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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.
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.
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.
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.
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!
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.
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.
Watch the How-To Reel
Ingredients
- 3 tablespoons sesame or extra virgin olive oil
- 1/4 cup plus 1 tablespoon honey
- 1/2 cup raw cashews
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- zest of 1 lime
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 1 tablespoon corn starch or flour
- black pepper
- 1/2 cup low sodium soy sauce or tamari
- 1 tablespoons fish sauce
- 1-2 tablespoons chili paste (sambal oelek)
- 2 tablespoons ketchup
- 2 tablespoons raw sesame seeds
- 4 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 2 red or orange bell peppers, thinly sliced
- 1 cup fresh Thai or regular basil, roughly torn
- steamed white or brown rice, for serving (coconut rice in notes)
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.
This post was originally published on July 8, 2020
Made this today! It was eaten so fast, no time for a picture. Absolutely yummy! Even my 87 yr old mother-in-law ate it.
I am really happy you loved this so much! Thank you so much Clelie!! xTieghan
Could one substitute cauliflower for the chicken? If yes would you cook it the same, or roast the cauliflower then add it into the sauce?
Hi Janet,
Yes cauliflower would be great, I would keep the recipe the same and cook it in the skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This came out so salty for us! Not sure what I did wrong since we only added a touch of salt to the cashews or maybe this just isn’t the right recipe for my family. We have loved the over 30+ other HBH recipes we’ve tried (hence why we have both the books!). The coconut rice and cashews by themselves were delicious, so maybe it was just too much fish sauce / tamari for our tastebuds ??♀️
Hi! I am really sorry to hear that! Is there anything you did differently by chance? I hope you continue to love my recipes and books! Please let me know if I can help in anyway! xTieghan
Can I used cauliflower instead of chicken? If so what would you recommend doing?
Hi Emma,
I would keep everything the same and simply swap out the chicken for the cauliflower. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So delicious. I absolutely love every recipe I’ve tried of yours.
Thank you so much Shannon! xTieghan
Deeelicious! My husband and daughters are raving over this dish! The ingredients are so fresh and fragrant, and Thai food is our favorite. Thanks for making me a champ in the kitchen!
Thank you so much Jami! I am really glad this turned out so well for you! xTieghan
Where’s the coconut? It says coconut rice, but not in the ingredients or directions
Hi Kathryn,
The coconut rice instructions are located below the recipe in the recipe notes section. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so good! I made it last night for dinner. I only had regular soy sauce instead of low sodium soy sauce, so it was pretty salty.. I’m clear why low sodium is important to keep in my pantry now! 🙂 The cashews are amazing and I would just eat them as a snack! Will definitely make this again!
I am so glad this turned out so well for you, Nikki! Thank you so much for trying this one! xTieghan
Whenever I don’t know what to cook I choose you! Love everything you do! Today I didn’t have chicken or cashews and didn’t wanted rice. So I just made the Sauce with some veggies and noodles – delicious!!!!
Aw that is so amazing! I am really glad you enjoyed this and I hope you continue to love my recipes! xTieghan
Yum this was so delicious! Really easy to whip up with ingredients I had at home anyway and it turned out perfectly. The cashews made it extra special ?? I love everything you make!
That is so amazing to hear! Thank you Mim! xTieghan
What can I use as a substitute for fish oil? Also, going to use cauliflower instead of chicken. Can’t wait to try and make this!
Hi Keri,
I would use a touch more soy sauce in place of the fish sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Teighan, this looks absolutely delicious! I’m currently responsible for cooking for my family, but my sister has recently become vegetarian due to health reasons. Can you recommend any substitutes for the chicken in this recipe? I have never cooked with Tofu before, but perhaps I will give that a go. I’d appreciate any advice you may have. Thanks!
Hi Tara,
I think tofu or cauliflower would be a great substitute. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks great! What would you recommend for a vegetarian substitute for the chicken?
Hey Kelly,
I think cauliflower would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Yum I love coconut rice! This recipe looks so amazing and so easy too! 🙂
Thank you so much Megan! xTieghan
Diagnosis Delicious! Made this tonight. Tried to follow the recipe as closely as I could. Realized at the 11th hour that I was out of rice, so subbed in some chow mein noodles I had in the freezer. Added in the juice of half a lime in the sauce as well as a big dollop of peanut butter and blended it all in my mini blender. Also threw in a sliced red onion and some fresh corn off the cob in with the veggies. So so good with the cashews and basil. My husband went back for thirds. Definitely a keeper of a recipe.
Wow yes!! I am really glad this turned out so well for you, Shannon! Thank you so much for trying it! xTieghan