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Spicy lime & cashew chicken


  • Whisk ¼-½ cup oil with the sambel, sugar and fish sauce in a large bowl. Add the chicken, toss well and refrigerate for about 30 mins. 
  • When ready, heat a very small amount of oil in a wok (or large heavy-bottomed non-stick pan) and seal the chicken all over, skin side down first. Remove.
  • Pour off the oil from the pan and add ½ cup stock with any leftover marinade and the lime juice. Stir well, briefly cook and taste the sauce for seasoning.
  • Then return the chicken with cooking juices and more stock, if needed, to the pan and gently cook for about 15 mins, turning the chicken now and again. Remove to a plate. 
  • Stir the coriander into the sauce and taste for seasoning once again, before adding the cashews. Briefly cook to heat through.
  • Serve on a bed of steamed rice.


  • peanut (or vegetable) oil
  • 1 heaped sambel oelek (or any chilli paste)
  • 1-2 tbsp finely shaved palm (or soft brown) sugar
  • 1 tbsp Asian fish sauce
  • 8 boned chicken thighs, halved lengthways
  • ½-1 cup chicken stock
  • juice of 2 limes
  • 1 heaped tbsp chopped fresh coriander
  • a handful of roasted cashews

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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