Cashew Chicken

Adapted from Half Baked Harvest.


  • 1 lb. chicken thighs or breasts, thinly sliced
  • 1 TBSP cornstarch
  • Black pepper, to taste
  • 1/4 c. honey
  • 1/2 c. soy sauce
  • 1 TBSP fish sauce
  • 1-2 TBSP chili paste (sambal oelek)
  • 2 TBSP ketchup
  • 2 TBSP oil
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 red or orange bell peppers, thinly sliced
  • 1 c. fresh Thai or regular basil, roughly torn
  • Steamed white or brown rice
  • Handful of cashews


  1. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
  2. To make the sauce: Combine the honey, soy sauce, fish sauce, chili paste, and ketchup in a bowl.
  3. In a skillet, heat oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the garlic, ginger, and peppers, cook another 2-3 minutes, until the garlic is fragrant.
  4. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
  5. Remove from the heat and stir in the basil.
  6. Serve the chicken and sauce over bowls of rice. Top with cashews and additional basil.

Cashew Chicken:

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