Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

Although it is not native to South-East Asia, the cashew tree is highly prized in Thailand and the classic partnership of these slightly sweet nuts with chicken is immensely popular both in Thailand and Abroad.


  • 450 g/1 lb boneless chicken breast portions
  • 1 red (bell) pepper


  1. Remove and discard the skin from the chicken breasts and trim off any excess fat. With a sharp knife, cut the chicken into bitesize pieces and set aside.

  2. Halve the red pepper, scrape out the seeds and membranes and discard, then cut the flesh into 2cm/¾in dice. Peel and thinly slice the garlic and chop the dried red chillies.

  3. Preheat