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    Home > Recipes > Thai

    Thai Cashew Chicken

    Published: Mar 31, 2020 · Modified: Dec 6, 2022 · by Jess Smith · Jump to Recipe · 56 Comments · This post may contain affiliate links.

    49.9K shares
    Thai Cashew Chicken
    thai cashew chicken

    Thai Cashew Chicken is tender bites of chicken in a savory and slightly sweet sauce. It's better and healthier than takeout, made in 30 minutes, and full of crisp toasted cashews.

    cashew chicken over rice on a white plate

    Okay, so I totally know what you're thinking of when I mention Cashew Chicken. A Chinese food buffet version, right? Good but not great. This, my friends, is NOT that buffet cashew chicken. This is the Cashew Chicken of Thailand. In the world of stir fry dishes, this one is tops (perhaps only matched by the delicious Honey Ginger Chicken Stir-Fry). It is packed with flavor, full of sweet peppers and onions, tender chicken, and a sauce that will make you go back for seconds...and thirds...and look forward to leftovers at lunch. I'm certain you're going to love this recipe as much as I do.

    stirring Thai Cashew Chicken in a wok

    Ingredients

    • Chicken Breast - Chop the chicken into bite-sized pieces and toss it with salt and flour. Chicken thighs would work well here too.
    • Onion and Bell Peppers - Onion and bell peppers add flavor and color to the dish.
    • Green Onions - Chop the green onions and add them in for fresh flavor.
    • Cashews - Raw cashews work best here because you'll toast them in oil before cooking. But roasted and unsalted cashews will also work.
    • Cooking Oil - I like vegetable or peanut oil here for the high temperatures used during cooking.
    • Stir Fry Sauce - This simple, savory sauce comes together fast. Check out the notes below and the recipe card for tips on light and dark sweet soy sauce which are both used in this recipe. This sauce does not use fish sauce, but like many Thai dishes, fish sauce would add a delicious savory flavor.

    FAQs

    What is Thai-style Cashew Chicken?


    In Thailand, cashew chicken is still considered a Chinese-style dish but it is so common there that it's become Thai food in its own right. The most noticeable difference in the Thai version is that the sauce is more complex - it is savory, slightly sweet, and with a little bit of tart flavor. Spice is optional, but as with most Thai chicken stir-fry recipes, a little heat is always welcome.

    What is the difference between light soy sauce and dark sweet soy sauce?

    Light soy sauce (also called thin soy sauce) is the most common soy sauce used in Thai cooking. This is not the same as low-sodium, but it has a light color and more delicate flavor than Japanese or Chinese soy sauces that many of us have in our pantries. Dark sweet soy sauce has a thicker texture and color and a more rich flavor. It is a must-have ingredient for the beloved Thai noodle dish, Pad See Ew.

    Check out my Guide to Essential Thai Ingredients for more details.

    Like most stir-fry dishes, this is a weeknight favorite. A few minutes of prep means all of the ingredients are ready to go and the dish can be finished in the wok in 15 minutes or less. Cooking everything in the right order is key. Here we go!

    How to Make Thai Cashew Chicken

    Step 1: Make Sauce

    Garlic, soy sauce, water, cornstarch, and red pepper flakes (optional) are things you probably already have in your pantry. You'll also need Oyster Sauce. Don't be afraid of it! You've surely had oyster sauce if you've had Thai or Chinese take-out. The finished dish won't taste like oysters, but will have a savory flavor that shouldn't be missed. You'll also need Dark Sweet Soy Sauce. It's inexpensive and available at any Asian market. This is the brand we keep in our pantry.

    a bottle of Soy sauce for Thai Cashew Chicken

    Step 2: Prep Ingredients

    The ingredients list is short and sweet. Slice peppers, yellow onions, and green onions. Cut chicken into bite-sized pieces and toss with a bit of salt and all-purpose flour (to help it brown in the pan). Get everything ready before you start. This will cook FAST.

    Thai Cashew Chicken ingredients  in small white bowls on a white table

    Step 3: Fry Cashews

    Since cashews are the key ingredient of cashew chicken you really want them to shine. Add cashews to some hot oil over medium-high heat and cook for about a minute until they are golden brown. You'll be amazed at how much toasty flavor and crunch this step gives the finished dish. It also gives the cooking oil some cashew flavor. Set cashews aside.

    stirring cashews in a wok

    Step 4: Fry Chicken

    Leave the oil from the cashews in the pan and add the chicken. Saute until golden brown and cooked through (6 to 7 minutes). Set chicken aside with cashews.

    cooking chicken in a wok

    Step 5: Cook Peppers and Onions

    To the hot pan, add those peppers and onions and saute until tender, 3 to 4 minutes. Add a splash of water if the pan starts to look dry.

    cooking vegetables in a wok

    Step 6: Simmer with Sauce

    Here's my favorite part. Add the stir fry sauce and let it bubble and thicken.

    adding sauce to vegetables in a wok

    Step 7: Cook Everything Together

    Add chicken and cashews back to pan with green onions. Toss everything to coat in sauce.

    Cooking Thai Cashew Chicken in a wok

    Dinner is served!

    More Takeout Fake-Out Meals

    • Thai Basil Chicken (Pad Krapow Gai)
    • Instant Pot General Tso's Chicken
    • Honey Garlic Chicken Fried Rice
    • Instant Pot Sweet and Sour Chicken
    • Blackened Chicken

    Favorite Tools for Thai Recipes

    • Joyce Chen Carbon Steel Wok - This affordable wok is the only one I use. I’ve had it for 10+ years and the only care it needs is to be washed out, dried well, and rubbed with oil before storing. 
    • Wok Spatula - This spatula fits perfectly around the curved edges of a wok. 
    • Splatter Screen - Perfect for keeping your stovetop (reasonably) clean.
    cashew chicken on white plate
    Print Recipe
    4.20 from 108 votes

    Thai Cashew Chicken

    Thai Cashew Chicken is tender bites of chicken in a savory and slightly sweet sauce. It's better and healthier than take-out, made in 30 minutes, and full of crisp toasted cashews.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Chicken
    Cuisine: Thai
    Keyword: 30-minute meal, fakeout takeout
    Servings: 4 servings
    Calories: 377kcal
    Author: Jess Smith via Inquiring Chef

    Equipment

    • Wok or skillet

    Ingredients

    Sauce:

    • 2 cloves Garlic, chopped
    • ½ cup Water
    • 2 tablespoon Light Soy Sauce
    • 1 tablespoon Dark Sweet Soy Sauce
    • 2 teaspoon Oyster Sauce
    • 1 teaspoon Cornstarch
    • ½ teaspoon Red Pepper Flakes (optional - skip if you don't want the dish to be spicy)
    • ¼ teaspoon Ground White Pepper (optional)

    Cashew Chicken:

    • ½ Yellow Onion, sliced
    • ½ Red Bell Pepper, sliced
    • 3 stalks Green Onions, chopped
    • 1 lb Boneless, Skinless Chicken Breast, chopped
    • pinch Salt
    • 1 tablespoon All-Purpose Flour
    • ½ cup Raw Cashews (or use roasted and unsalted cashews)
    • ¼ cup Cooking Oil (like vegetable or peanut oil)
    • Rice, for serving

    Instructions

    • Make sauce:
      Whisk together garlic, water, light soy sauce, dark sweet soy sauce, and oyster sauce. Whisk in cornstarch. Add red pepper flakes and white pepper (if using). Set aside.
    • Prep ingredients:
      Slice onion and bell pepper and combine. Chop green onions. Dice chicken and toss with a pinch of salt and flour.
    • Set onions / peppers, green onions, chicken, sauce, and cashews near the stove. Place a paper towel on top of a plate and set that near the stove.
    • Heat cooking oil in a wok over medium-high heat.
    • When oil is hot, add cashews and saute until golden brown and toasted, 1 to 2 minutes (watch carefully to prevent them from burning). Set cashews on paper-towel lined plate. Leave oil in the wok.
    • To remaining oil in wok, add chicken. Let chicken cook for 2 minutes without stirring (this will help it to brown on the bottom).
    • Continue cooking, turning occasionally, until chicken is golden brown and cooked through, 6 to 7 minutes total.
    • Transfer chicken to the plate with the cashews and return wok to heat.
    • To any remaining oil in the wok, add onions and bell peppers.
    • Saute until tender, 3 to 4 minutes. (Add a splash of water if the pan starts to look dry.)
    • Pour sauce over onions and peppers.
    • Simmer until sauce starts to thicken, 1 to 2 minutes.
    • Add green onions, chicken, and cashews to pan. Cook everything together for 1 minute to coat in sauce.
    • Serve over rice.

    Notes

    I recommend using a Thai brand of light soy sauce as it will give the dish the most authentic flavor (and is what we used to test this recipe), but light soy sauce is closest to the type of Japanese or Chinese soy sauce that you most likely already have in your pantry or fridge. I find that the closest match to Thai light soy sauce is the low sodium version of mainstream brand like Kikkoman.
    Dark Sweet Soy Sauce - Don't have this on hand? Instead of the dark sweet soy sauce, use 1 tablespoon light soy sauce whisked with 1 tablespoon brown sugar.

    Nutrition

    Calories: 377kcal | Carbohydrates: 11g | Protein: 29g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 978mg | Potassium: 631mg | Fiber: 1g | Sugar: 3g | Vitamin A: 664IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 2mg

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    49.9K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Cooking Crave

      March 05, 2018 at 4:54 am

      5 stars
      Delicious Recipe. Thank you so much for this awesome recipe. Will try it at my home as soon as possible.

      Reply
      • Jess

        March 05, 2018 at 10:12 am

        You're so welcome! Hope you enjoy it as much as we do!

        Reply
    2. Kimberly Baxter

      March 24, 2018 at 10:11 pm

      5 stars
      hmmm..mouth-watering food!!! I would cook this for my family. I bet they will love it.

      Reply
    3. Sheila

      March 28, 2018 at 2:02 pm

      This looks really delicious. I am actually looking for something light but filling and I believe this Thai Cashew Chicken is just perfect. Thank you for sharing the recipe.

      Too bad I missed your giveaway. Looking forward to your other posts.

      Reply
    4. Alexis

      May 30, 2018 at 10:53 am

      I plan to make this tonight, however in place of the peppers I’d like to do carrots. When do you recommend adding those? I assume right where the onions and peppers would go in together but wanted your opinion first. Thanks for this amazing recipe. We have a great Thai restaurant in our town but it would be so nice to make something similar at home for less money!

      Reply
      • Jess

        May 31, 2018 at 9:11 am

        Hi Alexis - I think carrots would be a great addition. I'd chop them fairly small, use pre-shredded or just plan to cook them a bit longer - they'll take longer to cook to tender than the peppers. Enjoy!

        Reply
        • Alexis

          June 01, 2018 at 7:16 am

          Thank you!!

          Reply
    5. nha dep

      May 30, 2018 at 9:43 pm

      Delicious Recipe. Thank you so much for this awesome recipe. Will try it at my home as soon as possible.

      Reply
    6. Vicki

      October 31, 2018 at 1:18 pm

      5 stars
      Delicious! Substituted broccoli florets for bell pepper as I didn't have any on hand. Also didn't have any sweet soy sauce so added brown sugar for the sweetness. Definitely a keeper!

      Reply
      • Jess

        November 19, 2018 at 11:30 am

        So glad you liked it Vicki, and I'm so happy to hear that the brown sugar sub worked out - good to know for others who don't have sweet soy sauce on hand.

        Reply
    7. Eva

      January 14, 2019 at 12:57 pm

      5 stars
      Thank you very much! This is now my son’s favorite dish, I’ve made it four times in a few weeks! My son says it has the ‘magic sauce’ referring to authentic Thai dishes he has tasted.

      I’ve taken the shortcut of adding the peppers and onion to the chicken after the chicken has been quickly browned.

      Reply
      • Jess

        January 15, 2019 at 10:18 am

        That's so great to hear! And thanks for the tip on the shortcut - I'm sure others will appreciate that, Eva!

        Reply
    8. Tina

      February 15, 2019 at 5:32 pm

      If you don’t have a wok will it work with a skillet pan as well?

      Reply
      • Jess

        February 15, 2019 at 7:43 pm

        A skillet would work great, Tina! Use the largest skillet you have to prevent crowding - the chicken and other ingredients will cook most evenly in a large pan.

        Reply
    9. Cathy Phillips

      April 30, 2019 at 9:02 am

      4 stars
      Made this last night for dinner and it came out perfectly. Have had so many Pinterest stir-fry fails but this recipe worked great so thank you so much for posting and also for the great directions. I can always use another "no fail" recipe in my rotation! Really delicious and the whole family enjoyed it a lot!

      Reply
      • Cathy Phillips

        April 30, 2019 at 9:03 am

        5 stars
        p.s. Meant to give this five starts, not four. Also, appreciated the substitution advice for the dark sweet soy sauce, which I could not find 🙂

        Reply
        • Jess

          May 07, 2019 at 9:35 am

          Great! Glad the sub worked. Dark sweet soy sauce is delicious, but it is a bit more difficult to find. 😉

          Reply
      • Jess

        May 07, 2019 at 9:36 am

        Wonderful Cathy! We work really hard to test and re-test our recipes before publishing them. (We've had more than a few Pinterest fails from other sites too!)

        Reply
    10. SarahDee

      June 28, 2019 at 10:50 am

      5 stars
      I think this might be the first time I have left a review for a recipe I found on Pinterest. I just needed to drop by and say DANG this was sooo GOOD! My entire family finished their plates and asked for seconds. My favorite dish to order at Thai restaurants is cashew chicken and this did not disappoint. I was also able to whip it up really quick on a week night, served with Thai style jasmine rice on the side. One tip, really watch the cashews and keep stirring while they are cooking in the oil. I stepped away from mine for less than a minute and they had already started to burn. Luckily the sauce covered up any too-brown taste that was left. I also didn't have any of the sweet soy sauce on hand so I just added the brown sugar as suggested. I luckily doubled the recipe so I have some for lunch at work today, looking forward to it!

      Reply
      • Jess

        July 21, 2019 at 9:49 am

        Thanks so much for leaving a note, Sarah! I'm glad and this was a hit with the family and that the brown sugar sub worked! Good point about the cashews - they do have to be watched so carefully, but that toasty flavor is worth the effort.

        Reply
    11. Chris Tweten

      July 31, 2019 at 6:45 am

      5 stars
      Cashew chicken is my favorite, I used to eat it almost everyday til I got sick of it lmao. Gave your recipe a shot at home and it turned out amazing 👌

      Reply
      • Jess

        August 01, 2019 at 1:46 pm

        Awesome! So glad you liked it Chris. I've definitely been through the too-much-cashew-chicken phase myself - I used to eat it SO much too!

        Reply
    12. Charles

      August 18, 2019 at 10:19 pm

      5 stars
      This is one of my favorite dishes and it turned out fantastic. I did double the garlic, because I always at least double the garlic (haha!), but otherwise stuck with the recipe. Next time I think I will up the veggies a bit (maybe just need larger veggies), and maybe add carrot, but otherwise don't think I'd change it. Thank you for sharing!

      Reply
    13. Bevin

      September 07, 2019 at 8:29 pm

      1 star
      This did not taste like the Thai restaurant version whatsoever. All it tasted of was soy sauce for us. Really no discernible flavor. Only change was tofu for chicken and we added extra veggies. Bummer because we were looking forward to the sweet, garlicky dish at home. Back to the search for a good home made version.

      Reply
      • Jess

        September 09, 2019 at 9:31 pm

        Hi Bevin - I'm so sorry that this didn't turn out the way you expected. I ate this dish many, many times in my years of living in Bangkok, so I found the flavor to match my memory. Did you use Thai brands of the sweet and light soy sauce? (A Japanese or Chinese version of regular soy sauce would give you a very different result - one that would likely taste much more of soy sauce than the Thai version of the dish.)

        Reply
        • Malcolm Armstrong

          April 25, 2021 at 2:13 pm

          5 stars
          I agree. I don't think this person used Thai brands for the recipe. And, that would definitely make it taste way different (to soy like in flavor). I personally think this is one of the better Thai Cashew Nut Chicken recipes here on the Web. Truly matches what I grew up with at the "Bangkok West" Thai food restaurant in Santa Barbara, CA.

          I appreciate you posting this recipe!

          Reply
    14. Ayesha Shaw

      September 23, 2019 at 9:32 am

      Hi

      Do you think that I could replace the sauce with a tamarind concentrate? Curious because I just bought tamarind to try to replicate a spicy/savory thai cashew dish that I recently tried.

      Thank you!

      Reply
      • Jess

        September 24, 2019 at 8:22 am

        I think that would be delicious! Definitely taste it as you go though and add a bit of soy sauce and / or pinch of sugar to balance the tart flavor of the tamarind.

        Reply
    15. Mike S

      October 02, 2019 at 6:01 pm

      5 stars
      Fantastic! I added a yellow pepper and also used chicken thighs and breast meat. Turned out really good. Will definitely be making again. Next time I will double the sauce part of the recipe.

      Reply
      • Jess

        October 03, 2019 at 8:28 am

        Awesome - thanks for letting us know, Mike! Good call on the sauce - I always love extra sauce!

        Reply
    16. Mariah

      November 04, 2019 at 6:05 pm

      5 stars
      Sooooooo close to a genuine restaurant taste, and I attribute the difference to the fact that I only had Japanese Soy Sauce. I substituted chicken thighs for chicken breasts because I have some weird aversion to breasts, but it was so. Dang. Good. I added a dash of brown sugar at the end because I felt it needed just a touch more sweetness and used half the oil because I was using a fattier chicken cut. Would recommend to anyone. (:

      Reply
      • Jess

        November 05, 2019 at 8:11 am

        Awesome - thanks so much for the note Mariah and thanks for sharing those substitution / variation tips!

        Reply
    17. Anne Clark

      November 11, 2019 at 10:05 pm

      Jess, can I substitute low sodium soy sauce without having a negative impact on the recipe?
      Thanks!

      Reply
      • Jess

        November 12, 2019 at 8:51 am

        Anne - absolutely! I’ve made it with low sodium soy sauce and the result is delicious. I like to add a small amount of additional sweetener (sugar or honey) to balance it out if using regular low sodium soy sauce.

        Reply
    18. Roddy

      January 12, 2020 at 12:11 pm

      5 stars
      Thanks for an excellent recipe and the easy to follow cooking instruction. I made this on Friday evening, adding carrots, green beans and some noodles. The meal was very well received.
      Thanks again.
      Roddy

      Reply
    19. Vickie Davis

      March 07, 2020 at 1:11 pm

      Looking very forward to trying this Amazing recipe! It looks awesome 😊 thank you for sharing!

      Reply
      • Jess

        March 09, 2020 at 10:39 am

        Thanks so much Vickie! Enjoy!

        Reply
    20. Courtney

      April 06, 2020 at 4:06 pm

      5 stars
      Hi there! I’m wondering how you make the dark sweet soy sauce if you don’t have it, like how much brown sugar do you add? Thanks so much! Can’t wait to make this!

      Reply
    21. Nivia

      April 15, 2020 at 12:33 am

      4 stars
      I really enjoyed this recipe. The one thing I added was 1/4c of dark brown sugar. That would have given this a 5 star all the way! I added a full bell pepper, and added sugar snap peas! Will definitely make this again with my one modification! Ty!!

      Reply
    22. Cheryl

      May 26, 2020 at 7:53 pm

      5 stars
      Really enjoyed it! Used pork instead of chicken and added broccoli, mushrooms and basil, otherwise I followed the recipe exactly and it turned out amazing! Better than my local Thai restaurant! Thank you!

      Reply
    23. caleOrerI

      June 02, 2020 at 9:22 pm

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      https://coinchat.xyz/index.php?topic=145405.new#new

      Reply
    24. Earn Online

      June 27, 2020 at 6:45 pm

      I love gathering useful information, this post has got me even more info!

      Reply
    25. Paul Anderson

      July 08, 2020 at 12:00 pm

      I have many really good oriental cookbooks I came
      Across this recipe as I love chik8en and cashews I must say I'm really proud of my effort
      It was amazing honestly this young lady knows how to cook
      I'll be making this again trust me
      Well done jess
      ss and thank you
      Paul

      om

      Reply
      • Jess

        July 09, 2020 at 9:20 am

        So glad you liked it, Paul!

        Reply
    26. Meeshu Gupta

      July 21, 2020 at 2:44 pm

      This is a great recipe and will try it soon as I love cashews! Is there a substitute for the oyster sauce? Or can it be omitted from the recipe?

      Reply
      • Jess Smith

        July 24, 2020 at 8:59 am

        Hi Meeshu. You can definitely omit the oyster sauce, but you won't get quite as much depth of flavor or the same thick texture. Have you ever tried vegetarian oyster sauce? It's made with mushrooms and is available at every Asian / international grocery store that I've been too. We often use it in place of the classic version - it's delicious!

        Reply
    27. Carmen

      September 13, 2020 at 9:55 pm

      Hello, i made this dish 3 times and the more i make it the better it tasted. Absolutely little more sauce need it. I added a bit of sugar and cut out the corn starch, the little bit of flour in the chicken gave it that bit of thickness.
      Thank you for sharing this recipe.
      A 5 star dish!!!

      Reply
      • Jess Smith

        September 14, 2020 at 6:20 am

        Thank you! So glad you liked it Carmen!

        Reply
    28. Camila

      September 22, 2020 at 7:53 am

      5 stars
      Excellent recipe.
      I got inspired by our local Thai restaurant and wanted to chef up a dish like that. Next time I will twist the light soy with the sweet soy sauce - I like it a bit sweeter.
      And I added a ton more veggies! Very fun dish, thank you Jess 🙂

      Reply
    29. Marina

      October 27, 2020 at 5:31 pm

      5 stars
      Tried it tonight and put it on our staples list, so good, a keeper! Thank you so much for a very nice post: yummieh, comprehensive, and helpful tips. 👍

      Reply
      • Jess Smith

        October 28, 2020 at 8:50 am

        Fantastic! So glad you liked it!!

        Reply
    30. Rob

      June 30, 2021 at 11:34 am

      5 stars
      Simply wonderful. My wife and daughters who do not like "Thai Food" loved this. If fact, next time I make this I will double the recipe so that we have leftovers. We served this over Jasmin rice and it was perfect! I followed the recipe exactly and total time from start to finish was less than 30 mins.
      Thanks so much for publishing this!

      Reply
      • Jess Smith

        July 03, 2021 at 8:46 am

        Yay! So glad this was a hit!

        Reply
    31. Mary

      July 14, 2022 at 10:49 pm

      I have made this dish and love it. I now am going to make it for 10 people. How much should I plan on making?

      Reply
      • Jess Smith

        July 18, 2022 at 9:50 am

        I would probably make a triple batch and serve it with lots of rice. Also! When I've made this for a larger group, I saute the chicken in a couple of rounds, adding more liquid each time because it really helps to encourage browning. Then add it all back to the pan at the end together with the sauce. Hope that helps!

        Reply
    32. Danni

      October 08, 2022 at 6:37 pm

      5 stars
      This was so good! Easy and flavorful. The whole family loved it. Thanks!

      Reply

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