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4.5 from 8 votes

Thai Chicken Stirfry with Basil and Cashews

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 - 6
Author Cooks with Cocktails



  • 1 tsp cornstarch
  • 1 tsp rice vinegar or rice wine
  • 2 chicken breast


  • 3 tbsp soy sauce
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar to taste (you want a little sweetness to the sauce)
  • 4 tbsp water
  • 1 tsp rice vinegar


  • 2 chicken breast , chopped in bite sized pieces and marinated (marinade optional)
  • 1 tbsp coconut oil
  • 1 - 2 tbsp garlic chili paste
  • 1/2 onion , chopped
  • 1 - 2 finger length red Thai chilis with seeds removed and diced (optional)
  • 2 peppers , chopped
  • 2 carrots , sliced
  • 1 cup broccoli , cut into bite sized pieces
  • 1/2 cup cashews
  • Bunch of basil (dont chop it)
  • 1 green onion for garnish
  • cooked rice to serve it with


  • Chop up the chicken and marinate it in the cornstarch and rice wine for 30 mins. 
  • Heat the coconut oil in a large pan on medium-high heat. When the pan is hot, add the chicken. Stir fry the chicken till its just cooked through and remove from the pan and set aside.
  • In the same pan, throw in the onion, carrots and chilies if you are going to use them. Stir fry for about 5 mins till the carrots start to get a little soft.  Add the garlic chili paste and stir.
  • When the carrots are tender, add the broccoli, peppers, chicken and the sauce to the pan. Stir fry for a min or so only. Don't let the broccoli get mushy.
  • Add the basil and cashews right before you are going to serve it. Add the leaves whole or chopped if you like that better. Spoon the veggies, chicken and sauce over a plate of rice. Serve!