favorite
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rate
Prep 15 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 4 chicken breasts
  • 200 ml chicken stock
  • 2 tbsps fish sauce
  • 2 tbsps dark soy sauce
  • 1 tsp chilli sauce
  • 1 tbsp hoi sin sauce
  • 1 tsp sesame oil
  • 4 cloves garlic
  • 1 thumb sized piece of ginger
  • 1 dsp cornflour mixed with a little cold water
  • 1 red pepper
  • 1 handful sugar snap peas
  • 200 g cashew nuts
  • 1 spring onion
Thai Chicken & Cashew Nuts Thai Chicken & Cashew Nuts

Thai Chicken & Cashew Nuts

A wonderful quick and flavourful fakeaway


  • Cut your chicken into chunks  
  • Grate or finely chop your ginger 
  • Mince or finely chop your garlic 
  • Place these in a bowl and add your fish sauce, chilli sauce, soy sauce, hoi sin, chicken stock and cornflour mixture, let this marinade for at least an hour in the fridge  
  • Chop up your pepper 
  • Finely chop your spring onion 
  • In a pan or hot wok put your sesame oil and your chicken chunks cook until turning golden then add all your sauce (it may look a little funny at this point but stick with it!) allow this to simmer for around ten mins until the sauce reduces and thickens  
  • In a frying pan sauté your red pepper and sugar snap peas for a few mins then add your cashew nuts cook for one min the add to your chicken mixture.  
  • Garnish with your finely sliced spring onion 


  • I served this with coconut rice.   



Thai Chicken & Cashew Nuts

A wonderful quick and flavourful fakeaway

favorite
print
rate
Prep 15 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 4 chicken breasts
  • 200 ml chicken stock
  • 2 tbsps fish sauce
  • 2 tbsps dark soy sauce
  • 1 tsp chilli sauce
  • 1 tbsp hoi sin sauce
  • 1 tsp sesame oil
  • 4 cloves garlic
  • 1 thumb sized piece of ginger
  • 1 dsp cornflour mixed with a little cold water
  • 1 red pepper
  • 1 handful sugar snap peas
  • 200 g cashew nuts
  • 1 spring onion
  • Cut your chicken into chunks  
  • Grate or finely chop your ginger 
  • Mince or finely chop your garlic 
  • Place these in a bowl and add your fish sauce, chilli sauce, soy sauce, hoi sin, chicken stock and cornflour mixture, let this marinade for at least an hour in the fridge  
  • Chop up your pepper 
  • Finely chop your spring onion 
  • In a pan or hot wok put your sesame oil and your chicken chunks cook until turning golden then add all your sauce (it may look a little funny at this point but stick with it!) allow this to simmer for around ten mins until the sauce reduces and thickens  
  • In a frying pan sauté your red pepper and sugar snap peas for a few mins then add your cashew nuts cook for one min the add to your chicken mixture.  
  • Garnish with your finely sliced spring onion 


  • I served this with coconut rice.