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Chicken with chilli, cashews & crispy noodles


  • Roast the cashews until golden and set aside.
  • At the same time, heat 3-4 cups oil in a large heavy-bottomed pot and fry the noodles in small batches. Drain well and set aside.
  • Then place the chicken, garlic, chillies, ginger and lemongrass in a bowl. Toss well.
  • Heat a thin layer of oil in a wok (or large non-stick pan) and fry the chicken in batches until sealed.
  • Return all the chicken to the wok with the lime juice, stock, fish sauce and sugar. Mix well and cook down to almost a glaze. Then add the cashews and coriander. Mix well and taste for seasoning. (If the sauce isn’t thick enough, mix in a little cornflour mixed with water towards the end.)
  • To serve, mound the noodles in individual bowls and top with the chicken mixture.


  • ½ cup raw cashews
  • peanut (or vegie) oil
  • ½ packet rice vermicelli 
  • 6 skinless chicken thigh fillets, cubed
  • 3 garlic cloves, finely chopped
  • 3 small red chillies, finely chopped
  • 1 tbsp freshly grated ginger
  • 1 lemongrass stalk, white part only grated
  •  tbsp lime juice
  • ¼ cup vegetable or chicken stock
  • 2 tbsp Asian fish sauce
  • 1 tbsp shaved palm (or soft brown) sugar
  • 2 tbsp freshly chopped coriander
  • 1-2 tspn cornflour mixed with cold water (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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