Minced Chicken and Cashew with Thai Basil

By • July 7, 2010 • 12 Comments

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Author Notes: This dish originated from Thailand and is loved by all over the world. I learnt how to cook this delicious recipe in a Thai Cooking Workshop. The original version does not contain cashews however adding these only enhances the taste! - MummysLittleHelperMummysLittleHelper

Food52 Review: Tasty and simple. You get lots of Thai basil and it's flavor. It didn't say when to add the onions so I threw them in with the garlic. It's a very yummy salty sauce with lots of crunchy nuts. - StephanieA&M

Serves 2

  • 2 cups minced chicken breast
  • 1/2 cup roasted unsalted cashew nuts
  • 1 teaspoon minced garlic
  • 1/4 cup white onion
  • 1 cup Thai basil (if unavailable, use normal basil)
  • 3 tablespoons oil (peanut is best)
  • 11/2 tablespoons fish sauce
  • 11/2 tablespoons oyster sauce
  • 1 tablespoon light soya sauce
  • 1/2 tablespoon dark soya sauce
  • 1 teaspoon sugar
  • 1 splash water (optional)
  1. Mix the sauces in a cup with the sugar - stir to dissolve.
  2. Heat a wok or frying pan on medium to high flame for 20 seconds. Add 3 tablespoons oil and swirl the wok/frying pan so that the oil is evenly distributed.
  3. Add minced garlic and fry for 10 seconds. Quickly add minced chicken and continue frying until chicken turns white.
  4. Pour the sauces into the chicken and mix well. Add the basil and fry for another 30 seconds. If the chicken looks dry, add a splash of water. Throw in the cashew nuts and turn the flame off. Stir the cashew nuts into the chicken.
  5. This dish goes well with rice. As an alternative, pop some pita bread into the bread toaster for a couple of minutes. Make a small pocket in the pita and fill with the Chicken and Cashew with Thai Basil. Bon Appetit!

Tags: salty, sweet

Comments (12) Questions (0)


2 months ago AmyB

Made this tonight and it was great. Added some chili paste to the sauce and threw in some steamed broccoli at the end to take the place of the rice. Great weeknight dinner.


2 months ago Nuala

Thanks for a great recipe! Quick, delicious, and satisfying. I'll definitely be making this again.


4 months ago JohnL

I think this is the first Food52 recipe I've tried, and I was happy with the authentic flavor--just like I remember in Thai restaurants. The cashews were not really necessary, but I included them and thought it worked together well. Only thing I added was hot pepper because I like my Thai Basil Chicken SPICY. Another thing this recipe has going for it is that it is quick and easy enough for weekday dinner. Well done MummysLittleHelper!


4 months ago MzzFoggy

Is "minced" chicken the same as ground chicken? The photo shows what looks like cut-up pieces of chicken. Which is it?


4 months ago kstallbe

I use ground pork and then put it over broad rice noodles and stir it all together, then garnish with the cashews. I think it would just depend on what you want to do with it.


4 months ago Andrea

Where does the onion fit? Chopped? Throw in with garlic?


4 months ago kstallbe

I make this regularly. I add it before the garlic.


over 1 year ago kstallbe

Just made this (without a wok) and was amazing! Better than any Thai restaurant I've had this dish at here in NYC. Thanks so much for sharing!!


almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yummm. Making this one tonight. Congrats on the EP!! ;o)


over 3 years ago MummysLittleHelper

Hi Antonia,

I was curious how the recipe went?



over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Well, the sauce was sweeter than we like, perhaps due to the brand of oyster sauce that I used, so I cut it with some dry white wine, which made it more palatable. (I had not even added the teaspoon of sugar when I taste tested the sauce.) Also, we found the basil leaves, as one taster described it, "a bit overwhelming." I would probably coarsely chop them next time instead of throwing them in whole.


almost 4 years ago slulibby

This sounds fantastic. I know it is potent, but fish sauce is so great with basil. like this idea a lot