Chicken and Cashew Stir-fry


  • 500g chicken thigh fillets
  • 2 cloves of garlic, crushed
  • 2 Thai chillies, seeded and chopped
  • handful of fresh coriander, chopped
  • 15ml (1tbsp) sesame oil
  • 30ml (2tbsp) peanut oil
  • 4 spring onions, finely sliced
  • 15ml (1tbsp) rice wine vinegar
  • juice of 1 lime
  • 15ml (1tbsp) sweet chilli sauce
  • handful of cashew nuts plus extra
  • handful of Thai basil leaves plus extra


  1. Chop chicken into bite size pieces, add garlic, chopped chilli, coriander and sesame oil.
  2. Heat peanut oil in a hot wok and saute spring onion until just tender.
  3. Add chicken with seasonings and oil  and cook over a high heat to seal in the juices.
  4. Add vinegar, lime, sweet chilli sauce and  nuts. Warm through. Add basil at the last minute.
  5. Serve with steamed Jasmine rice and garnish with more nuts and basil.