• Thai Style Chicken Cashew

    1 vote
    Thai Style Chicken Cashew
    Prep: 15 min Cook: 20 min Servings: 4
    by Hina Gujral
    170 recipes
    I made this Thai Style Chicken Cashew, which now me and "He” both are addicted to, we both love Thai food but this was a great change from mundane Thai curries, packed with punching flavors and so perfect for summer/monsoon lunch/dinner.


    • Ingredients:
    • 2 single chicken breasts
    • 1 large onion, sliced
    • 3 - 4 long, red Thai chilies, seeded and julienned
    • 1 red bell pepper, thinly sliced
    • 4 small green onions
    • 5 garlic cloves, chopped
    • 1 tbsp whiskey (or white wine), optional
    • Oil for cooking
    • Salt, as per taste
    • To make sauce:
    • 1/4 cup palm sugar (or brown sugar)
    • 2 dry red chilies, broken into halves
    • 1 tbsp fish sauce
    • 2 tbsp soy sauce
    • 6 tbsp oyster sauce
    • To serve:
    • 1 cup toasted, unsalted cashews
    • Chopped coriander


    1. For the sauce, roughly chop the palm sugar. Combine it with the fish sauce, soy sauce, dry red chilies and oyster sauce. Bring to a gentle boil and mix until sugar is combined well with the sauces. Set aside until required.
    2. Clean wash and dry chicken, slice into 2 inch pieces. Set aside.
    3. To cook the chicken, heat a wok or large fry pan over medium-high heat. Once hot, add the oil and sauté the chicken until it is cooked half way through.
    4. Next, add the garlic and sauté for about 30 seconds. Add the onion, bell pepper, salt and sauté for another minute or so.
    5. Add the chilies and cook for another minute or so.
    6. Glaze the pan with whiskey and stir nicely. Once the liquids been reduced add sauce prepared above and green onions.Toss to coat.
    7. To finish, add the toasted cashew nuts and chopped coriander.
    8. Taste for seasoning and serve with rice.

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