Thai Lemon Chicken with Cashews

Thai Lemon Chicken with Cashews

Thai Lemon Chicken with Cashews

Prep Time
5 Minutes
Cook Time
10 Minutes
A tangy chicken stir fry with Thai 7 Spices and cashew nuts.
  • 275 gram Thai fragrant rice

  • 1 tablespoon oil

  • 1 tablespoon sesame oil

  • 350 grams chicken breasts, boneless, skinless and cut into strips

  • 1 teaspoon Garlic Cooking Paste

  • 2 teaspoon Thai 7 Spice

  • 50 grams cashew nuts

  • 1 tablespoon lemon juice

  • 1 tablespoon clear honey

  • 1 tablespoon dark soy sauce

  • 1 teaspoon cornflour

  • 75 millilitre water

  • 4 heads pak choy, washed

  • 50 grams creamed coconut, grated


  • 1 STEP 1: Cook the rice following the packet instructions.
  • 2 STEP 2: Heat the oils together in a wok and stir fry the chicken for 3 minutes. Add the Garlic and Perfect Shake Thai 7 Spice, nuts, lemon juice, honey and soy sauce. Stir fry for 3 minutes. Mix the cornflour and water together and stir into the pan. Reduce the heat and simmer for 1 minute. Meanwhile, cut the leafy part of the pak choy away from the stems and set aside.
  • 3 STEP 3: Cut the stems in half lengthways and add to the pan, cook for 2 minutes and then stir in the leafy part of the vegetable. Cook until just wilted. Stir the creamed coconut into the cooked rice and serve with the chicken. Garnish with chillies and spring onions.