thai chicken with cashew nuts

Recipe type: Main dish
Total time: 30 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


1 bell pepper (any color)

1/2 white onion

1 carrot

2 spring green onions

2 long red chillies

5 garlic cloves

12 oz/350 gr chicken breast

1 cup/250 gr white rice

1/4 cup/65 ml vegetable oil

1/2 cup/100 gr cashew nuts

1/4 cup/65 ml oyster sauce

2 tablespoons/30 ml fish sauce

2 tablespoons/25 gr sugar


In a medium pot, bring 1 ½ cups (375 ml) of water and rice to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes (or until the rice is cooked through)

Prepare the chicken and vegetables:

  • thinly slice the chicken
  • take off the stems of chillies, slice each chili small, remove seeds
  • thinly slice the carrots
  • cut bell pepper into thin strips
  • cut half the onion into 8 slices
  • thinly slice the spring onions
  • mince the garlic (5 cloves)

Mix the fish sauce, oyster sauce, 1/2 cup (125 ml) of water and sugar in a small bowl

Heat the oil in a wok over medium heat and stir-fry the cashew nuts for 2-3 minutes, or until light brown. Remove from pan and set aside

Stir-fry the chilies in the same oil over medium heat for 1 minute. Remove from pan and set aside

In the same pan saute the garlic for 30 seconds, add the chicken and cook 8-10 min (or until chicken is cooked through)

Add the vegetables and saute for 8-10 minutes. Add the sauce mixture to the wok and stir-fry for 1-2 minutes. Season with salt and pepper to taste

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