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Weeknight (25 minute) Thai Basil Sesame Cashew Chicken with Coconut Rice…and deliciously addicting salted chili lime cashews. This is the super-fast Thai inspired chicken rice bowl that the whole family will love. Quick-cooking chicken, pan-seared, then tossed in a sweet and spicy Thai chili sauce with garden fresh bell peppers, sesame seeds, and summer’s most flavorful basil. Serve this chicken over steamed rice and top with chili lime cashews. Every bite is saucy, sweet, spicy, and hinted with basil. It’s delicious and healthy. Major bonus? This is all made in one pan without the use of your oven. Perfect for hot summer days.

overhead photo of Thai Basil Sesame Cashew Chicken with Coconut Rice

This is one of those recipes where I just love how easily it came together for me. This came to me on a busy day and with really just the use of my brain and what sounded delicious.

I knew I wanted to use up all the Thai basil we have growing in the garden. We literally have so much. It’s overflowing at this point. So I knew I needed to do something with it…and soon. If you follow on Instagram, I’m sure you’ve noticed all the basil in the garden, there’s a lot. And I’m certainly not complaining, I love it.

I also knew I wanted to use the chicken I had on hand. Because the grocery is not a place I want to be heading to these days, so I’m trying to use what I’ve got! And in comes this chicken.

I have to say, I’m really excited with how this turned out. It’s Thai inspired, but with my own additions. Additions like chili lime cashews (with honey…and flaky sea salt too). And one of the best sweet and spicy Thai chili sauces I’ve ever made.

I love this dish. It’s easy, almost no-cook, and just so flavorful. And then there’s coconut rice too…all the (good) things I love.

overhead photo of chili lime cashews

The process.

First up, the cashews. Now, these are an “extra” and you don’t have to make them. But you certainly should if you have five minutes and cashews in the pantry.

Simply toss raw cashews with sesame oil, honey, chili powder, and a bit of turmeric, then cook until toasted, golden, and caramelized. Once the cashews are toasty, remove them from the heat, and add lots of lime zest plus flaky sea salt. Oh. So. Delicious!

Putting it out there, these are hard to stop eating. My best tip? Make a double batch. Serve half with the chicken and save the other half for random mid-day snacking. It’s a good idea.

overhead photo of Thai Basil Sesame Cashew Chicken in skillet

Next, toss the chicken with a little cornstarch and a good pinch of pepper. Tossing the chicken with cornstarch allows it to get extra crispy and caramelize while cooking.

Now make the sauce. It’s simply, honey, soy sauce, fish sauce, chili paste, ketchup (which is the secret), and sesame seeds. You guys, this sauce is now my newest favorite. It’s the ketchup, it adds a layer of flavor that’s subtle, but yet is so key. It’s sweet, salty, and spicy.

Pan-fry the chicken in a little oil until it’s crisp. Add plenty of garlic, ginger, and bell peppers. Then pour the sauce in and let it simmer down and thicken over the chicken and peppers.

As the chicken is cooking, you should be making some steamed rice. I like to toss it with a touch of butter and basil just before serving. SO GOOD.

overhead close up photo of Thai Basil Sesame Cashew Chicken with Coconut Rice

Now, put it all together…

Spoon your rice into bowls, then add the chicken and peppers. Finish each bowl off with lots of fresh basil and a handful of those salted chili honey-lime cashews.

Oh and add some thinly sliced cucumbers if you’d like too.

Enjoy…immediately.

And you guys…that’s it. This takes less than 30 minutes to make and it’s not only delicious but fun too!

overhead close up photo of Thai Basil Sesame Cashew Chicken with Coconut Rice

Looking for other quick weeknight Thai summer dinners? Here are some favorites:

Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce

30 Minute Sticky Thai Meatballs with Sesame Noodles

Better Than Takeout Sweet Thai Basil Chicken

Lastly, if you make this Thai basil sesame cashew chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Thai Basil Sesame Cashew Chicken Chicken.

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories Per Serving: 539 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

US Customary – Metric

Instructions

  • 1. To make the cashews. Heat 1 tablespoon oil, 1 tablespoon honey, the cashews, chili, powder, and turmeric in a large skillet over medium heat. Cook until lightly toasted and caramelized, 3-4 minutes. Watch closely. Spoon the cashews out of the skillet onto a parchment-lined plate. Sprinkle with lime zest and salt. Set aside.
    2. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
    3. To make the sauce. Combine the remaining 1/4 cup honey, the soy sauce, fish sauce, chili paste, ketchup, and sesame seeds.
    4. Wipe the skillet clean. Heat the remaining 2 tablespoons of oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the garlic, ginger, and peppers, cook another 2-3 minutes, until the garlic is fragrant. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
    5. Remove from the heat and stir in the basil. Serve the chicken and sauce over bowls of rice. Top with cashews, additional basil, and cucumbers, if desired. Enjoy!

Notes

Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.
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overhead photo of Thai Basil Sesame Cashew Chicken with Coconut Rice

This post was originally published on July 8, 2020
4.41 from 678 votes (487 ratings without comment)

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Comments

  1. 5 stars
    I’ve only eaten 3 bites so far, and I’m having a moment. The coconut rice, the sweet spicy sauce with that hint of basil…you’ve outdone yourself girl, this recipe is AH-mazing ??

    Reply

  4. 2 stars
    Ratios are off for the sauce. Had to reduce the salty elements by a lot. Too many seasoning ingredients vary the salt level by a lot.

    Reply

    1. Hi! I am really sorry this did not turn out well for you. Please let me know if there is anything I can help with! xTieghan

      Reply

  5. Hi! Can you use tomato paste and add Siracha chili sauce instead of chili paste? I went to 3 stores and they were out of chili paste 🙂 xxoo!

    Reply

    1. Hi Allison! You can just use the Siracha! I am sure that will be just as delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  6. 5 stars
    Another winner from Tieghan! Flavorful with just enough spice/heat. We aren’t coconut fans so we just used jasmine rice and that worked fine. We agree that the cashews could be eaten on their own as a snack! For this recipe, with all the flavor in the sauce, the extra flavor on the cashews got a little lost. But the toasty texture of the nuts definitely added to the dish. We followed someone else recommendation and squeezed in little lime juice at the end when we added the basil. Just half the lime was plenty and gave it that little extra zip! 🙂

    Reply

  7. 4 stars
    This turned out great, especially the cashews and coconut rice. One thing to note was that the sauce did not thicken up, and it seemed like waaaay too much sauce for the amount of chicken and veg. I was thinking 1/2 cup of soy sauce seemed like a lot when i was making it…

    Reply

  8. 5 stars
    Overall we love your recipes, but this one blew us out of water! So good, this will be a family go to for sure!!!

    Reply

  11. 4 stars
    This was really flavorful, Tieghan! One suggestion, though: Separate the cashew ingredients from the main recipe—or at least say “divided use” to give us a heads up.. I (foolishly) didn’t read carefully and used almost all the oil and honey on the cashews! I was halving that part of the recipe so all was not lost; I simply made more cashews. The chicken came out looking exactly like your photo. I do a lot of stir fries that disappoint; this was not one of them! Even Mr. Fussy, my husband who isn’t a chicken fan, liked it!

    Reply

  12. 5 stars
    Trying this one tonight, bad/weird idea to add a couple Arbol chiles for a kick? Strange mix of flavors? I have a ton in the pantry I’m trying to work through!

    Reply

    1. Hey Dylan,
      I haven’t tested this so I am not sure how the flavors would be together. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  15. 5 stars
    this is soooo good and was so easy for a delicious weeknight meal! the sauce is so yummy and the cashews are ADDICTING. i would make those on their own just to snack on!

    Reply