Chicken Stir fry with Cashews nuts

I have a thing for Thai food.  I confess.  And of all Thai food, chicken with cashew nuts is my absolute favourite.  I still remember the first time I ate it: I was on holiday in Port Douglas with my husband and that’s where I had my first meal in a “real” Thai restaurant.  For all my non-Aussie readers, Port Douglas is a beautiful little town in Tropical North Queensland, a great place to stay to explore the Great Barrier Reef and the rainforest.  It is one of the places in Australia that I like the most and can’t wait to go back with my girls.  But I digress.  Back to the stir fry.  I like it so much, that I often order it when I eat Thai food.  So, I thought of adding it to my “recreate at home list”… It took me a few attempts to get it right just like the one from the restaurant, but I finally made it!  This recipe is clearly worth sharing.  I adapted it from my friend Tes from Tes at Home, who is Thai (so I knew I could not go wrong!), and added my choice of veggies to it: carrots, broccoli, onions and spring onions.  I am pleased to say that my girls also enjoy this dish as much as my husband and I do, veggies included.  I hope you like it too!  Enjoy!

Chicken Stir fry with Cashews nuts

5.0 from 1 reviews
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Thai
Serves: 4
  • 350 gms – 12.5 oz. boneless chicken, sliced
  • 85 gms – 3 oz. cashew nuts
  • 1 carrot, sliced
  • 1 small head of broccoli, cut in florets
  • 1 small onion, cut in 8 pieces
  • 3 spring onions, sliced
  • 2 cloves garlic, sliced
  • 2 dried red chillies
  • 1 tbsp Thai chilli paste (Namprik Pao)
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce or to taste
  • 2 tbsp vegetable oil
  1. Heat the vegetable oil in a wok over medium-high heat. Add the cashew nuts and fry until golden brown then remove and keep aside.
  2. Add the dried chillies and fry them for a few seconds, then remove them and keep aside.
  3. Add the garlic and sauté until golden brown.
  4. Add the broccoli florets and stir fry for 1 minute.
  5. Add the chicken and stir fry for 2 minutes.
  6. Add the carrots, chilli paste, sugar, soy sauce, fish sauce and 2 or 3 tbsp of water.
  7. After 1 minute, add the onions and stir fry all the ingredients.
  8. After 2 minutes, add the spring onions and mix well.
  9. Add the fried cashew nuts and fried chillies and stir fry for 1 minute, then turn the fire off.
  10. Serve hot with steamed rice.


Chicken Stir fry with Cashews nuts

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  1. says

    Cashew chicken is always my favorite next to Kung Pao Chicken. Yours is so irresistably delicious and my mouth is watering looking at those chunks of chicken. Have a good week, Manu!

  2. says

    Wow that was unusual. I just wrote an really long comment but after I clicked submit
    my comment didn’t appear. Grrrr… well I’m not writing all that over again. Anyways, just wanted to say
    wonderful blog!

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