Incorporating Thai ingredients into a classic chicken cashew stir-fry creates a delicious twist with so many layers of flavor.

Yield: 3

Thai Style Coconut Chicken, Pepper, and Cashew Stir Fry

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min


  • 1 pound Chicken Breast, cut into 1 inch pieces
  • 2 Bell Peppers, cut into 1 inch pieces
  • 2 TB Soy Sauce
  • 2 TB Fish Sauce
  • 1 Lime, zested and juiced
  • 1 tsp Ginger, grated
  • 1 tsp Garlic, grated
  • 1 tsp Ground Coriander
  • 1 tsp Turmeric
  • 2 TB Brown Sugar
  • 1 -12oz can Coconut Milk
  • 1/2 cup Scallions, chopped
  • 1/4 cup Basil, chopped
  • 1/4 cup Cilantro, chopped
  • 1/2 cup Cashews, chopped
  • Vegetable Oil


  1. Bring a pan to medium-high heat with a little oil.
  2. Add in chicken, season with salt, and brown for a minute.
  3. Remove chicken from pan and transfer to a bowl (it will finish cooking later).
  4. Add peppers, soy sauce, fish sauce, lime juice and zest, ginger, garlic, coriander, turmeric, and brown sugar to the pan.
  5. Cook down for a minute then add in coconut milk.
  6. Bring to a boil and simmer on medium-high heat uncovered for 5-7 minutes.
  7. Once the sauce has reduced, add chicken back in with the cashews, scallions and herbs. 
  8. Simmer until the chicken is fully cooked. 

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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