Chicken Cashew with Basil

Nothing like a hot summer night digging into flavorful and smooth breast, chicken ones of course, smothered in anise- and licorice-like basil and chili, topped with crunchy cashews!

This recipe is paleo friendly and gluten free.

Chicken Cashew with Basil

Serves : 4


  • 1 whole chicken breast, cut into 2 inch cubes
  • 2 tbsp fish sauce
  • 1 tbsp corn flour (or coconut flour)
  • 1 tbsp palm sugar
  • 2 tbsp sliced scallion
  • 2 tbsp minced garlic
  • 2 big red chili, sliced (or if you like it hot - 3 birds eye chili, sliced)
  • 1 cup Thai basil leaves only, washed and rinsed
  • ¼ cup toasted cashews
  • white pepper to taste
  • 3 tbs oil of choice
  • 2 tbsp water


  1. Marinate chicken cubes with 1 tbsp fish sauce, 1 tbsp corn flour and pepper to taste.
  2. Heat 2 tbps oil into the pan. Once hot and smoking, add chicken cubes and sear all sides. Once browned through, remove and pat dry on kitchen towel.
  3. Add 1 tbsp oil into the pan. Once oil has heated, add the garlic, scallions and chili. Once brown, return the chicken cubes into the mixture. Add about 2 tbsp water to arrest the sizzle. Add the fish sauce and sugar, stir through. Lastly, throw in the fresh basil and stir for quick 30 seconds.
  4. Remove from pan and serve, garnish with sliced chili if you like.

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