Sarin’s Thai: Stir fried Chicken with Cashew Nuts


  • 1/2 lb chicken breast, cut into bite sized pieces
  • 1 tbsp. cassava flour or all-purpose flour
  • 1/3 cup sunflower oil (any natural oil)
  • 1 tbsp. garlic, crushed and chopped
  • 1/2 cup yellow onions, sliced into wedges 1/3 cup dry Thai birds eye red chilies, deep fried or Fresh or dried cayenne peppers
  • 1/2 cup raw unsalted cashew nuts
  • 1/3 cup fresh long red chili peppers, thinly julienned
  • 1/3 cup fresh banana chili peppers, cut in thin strips1/3 cup green onions (spring onions), cut in 1/2 inch pieces

Seasoning Sauce:

  • 1 tbsp. light soy sauce
  • 1/2 tbsp. dark soy sauce or Bragg’s Amino Acid for less salt
  • 1/2 tbsp. oyster sauce
  • 1/4 tsp. ground white pepper
  • pinch of salt
  • pinch of sugar
  • 3 tbsp. stock or water


  • Mix the sauce ingredients and put to the side
  • coat the chicken with a Tbspn of flour
  • Heat oil in a wok or pan and start by frying ingredients separately.
  • Start with the cashews.  Fry until brown. It only takes about a minute.  Drain and set them aside
  • Then the red chili peppers.  They cook quickly too.  Set aside
  • Finally, the chicken.  Toss in the hot oil for about 5 minutes, till crispy.  Then, drain and put aside.
  • Add oil to Wok and heat
  • Stir fry garlic, quickly, (10 secs.), then onions till translucent, (10 secs.)
  • Add peppers.  Sprinkle drops of water, if dry.
  • Add sauce and stir until thick and somewhat sticky.
  • Then add chicken and stir fry quickly until heated
  • Add chopped green onions and take off the heat.

Can serve as a main dish alone or with rice.

Image: Sarin’s plate.  Recipe adapted from eating that food.

Sarin Basley

There are two things that characterize Sarin — her laughter and her food.  Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.

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