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Thai cashew chicken

Thai cashew chicken

Thai cashew chicken

Recipe by CookingIsLifestyleCourse: Meat Recipes


Prep time


Cooking time






  • For the chicken:
  • 200 grams chicken breast, cut into bite sized pieces

  • 1 tablespoon cassava flour or all-purpose flour

  • ⅓ cup natural taste cooking oil (I used sunflower oil for frying)

  • For the vegetable ingredients:
  • 1 tablespoon garlic, crushed (I used about 4 cloves)

  • ½ cup yellow onions, sliced into wedges (I used 1 small onion)

  • ⅓ cup dry Thai birds eye red chilies, deep fried

  • ½ cup raw cashew nuts

  • ⅓ cup fresh long red chili peppers, thinly julienned

  • ⅓ cup fresh banana chili peppers, cut into thin strips

  • ⅓ cup spring onions, cut 2.5 cm pieces

  • For the seasoning sauce:
  • 1 tbsp. light soy sauce

  • ½ tbsp. dark soy sauce (I used sweet dark soy sauce)

  • ½ tbsp. oyster sauce

  • ¼ tsp. ground white pepper

  • pinch of salt

  • pinch of sugar

  • 3 tbsp. stock or water


  • Mix up all the seasoning sauce ingredients in a bowl and put it away.
  • Add about ⅓ cup of oil to a wok or frying pan, and wait until it heats up.
  • Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown, then drain and set aside.
  • In the same oil, fry the Thai dry chilies for about 1 minute until crispy, drain, and set aside.
  • Dice the chicken, and mix with flour, to evenly coat it. Then again, fry in the oil for about 5 minutes until golden and crispy. Drain and set aside on a plate.
  • Make sure you have all your garlic, onions, and fresh chilies, cut and ready.
  • Add ½ tbsp. of oil to a wok or frying pan on medium-high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. Then add the red and green chilies and stir fry for a minute or so. You can sprinkle a few drops of water in the wok if it gets dry.
  • Add the seasoning sauce mixture, and stir fry until the sauce thickens and becomes sticky.
  • Add the chicken, cashew nuts, and dry chilies, and stir fry until everything is coated in the sticky sauce. You can add a few sprinkles of water if it gets too dry.
  • The last step is to add the green onions, stir fry for only a few seconds, then turn off the heat.
  • Serve with hot steamed rice.