Thai Chicken Stir-Fry with Basil & Cashews

May/June 2014

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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.

Thai Chicken Stir-Fry with Basil & Cashews

Makes: 4 servings

Serving Size: 1 1/4 cups

Active Time:

Total Time:


  • 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 1/2-inch pieces
  • 2 tablespoons fish sauce
  • 2 teaspoons lime juice
  • 2 teaspoons molasses
  • 2 teaspoons cornstarch
  • 1/2 cup toasted cashews
  • 1/4 cup slivered fresh basil, preferably Thai


  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.


Per serving: 329 calories; 18 g fat (4 g sat, 9 g mono); 63 mg cholesterol; 16 g carbohydrates; 2 g added sugars; 6 g total sugars; 28 g protein; 2 g fiber; 664 mg sodium; 649 mg potassium.

Nutrition Bonus: Vitamin C (37% daily value), Magnesium (24% dv), Potassium (19% dv), Iron (15% dv)

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 3 1/2 lean meat, 3 fat

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Recipe Categories

Type of Dish
Main dish, poultry
Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Preparation/ Technique

May/June 2014
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