Chicken with Lemon Grass & Cashews
Submitted by babs2165
Thai-style stir-fried chicken with aromatic lemongrass, roasted cashews, and fiery chilies in a savory oyster-fish sauce glaze. Quick weeknight cooking with bold Southeast Asian flavors.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis lightning-fast stir-fry layers flavors the Thai way: chilies fried until fragrant, garlic crisped in oil, then chicken seared and glazed with oyster and fish sauce.
Lemongrass adds its signature citrus perfume while cashews bring richness and crunch.
The whole dish comes together in about 15 minutes of active cooking, perfect for busy weeknights when you’re craving something vibrant.
Kitchen Tips
- Fry the chilies first in a little oil to release their heat without burning them
- Slice chicken thinly against the grain for tender, quick-cooking pieces
- Add lemongrass near the end to preserve its delicate fragrance
- Serve over jasmine rice to soak up every bit of the savory sauce
Ingredients
Directions
With a little oil, stir-fry the chilies until cooked evenly but not burnt, set aside.
Fry the garlic, with a little more oil until gold, add the chicken, sugar, oyster sauce and fish sauce.
Fry until chicken is browned, lower the heat and add your liquid. Cook for few more minutes.
- When the chicken is completely cooked add the nuts, lemon don’t break the chilies.
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