Serves 4



500 g boneless, skinless chicken thighs, cubed

4 garlic cloves, roughly chopped

2 birdseye chilli, finely sliced

1 tablespoon olive oil

1 teaspoon sesame oil

1 handful of cashews

1 big handful of basil leaves, washed


1 tablespoon oyster sauce

1 tablespoon sweet chilli sauce

1 teaspoon dark soy sauce

1 teaspoon light soy sauce

1 tablespoon water

1 teaspoon brown sugar

Salt and pepper to taste



Place all the ingredients for the sauce into a jar, pop on the lid and give it a good shake. Set it aside.

Heat a wok over high heat and add both the oils. Throw in the chicken, garlic and chilli, and toss every few minutes.

Once the chicken is ¾ cooked, pour over the prepared sauce and give it a good toss. Reduce it to a sticky glaze, and then add the cashews and basil leaves. Give it a final toss and turn off the heat. Serve with some steamed rice and greens.



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