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30 minute Thai style chicken

A very easy and quick recipe with all the Thai flavors we love! It’s made in one pan and is naturally gluten free!
Course Lunch / Dinner / Gluten free
Cuisine Thai
Keyword 30 minute, chicken, thai
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author The Hungry Bites


  • 3 tablespoons vegetable oil
  • 1 skinless and boneless chicken breast 2 halves, cut in one inch cubes
  • 1/2 cup raw cashews
  • 1 small onion finely chopped
  • 2 bay leaves
  • 1/2 lime, juice and zest
  • 1 tablespoon fresh grated ginger
  • 1/3 cup chopped scallions or chives
  • 1/4 cup chopped fresh basil
  • 2 tablespoons soya sauce
  • 2 tablespoons brown sugar
  • 1 cup coconut cream (you can increase this up to 1 1/2 cup)
  • 1/2 teaspoon ground star anise
  • 1/2 teaspoon ground cardamom
  • Salt and pepper to taste
  • 2 teaspoons corn starch, optional
  • 3 tablespoons cold water, optional

  • Pink pepper for garnish


  1. Heat a big skillet and add the oil and the chicken cubes. Let the chicken cubes brown from one side on high heat, about 6-7 minutes. Turn them to cook from the other side about 5-6 minutes more, transfer in a bowl and keep warm.

  2. In the same skillet, add the onion, bay leaves, scallions, cashews and a little extra oil if necessary. Reduce to medium high heat and cook until the onion is translucent, about 5 minutes.

  3. In the meantime, in a jug or bowl, mix the cold water and corn flour until dissolved (this step is optional. You should do this if you want the cream on thick side). Add the coconut cream, lime juice and zest, ginger, basil, soya, sugar, anise, cardamom, salt and pepper. Stir to combine.
  4. Add the chicken back to the skillet, add the coconut cream mixture and cook stirring constantly for 5-10 minutes until thickened.
  5. Serve with some rice or noodles. Sprinkle with some crashed pink pepper corns (optional)

  6. Eat.