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thai basil chicken wok seared on the kamado joe in a wok. spicy sauce with thai chiles carrots, cashews and thai basil

Thai Basil Chicken with Cashews

5 from 1 vote
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Course: Dinner, Entree, Lunch, Main
Cuisine: Asian, Thai
Keyword: Basil, Cashews, Chicken, Grill, Holy Basil, Kamado Joe, Seared, Thai, Thai Basil, Wok, Wok Hei
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
Thai Basil, Thai Chilis and Chicken with a Sweet Sauce. A family favorite!
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Sauce Ingredients

  • 2 tsp Oyster Sauce
  • 1 tsp Light Soy Sauce
  • 1 tsp Dark Sweet Soy Sauce
  • 1 tsp Sugar

Ingredients to Prep

  • 4 ea Chicken Thigh 1" diced
  • 2 tbsp Vegetable Oil to cook the chicken
  • 5 ea Garlic minced
  • 4-10 ea Thai Chiles sliced (depends on how spicy you want it)
  • 1 tbsp Green Onion sliced
  • 2 ea Carrots sliced into rounds (can pre blanch if desired)
  • 1 ea Zucchini diced or half moon slices (slices will cook faster)
  • ⅓ cup Thai Basil Leaves
  • ¼ cup Cashews

Instructions

Mix the sauce

  • Combine the ingredients of the sauce and mix well. Reserve sauce for later use.

Cooking the dish

  • In a wok or saute pan, heat the oil over medium high heat.
  • Add the chicken and saute until the chicken has been cooked thoroughly. Cook in batches if necessary.
  • Remove the chicken from the wok or pan and reserve.
  • In the wok or pan, saute the garlic, thai chiles and green onions. Until fragrant.
  • Add the sauce to the wok or saute pan.
  • Add the chicken back to the wok or saute pan.
  • Cook the chicken in the sauce, tossing to coat.
  • Add the carrots and zucchini. Continue to saute the dish to coat the vegetables.
  • Add the cashews and thai basil.
  • Sauce should coat all ingredients and once vegetables are cooked remove from the heat.
  • Plate the Thai Basil Chicken, serve with rice and Enjoy!

Notes

  • This recipe can be cooked in wok on a Kamado Joe, a saute pan or wok on the stove.
  • Cooking time may vary depending on the heat of your stove vs a fire on the Kamado Joe.
  • One of the great things about wok cooking is the high heat to get a good sear on meats or to fry with oil.
  • Or to caramelize the sauce, in many cases in wok cooking there is the need to caramelize vs reducing the sauce.
  • Many times sauces can get too salty or may burn depending on the amount of sugar in the sauces.
  • Plus you get the Wok Hey or Breath of the Wok flavor in the dish.
  • Variations - you can grill chicken ahead and toss the sliced or diced chicken into the saute pan or wok to coat with the spicy sauce.