Authentic Thai cashew chicken

Authentic Thai cashew chicken


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About this recipe: I adapted this recipe from a cooking class I took while I stayed in Bangkok. You can adjust the veggies and spiciness to your personal preference and you can substitute firm tofu for chicken. Serve over jasmine rice. Adjust the amount of chilli garlic paste for spiciness.


Serves: 4 

  • 1 tablespoon rapeseed oil
  • 1 large onion, chopped
  • 1 large yellow pepper, chopped
  • 3 tablespoons ketchup
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 75ml chicken stock
  • 1 teaspoon caster sugar
  • 1 teaspoon Thai garlic chilli paste
  • 4 skinless, boneless chicken breast fillets - cubed
  • 1 courgette, chopped
  • 1 yellow courgette, chopped
  • 175g broccoli, chopped
  • 200g fresh mushrooms, quartered
  • 75g unsalted cashew nuts

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Heat the oil in a frying pan over medium heat, and cook the onion and yellow pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken stock, sugar and chilli paste. Place the chicken, courgette, broccoli and mushrooms in the pan. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

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