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Serves
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Ingredients
Cashews
  • 100 g Cashew nuts
  • 2 tbsps Chilli infused honey or just honey
  • 1 tsp Turmeric
  • 1 tsp Chilli powder if using regular honey
  • Zest of a lime
Chicken and sauce
  • 2 Large chicken breasts
  • 4 tbsps Honey
  • 2 tbsps Ketchup
  • 1 tbsp Chilli paste
  • 1 tbsp Sesame oil
  • 2 tbsps Dark soy sauce
  • 1 tbsp Fish sauce
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tbsp Sesame seeds
  • 4 Heaped tablespoon Cornflour
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Bell pepper
  • 15 Thai basil leaves
Thai Basil Cashew Chicken Thai Basil Cashew Chicken
Thai Basil Cashew Chicken

Sweet sticky chicken with caramelised cashew nuts! Make sure you at least triple the cashews and keep some to snack on

Prep 1 hour
Total 1 hour

Heat some oil in a pan. Throw in the cashews, honey and turmeric. Cook on medium constantly turning until the honey caramelises around the nuts. Set aside spread out on a plate and grate over the lime zest. If they end up all sticking together when they cool, 10 seconds in the microwave will sort that out.


Slice the chicken into strips and toss in the salt, pepper and cornflour. Heat some more oil in a pan and cook the chicken until golden and crispy. Add the sliced pepper and cook for 5 mins then tip in the rest of the ingredients. Simmer and thicken for around 3-5 mins.


Serve on rice and garnish with more Thai basil and the cashews.





Thai Basil Cashew Chicken Thai Basil Cashew Chicken
Thai Basil Cashew Chicken

Sweet sticky chicken with caramelised cashew nuts! Make sure you at least triple the cashews and keep some to snack on

favorite
print
like
Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
Cashews
  • 100 g Cashew nuts
  • 2 tbsps Chilli infused honey or just honey
  • 1 tsp Turmeric
  • 1 tsp Chilli powder if using regular honey
  • Zest of a lime
Chicken and sauce
  • 2 Large chicken breasts
  • 4 tbsps Honey
  • 2 tbsps Ketchup
  • 1 tbsp Chilli paste
  • 1 tbsp Sesame oil
  • 2 tbsps Dark soy sauce
  • 1 tbsp Fish sauce
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tbsp Sesame seeds
  • 4 Heaped tablespoon Cornflour
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Bell pepper
  • 15 Thai basil leaves

Heat some oil in a pan. Throw in the cashews, honey and turmeric. Cook on medium constantly turning until the honey caramelises around the nuts. Set aside spread out on a plate and grate over the lime zest. If they end up all sticking together when they cool, 10 seconds in the microwave will sort that out.


Slice the chicken into strips and toss in the salt, pepper and cornflour. Heat some more oil in a pan and cook the chicken until golden and crispy. Add the sliced pepper and cook for 5 mins then tip in the rest of the ingredients. Simmer and thicken for around 3-5 mins.


Serve on rice and garnish with more Thai basil and the cashews.