Thai Chicken Stir-Fry with Basil & Cashews

Thai Chicken Stir-Fry with Basil & Cashews

5 Reviews
From: EatingWell Magazine, May/June 2014

This quick chicken stir-fry recipe is flavored with classic Thai ingredients: savory fish sauce balanced with tangy lime juice and plenty of fresh basil. Have all the ingredients prepared and ready to add to the wok before you turn on the heat. Serve with brown rice.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons peanut or canola oil, divided
  • 1 pound boneless, skinless chicken breast, trimmed, cut into 1-inch pieces
  • 3 scallions, cut into 1-inch pieces
  • 2 small fresh red chiles, thinly sliced (optional)
  • 2 cloves garlic, thinly sliced
  • 1 large zucchini, quartered lengthwise and sliced into ½-inch pieces
  • 2 tablespoons fish sauce
  • 2 teaspoons lime juice
  • 2 teaspoons molasses
  • 2 teaspoons cornstarch
  • ½ cup toasted cashews
  • ¼ cup slivered fresh basil, preferably Thai


  • Active

  • Ready In

  1. Heat 1 tablespoon oil in a large, flat-bottom, carbon-steel wok or large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.
  2. Add the remaining 1 tablespoon oil, scallions and chiles (if using); cook, stirring, until the scallions start to soften, about 30 seconds. Add garlic and zucchini and cook, stirring, until the zucchini is just tender, about 3 minutes.
  3. Meanwhile, whisk fish sauce, lime juice, molasses and cornstarch in a small bowl. Stir the sauce and the chicken (along with any accumulated juice) into the pan; cook, gently stirring, until the sauce is bubbling and thickened, 30 seconds to 1 minute. Remove from the heat and stir in cashews and basil.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 329 calories; 18 g fat(4 g sat); 2 g fiber; 16 g carbohydrates; 28 g protein; 49 mcg folate; 63 mg cholesterol; 6 g sugars; 2 g added sugars; 473 IU vitamin A; 22 mg vitamin C; 58 mg calcium; 3 mg iron; 664 mg sodium; 648 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 3½ lean meat, 3 fat

Reviews 5

February 27, 2019
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By: Cook44
LOVE this dish-hubby requested after first go. We didn’t have fish sauce, so I used soy sauce instead and it was still perfect! Thank you, EW, for a yummy, healthy dish we can add to our regular meal rotation. The only thing is, the first time I made, I measured out the serving size as 1-1/4 cup as instructed, and only got two servings out of it instead of the 4 it says. When I made the 2nd time, I doubled the recipe and of course had 2 left-over servings. Will double from now on.
July 08, 2016
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By: EatingWell User
Tasty and Spicey We really liked this easy to make recipe. It was a nice change from our regular fare. We followed the recipe exactly except substituted almonds for cashews which we didn't have. We loved the sauce. The combination of ingredients was delicious. We added basil mint from our garden as well as the Thai basil. Lots of different flavors in every bite. Fresh herbs are a must! Pros: Just the right amount of spicey. Delicious! Cons: None
May 15, 2016
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By: EatingWell User
LOVE We love this recipe, but with some changes. The sauce is great but a little strong. I double the recipe, but not the sauce and it is perfect. We also use oyster sauce in place of fish because I've never been able to find fish sauce.
May 22, 2014
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By: EatingWell User
Delicious My husband and I loved this recipe. I only use 1/5 of the red pepper, I may have picked a really hot pepper by accident, but we only used a little bit and it was perfect. I put mine over salad greens and it was great. We will be making this again. Pros: Great flavor, very filling Cons: Too much red pepper, needed to double the sauce
May 20, 2014
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By: EatingWell User
delicious, filling, though not speedy This stir fry is really delicious, it just takes a bit longer than the 30 min estimate (maybe more like 45). I made some changes (like so many cooks do). I like less heat and more veggies, so I substituted bell pepper for the red in the recipe and added in broccoli, all the scallions (not just 3) and doubled the zucchini. I used maple syrup instead of molasses for the sauce, which came out fabulously. With more veggies, I should have doubled up the sauce, but the amount actually wasn't too bad. This dish definitely had that signature Thai aroma and flavor. And the cashews are an added touch of genius. Pros: delicious, healthy Cons: high chopping time
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