh and colorful. Keep the garnish simple, because the toasted cashews and glossy sauce already provide plenty of visual appeal.
For a contrasting sweet-and-savory dinner, you can also try this pineapple chicken recipe when you want a different style of chicken meal.
Storage and Reheating
Cool leftovers promptly and store them in a covered container in the refrigerator. For the best texture, enjoy the stir-fry within a few days and keep extra rice stored separately when possible.
Reheat gently in a skillet over medium heat with a small splash of water or stock. Stir occasionally until the chicken is hot, then finish with fresh herbs or a lime wedge to refresh the flavors.
The cashews will soften somewhat after refrigeration, but they will still taste good. For maximum crunch, reserve a few roasted cashews and add them after reheating rather than storing all of them in the sauce.
If you are planning a comfort-food menu, this hearty Buffalo chicken casserole is another crowd-pleasing choice.
Thai Lemongrass Chicken With Cashews
Ingredients
Method
- Combine minced lemongrass, garlic, chile, fish sauce, soy sauce, oyster sauce, sugar, lime juice, and 1 tablespoon oil. Add the chicken and mix thoroughly; marinate for 20–30 minutes, or cook immediately if desired.
- If using raw cashews, toast them in a dry skillet over medium heat until lightly golden, then remove and set aside. Stir together the chicken stock, oyster sauce, soy sauce, fish sauce, and sugar for the stir-fry sauce.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high to high heat. Stir-fry the chicken in a single layer, working in batches if needed, until browned and nearly cooked through, about 4–6 minutes; transfer it to a plate.
- Add the remaining tablespoon of oil and stir-fry the onion and bell pepper for 2–3 minutes, keeping them slightly crisp. Return the chicken to the pan, pour in the prepared sauce, and bring it to a simmer.
- Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce lightly coats the chicken. Fold in the cashews and Thai basil or cilantro, then serve immediately with steamed jasmine rice and lime wedges.
Notes
Final Thoughts
Thai Lemongrass Chicken With Cashews brings restaurant-style fragrance and texture to a practical home kitchen. The short marinade builds flavor, the hot pan creates browned edges, and the final addition of cashews and fresh herbs keeps every bite lively.
Use chicken thighs for the juiciest result, mince the tender lemongrass finely, and resist the urge to overcrowd the pan. Once the sauce lightly coats the chicken, serve it right away with jasmine rice, lime wedges, and a generous sprinkle of fresh basil or cilantro.
This recipe is flexible without losing its character. Choose palm sugar for a traditional touch, brown sugar for convenience, Thai basil for a more aromatic finish, or cilantro for a bright citrus note, then adjust the chile to suit your table.