Strengthening Protein Dish

Thai Ginger Chili Chicken

with cashews
Average: 5 (2 votes)
(2 votes)
Thai Ginger Chili Chicken

Thai Ginger chili chicken - Savory chicken combined with classic Thai flavors

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40 min.
ready in 1 hr 45 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Magnesium from the cashews makes the crunchy minis the ideal snack for the whole family: Magnesium can minimize stress and thus have a calming effect. The Thai ginger root, which is similar to ginger, stimulates the circulation with its essential oils and effectively helps with nausea and stomach complaints

No Thai basil available? The Thai basil chili chicken can of course also be prepared with the usually available basil.

1 serving contains
(Percentage of daily recommendation)
Calorie805 cal.(38 %)
Protein53 g(54 %)
Fat33 g(28 %)
Carbohydrates72 g(48 %)
Sugar added5 g(20 %)
Roughage10.2 g(34 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E6.1 mg(51 %)
Vitamin K96.2 μg(160 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin29.9 mg(249 %)
Vitamin B₆1.9 mg(136 %)
Folate189 μg(63 %)
Pantothenic acid3.6 mg(60 %)
Biotin21.6 μg(48 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C166 mg(175 %)
Potassium1,486 mg(37 %)
Calcium119 mg(12 %)
Magnesium202 mg(67 %)
Iron6.2 mg(41 %)
Iodine28 μg(14 %)
Zinc5.1 mg(64 %)
Saturated fatty acids8.4 g
Uric acid376 mg
Cholesterol198 mg
Complete sugar19 g


36 ozs chicken
1 Red onion
2 Bell pepper (red and yellow)
2 carrots
4 garlic cloves
1 oz Thai ginger (root)
1 stalk Lemongrass
3 red chili peppers
2 Tbsps Fish sauce
2 tsps whole cane sugar
1 Tbsp Peanut oil
7 ozs poultry broth
3 Kaffir lime leaves
9 ozs Brown basmati rice
1 Tbsp starch
4 ozs Baby corn cob (or corn kernels)
2 ozs Bok Choy
1 handful thai basil leaves
2 ¾ ozs roasted Cashews
How healthy are the main ingredients?
chickenCashewBok Choycarrotgarlic clovesalt

Kitchen utensils

1 Knife, 1 Roasting pan, 1 Cutting board, 1 Blender, 1 Pot, 1 Baking sheet

Preparation steps


Rinse chicken inside and out with cold water, pat dry and cut off as much skin as possible from chicken with a knife and refrigerate until ready to use. Place chicken in a roasting pan.


Peel onion and cut into coarse pieces. Halve peppers, remove seeds, wash and cut into coarse pieces. Clean, peel and slice carrots. Spread vegetables around the chicken.


Peel and chop garlic and Thai ginger. Wash and slice the lemongrass. Halve chili peppers lengthwise, remove seeds, wash and chop. Finely puree garlic, lemongrass, Thai ginger, chili peppers, fish sauce, sugar, oil, broth, kaffir lime leaves, and some salt and pepper in a blender and pour over chicken. Cook chicken in preheated oven at 160 °C / 325 °F for 1-1.5 hours. Then take out chicken and cut into pieces, removing gristle and bones.


Meanwhile, cook rice in 2.5 times the amount of salted water according to package directions for 30-35 minutes. Turn oven to broil function and place chicken skin from refrigerator on a baking sheet lined with parchment paper. Salt skin and grill in oven for 12-15 minutes until crispy.


Pour the stock created by cooking the chicken into a pot and bring to a boil on the stove. Mix cornstarch with a little cold water, stir into the stock, and simmer on low heat for 15 minutes. Meanwhile, wash corn on the cob and bok choy, cut corn on the cob in half lengthwise, cut bok choy into bite-sized pieces, and add both to the sauce during the last 5 minutes. Add the boneless chicken and heat again. Also heat the rice shortly before serving, if desired.


Wash basil and shake dry. Arrange chicken on top of rice. Garnish with cashews and Thai basil and top with the crispy chicken skin.