Minced Chicken and Cashew with Thai Basil

July  7, 2010
Photo by James Ransom
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! - MummysLittleHelper —MummysLittleHelper

Test Kitchen Notes

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. - Stephanie —The Editors

  • 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 tablespoon fish sauce
  • 11/2 tablespoon oyster sauce
  • 1 tablespoon light soya sauce
  • 1/2 tablespoon dark soya sauce
  • 1 teaspoon sugar
  • 1 splash water (optional)
In This Recipe
  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!

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