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Thai-style chicken with cashews

Worawan Kamann

A celebratory dish for Thailand’s Songkran festival, from the owner of the Khanom Krok street food stall

Recipe Meta


10 mins


20 mins






  • 150g roasted cashews
  • 3 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp brown sugar
  • 2 tbsp sesame oil
  • 2-3 large dried red chillies, halved
  • 300g chicken breast, cut into bite-sized pieces
  • 2 cloves of garlic, crushed
  • ½ onion, diced
  • 2 spring onions, cut into 3cm lengths


First make the cashews extra crunchy by roasting them in the oven for 8-10 mins at 180C. While the nuts are roasting, marinate the chicken in 1 tbsp light soy sauce.

Mix 2 tbsp soy sauce with the oyster sauce, brown sugar and sesame oil.

Add 2 tbsp of vegetable or sunflower oil to a wok, then fry the dried chillis on a low heat until they darken. Scoop the chillies out of the oil to rest on a sheet of kitchen towel.

Turn the heat up high, add the marinated chicken to the chilli-infused oil in the wok and spread the meat around. Toss the chicken until brown and fully cooked. Turn the heat off and remove the chicken from the pan.

Cook the garlic in the same wok over a medium heat. Once the garlic is starting to turn golden, add the diced onion. Continue cooking until the onion is soft.

Add the cooked chicken back to the wok. Stir in the mix of sauces, then add the extra-roasted cashews, dried chillis and spring onions. Stir everything on a high heat until fully combined and heated through.

Serve with jasmine rice.