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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
This recipe is the bomb!! My husband loved it. It has so many yummy flavors. Definitely make the cashews. This is a keeper!
Love that! Thank you so much Renee! xTieghan
Easily one of our favorite new dinners! Honestly tastes like it’s from an authentic restaurant! Thank you!
Thank you so much Jenny! I am really glad this turned out so well for you! xTieghan
This was a great dish! Very complex flavors. Added toasted coconut to the rice. YUM!!
Thank you so much Reta! xTieghan
So delicious. My whole family (7 year old), my husband and I thought it was great.
Amazing!! I am really happy to hear that Jennifer! xTieghan
Just made this last night!! Sooooo good!! Definitely see this becoming a go to staple for our weekly meal planning. Love that it all comes together so quickly and in one pan!!
Yes!! I am really glad this turned out amazing for you, Maria! Thank you! xTieghan
This was delicious! It might be my favorite recipe that I’ve tried of yours. The coconut rice is a game changer!
Thank you so much Gabby!! I am really glad this turned out so well for you! xTieghan
Made for dinner tonight and WOW!! Amazing flavors, especially hitting the cashews with lime zest. So happy to have the leftovers for lunch this week, too!
Love that! Thank you so much for trying this one, Michelle! xTieghan
Hi Tieghan! Any recommendations for a cashew substitute? I’m allergic to cashews, but everything else looks great. Thanks!! Madison
Hey Madison,
Another nut that you enjoy would work well or you could throw in another veggie. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just perfect. Don’t change anything. Make the coconut rice with it!
Thank you so much Amanda! xTieghan
Delicious recipe!! I didn’t have basil or sesame seeds but was still amazing without it. Way better than most takeout you can get. Perfect balance of heat, umami, salty and sweet.
Thank you so much for trying this recipe, Jennifer! Thank you so much for trying it! xTieghan
Made this for dinner last night exactly as written with one exception..I added some of the lime zest to the coconut rice.
This dish is easy and deliscious and will definitely be making again soon.
Thank you so much Char!! I am so glad this turned out so well for you! xTieghan
WOW. I have been so excited to eat this as my meal prepped lunch all week. Delicious and easy! The coconut rice turned out perfect and I could have eaten the whole bowl in one sitting.
Love that! Thank you so much Renee! xTieghan
Made this tonight (finally) and it was incredible!! No surprise, here! I’ve had the ingredients for a week and couldn’t wait to make it. I’m a wimp when it comes to spicy, and this was the perfect amount of spice with flavor! The only thing I may try next time is to add green beans or maybe broccoli. But BOY, is this good!! Thanks again, Tieghan!!
Thank you Kristin!! I am really glad this turned out so well for you! xTieghan
So good ! I substituted peanuts and used sriracha instead of the chili paste. Very quick and easy dinner. Would recommend over takeout!
Thank you so much Liz!! I am so glad you enjoyed this recipe! xTieghan
Do we think pork would taste good in this instead of chicken?
Hey Krissy,
Pork would be a great option! I hope you love the recipe, please let me know if you have any other questions! xTieghan