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Thai Cooking: Chicken Cashew Nut Stir-fry

October 11, 2010

Since I’m teaching Thai cooking twice a month, I thought it would be a great idea to share the recipes here on my blog. The first recipe I’d like to share is the Chicken Cashew Nut Stir-fry, it is more of a Chinese-influenced Thai dish. Please note that you may alter the amount of Thai chilies to your liking or you may skip it totally. The jalapenos I used were not spicy at all, but they provided a peppery kick to the dish. Whatever adjustments you make to this dish, the peppery aroma makes the dish, so don’t skip the chilies/Jalapenos totally.   Enjoy Thai cooking!


  • 1 lb boneless skinless chicken breasts cut into bite-size pieces.
  • 1 cup all-purpose flour
  • tsp salt
  • 1 tsp ground pepper
  • 2-3 cloves garlic, coarsely chopped
  • 2 tbsp Oyster Sauce
  • 1 tsp soysauce
  • 1  1/2 tbsp water or chicken stock
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 1 cup cashew nut(roasted)
  • 2 dried Jalapenos(or any dried chilies) chopped and fried  ***see below for tips
  • 2 chopped fresh Thai chilies
  • 2 Green Onions chopped into 2-inch pieces

Cooking Instructions:

** Frying your dried Jalapenos: Cut your Jalapenos into smaller pieces first, they are quite tough, so using scissors is much easier. Heat up some (1-2 tbsp) vegetable oil in a small skillet don’t let it get too hot. Fry the Jalapenos quickly(or they turn really dark or burn) and remove from oil to place on a strainer or kitchen towels 🙂 They should be crispy when cooled.

1. Mix salt, pepper and all purpose flour. Coast chicken pieces with flour mixture.

2. Heat 2 cups of vegetable oil (or sufficient amount), fry the chicken until the crust turns golden then remove from skillet/wok to rest on a strainer or kitchen towels.

3. In a small bowl mix oyster sauce, soy sauce, water(or chicken stock), sugar, and sesame oil. Now you have the sauce

4. Add 2 tbsp vegetable oil to the skillet/wok and add garlic, let it cook a little, but don’t let it turn brown.

5. Add your chicken pieces and mix and then add sauce mixture from step 3 and stir mixture and sauce together until all sauce clings to all chicken pieces

6. Add Cashew nuts and mix.

7. Turn off the heat and add green onions, Jalapenos and chilis and stir them together quickly. You’re done!  Serve with a plate of steamed rice and enjoy your Thai dish!

*This recipe makes 2-3 servings.

2 Comments leave one →
  1. Michael DesPortes permalink
    October 16, 2010 1:10 pm

    Looks awesome Jah! I’ve found that there are so many incarnations of Chicken Cashew Nuts in Thailand. You get some that come out almost like a curry, some quite dry and then there is the fluffy on the outside meaty on the inside kind, which seems to be what you have achieved here.. one of the ones I prefer ;).

  2. Jah permalink*
    October 19, 2010 2:23 am

    Thanks Michael! 🙂 haha I wouldn’t go for the one that is curry-ish 🙂 Yeah there are so many variations of Chicken Cashew Nut, I like this one best.

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