Keo's Thai Cashew Chicken

Keo’s Thai Cashew Chicken


Keo's Thai Cashew Chicken

This is for my son Joshua who LOVES cashews. He could eat them quite literally like popcorn.

When I came across this recipe a few years ago, what caught my eye was its simplicity. A few ingredients, most of which I already had on hand, and a reputation in Honolulu to back up its quality.

Many ingredients does not necessarily mean a great recipe.

This is definitely the case with

Keo’s Thai Cashew Chicken

from Keo’s Thai Cuisine Cookbook


  • 3/4 lbs. chicken breasts, thinly sliced
  • 1/4 cup oil
  • 2 tablespoons Oyster sauce
  • 8 green onions, cut into 2 inch lengths
  • 1 – 5 whole dried red chili peppers – *I use chili flakes
  • 3/4 lbs unsalted roasted cashew nuts
  • 2 cloves of garlic crushed
  • serve with rice or lettuce leaves


  1. Heat oil in frying pan or wok.  Add garlic and stir fry until light brown.
  2. Add chicken and oyster sauce; cook for 4 – 6 minutes. Reduce heat to medium.
  3. Add green onions, chili, and cashews; mix well.
  4. Serve with rice or lettuce cups.

That’s it!

 Keo's Thai Cashew Chicken


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