Thai Chicken with Cashew Nuts

Thai Chicken with Cashew Nuts

Shane Faz 0

"A spicy, Thai style chicken dish with flavours of cashews, spring onions, and soy sauce. Serve over rice."

Ingredients 30 m {{adjustedServings}} servings 443 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 2211 mg
  • 88%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
  2. Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
  3. Stir in cashews and green onions, and stir fry for 2 minutes.
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Reviews 11

  1. 11 Ratings


I thought this dish had potential but was way too salty. Next time I will cut back on the fish sauce and add more sugar. Also I think I will add some rice vinegar.


This was absolutely spectacular it tasted great and we all loved it. The problem that people have been having is that they follow the recipe directly. So here's what we did: added vegetable such as baby corn, bell peppers and ccarrots, added 2 extra spoons of soy sauce and on top of all this we did a little less fish sauce. Bon appetit. P.s If ur not to strickt on calories you can always at a tea spoon of cream which gives it that extra bit of texture.


I thought this was going to be so good as I was making it, but it was incredibly salty. In fact, we had to throw out most of it. I didn't use light soy sauce either and now I know why the recipe calls for it. Also, it wasn't spicy enough. If I made this again, I would cut way back on the soy sauce and up the spice. Very disappointed.