Thai Chicken Cashew

This is a favourite dish in Thai restaurants and it's brilliantly easy to make at home.

4 people 30 minutes 25 minutes


  • 1 - Baby Corn cut into strips
  • 2 - Chicken Breast sliced into thin strips
  • 2 tbsp Fish Sauce
  • 4 - Mushrooms thinly sliced
  • 0 - Olive Oil for frying
  • 0.5 - Onion chopped
  • 2 tbsp Oyster Sauce
  • 5 - Red Chilli dried
  • 2 tbsp Soy Sauce
  • 1 tbsp Sugar
  • 1 cup SuperValu Peppers thinly sliced
  • 3 - SuperValu Scallions cut into 1 inch pieces
  • 1 tbsp Sweet Chilli Sauce


  1. Sprinkle 2 tablespoons of corn flour to coat the chicken. Heat ½ cup of cooking oil and fry the chicken for 2 to 3 minutes until cooked. Remove from the oil. 
  2. Meanwhile in a small bowl combine 2 table spoons fish sauce, 1 full table spoon sugar, 2 table spoons oyster sauce, 2 table spoons soy sauce and 1 table spoon sweet chilli sauce. Mix well.
  3. Add 2 tablespoons to the frying pan and heat up. Toss the dried chilli in quickly to infuse the oil. Add in peppers, mushrooms, baby sweet corn and stir well for 3 minutes.
  4. To roast the cashew nuts, heat up the oven to 200 degrees, place the raw nuts in a baking tray and cook for 2 minutes then turn off the oven right away and let the cashew rest in the oven for further 10 minutes.
  5. Add in the chicken, cashew nut. Toss well then slowly pour in the seasoning bowl and mix well. Cook for 3 minutes and add onion and spring onion. Mix all together for 2 minutes and ready to serve. 
  6. Serve the chicken with steamed rice.
Secure payments with: Mastercard Visa