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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.
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 recipe is a hit with my family, restaurant quality per my husband. The coconut rice adds that extra bit of pizazz. Thank you for sharing your passion for food and talent with your readers.
Hey Sara,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT
Made this for dinner tonight and it was a huge hit with everyone in my family! My daughters, ages 11 & 8, are bummed that we didn’t have leftovers. Excited to add this into our dinner rotation.
Hey Valerie,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Absolutely LOVED this one. So easy and the cashews make it wowwwww! Also pumped about the coconut rice! It’s also very filling. Thank you 🙂
Hi Kelly,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
One of my favourite recipes!
Trying out Veganuary this year so made a couple of swaps and marinated Tofu in the sauce and it was still great 🙂
Hi Ash,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
This was probably the MOST DELICIOUS Asian dish I’ve EVER eaten! Seriously. Make this, immediately. My kids ask me to prepare this, weekly!
Hi Whitney,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
Fantastic recipe! I also snacked on the cashews and made another batch after the meal for more snacking. I added mushroom, green onion and pineapple. My family and I really enjoyed this
Hi Kathy,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
I make this all the time and it is so so so good! Today I swapped out the peppers for zucchini and it was still so good!
Hey Sarah,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan
This was a huge hit, even though it was kind of spicy and I think I might reduce the sambal Oelek a touch next time. My son-in-law-to-be had 3! helpings and my daughter had 2! That is a record. I will gladly make this again. Those cashews are to die for! I agree with your suggestion to double the amount. My daughter snacked on half of them while we were eating! (I put the extras on a plate.) The coconut rice was also a big hit, although I had to make it with Jasmine rice because I was out of basmati. Thanks!
Hey Jane,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
I used coconut amino and tomato paste. It was amazing!!! So much better than a restaurant. Thank you for another fabulous recipe.❤
Hey Theresa,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Very good! I made this with the coconut rice and we all really liked it. Good flavor, good texture and pretty easy to put together. I’ll make this again for sure!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
I just made this for dinner last night with the coconut rice and it was so good! It came together easily and quickly. There were nothing leftover.
Hey Kristina,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan
This was a delicious recipe! I added broccoli instead of peppers and it turned out great! I noted it was a little too salty as other reviews mentioned (despite using unsalted cashews and low sodium soy sauce). I juiced the lime that I zested to cut down on the salty flavor and it worked!
Hey Felicia,
Happy Sunday! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
THIS IS SERIOUSLY INCREDIBLE.
I made this the first time because I was lookng for something to lift my spirits before teaching the start of this difficult school year. I can’t tell you how much it did! Came back to do it a second time tonight. In love.
Hey Kate,
I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was excellent! And so easy!!! It is worth the extra few minutes to make the cashews as they are so much better with these spices. Will definitely make again!
Hey Lynn,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
This deserves another review because this is the third time I’ve made this and it’s still just as delicious as before. I made a double batch this time so we had leftovers for lunch AND a triple batch of the cashews because they’re just that good!
Hey Lauren,
Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan
I’ve made this a few times and it is a hit every time.
Now, I want to try this in the instant pot. Any suggestions? Am I crazy?
Thank you for helping me feed my family so well!
Hey Jill,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! I’ve never tested this in the instant pot, let me know if you give it a try. Have the best day:) xTieghan