Chicken and Cashew Stir-fry

By February 6, 2020April 1st, 2020Chicken, Top Chicken Recipes

Simply delicious, one of my  favourite Thai dishes



Prep time

6 Minutes

Cooking time

6 Minutes


  • 1 tablespoon cooking oil 
  • 1 (120g) thigh fillet, cut into bite size pieces
  • 1 clove garlic, grated
  • 1 tablespoon chopped onion
  • 1 small mushroom, quartered
  • 1 cheek red capsicum, cut into chunks
  • 1 teaspoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoon chilli paste
  • 1 teaspoon palm sugar
  • 40ml chicken stock 
  • 2 dried red chillies, cut into 1/3’s
  • 1 green shallot, sliced
  • 1 tablespoon roasted cashews * see note


  • Heat oil in wok over medium heat
  • Add the garlic and chicken, stir until brown on all sides
  • Add onion, mushroom and capsicum, cook for 1 minute
  • Add soy sauce, oyster sauce, chilli paste and palm sugar
  • Stir fry until chicken is cooked 
  • Add chicken stock, dried chillies, green shallot and cashews
  • Cook for 1-2 minutes 
  • Serve with steamed rice. Enjoy!

   Note:     Roast the cashews by dry frying in a small pan over medium heat for 1-2 minutes

                 Cooked rice can be frozen in portions ready to use in dishes like this one

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