Wednesday, August 24, 2011

Thai Chicken & Cashews

I don't claim to be an expert in Asian cuisine but I do love it. The vegetables are in such wonderful abundance at the moment and I sure could do with a fair bit of healthy eating. We used to eat stir fries all the time before the kids were born. It was always quick and easy after a busy working day and being late home.

Sometimes I'll do a quick version of protein (beef/pork/chicken/fish), vegies (whatever is in the fridge) and carbs (rice/noodles) with soy, ginger, garlic and that's it but tonight I wanted to do something a little different. I browsed the net for recipes using "chicken cashews" as my search criteria and I was shown a Chicken and Cashew Stir Fry with Thai Basil dish on I had most of the ingredients but thought I'd substitute the fresh herbs with pantry items I had. It was really delicious but I should've made heaps more. No leftovers for the husband's lunch. Oh well!

Thai Chicken & Cashews
(Recipe based on Chicken & Cashew Stir Fry with Thai Basil)

60ml (1/4 cup) bottled lime juice
60ml (1/4 cup) fish sauce
2 tbs sweet chilli sauce
2 tbs soy sauce
1 tbs mint sauce
2 tbs brown sugar
2 tbs vegetable oil
1 onion, peeled, halved, thinly sliced lengthways
2 garlic cloves, thinly sliced
5 shallots, ends trimmed, cut into 6cm lengths
80g (1/2 cup) raw cashews
600g chicken tenderloins, thinly sliced
1/4 tsp cracked black pepper

  1. Combine the lime juice, fish sauce, sweet chilli, soy sauce, mint sauce and sugar in a bowl.
  2. Heat half the oil in a wok over high heat until just smoking. Add the onion, garlic, and shallot. Stir-fry for 2 minutes or until the onion softens. Transfer to a large heatproof bowl.
  3. Heat remaining oil in the wok over high heat. Add the cashews. Stir-fry for 2 minutes or until golden. Use a slotted spoon to transfer to the bowl.
  4. Add one-third of the chicken to the wok. Stir-fry for 4 minutes or until just starting to brown. Transfer to the bowl. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches.
  5. Return the chicken and onion mixture to the wok. Add the fish sauce mixture and pepper. Stir-fry for 2 minutes or until heated through. Remove from heat.   Transfer to a serving platter and sprinkle with the fried shallots to serve (optional). Serve with rice or noodles.
Serves 2.



  1. I love having leftovers too! My husband doesn't like bringing them to work because there is a huge line at the microwaves but I LOVE eating leftovers for lunch!

  2. I have got to get better with stir frys - they look so easy but I'm kind of intimidated! Love the cashews in there!

  3. This looks delicious! We have stir fry a lot, but I'm keen to give this one a go (I get a bit lazy and do the same couple all of the time).

    Might put these on my grocery list and make this on the weekend.

    Thanks for the recipe.


  4. Yum! I love Thai food, so thanks for sharing!

  5. Hi Anne,
    This is a great recipe, with those yummy Cashews. Your photo is awesome.Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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