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Chicken sauteed with cashews and dry hot pepper


Textures, flavors and fun in a plate!


Recipe for 4 persons


4 Unit(s)
Chicken thigh
50 Gr
Cashew nuts
5 Gr
Chili flakes
1 Unit(s)
2 Unit(s)
Green onion
1 Tbsp
Chopped garlic
1 Tsp
1 Tbsp
Fish sauce nuoc-mâm
2 Tbsp
Oyster sauce
1 Can(s)
Baby corn
4 Sprig(s)
Thai basil


1 Cup(s)
Jasmine rice
4 Unit(s)
Basil leaves

Preparation time: 60.00 min

  • Introduction

    Cut the chicken in strips. Slice the green onion. Slice the pepper in halves and remove the seeds. Slice the onion.

  • Jasmine rice preparation

    Rince the rice and cook it with equal parts of water in a steamer for 17 minutes

  • Chicken preparation

    In a wok, drizzle a little bit of vegetable oil and fry the cashew nuts on medium heat until golden. Set aside. In the same wok, fry the garlic until golden, then add the chilis. Add in the chicken and fry until cooked and golden stirring constantly. Add in the onion and cook for 2 minutes. Add in the corn, fish sauce, oyster sauce and sugar. Bring to a boil and serve hot with cashew nuts and green onions and thaï basil leaves on the jasmine rice.

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