Thai Cashew Chicken

Thai Cashew Chicken


"A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket."


3 h servings 669 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 68.6g
  • 22%
  • Protein:
  • 37.2 g
  • 74%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 2252 mg
  • 90%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
  2. In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
  3. Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
  4. Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • profile image

Your rating



  1. 105 Ratings


This is really good and easy. I bought some of the ingredients at an Asian food store and received some great tips from a Thai employee. So be careful and inquisitive relative to the fish sauc...

Good, except Waaaaaaaaaaaaaayyyyyyyyyyy too salty. I used low-sodium soy sauce, and the only fish sauce at the store. Followed directions exactly, except marinated it longer. Tasted like potent...

Decent recipe, but I would increase the hot chili sauce (or specify brand/type) and make sure you buy the good fish sauce. Frying the cashews might also help a bit. Also, make sure you don't r...

Yes, it is to salty, I would tell you to only use fish stalk with a TB or 2 of Rice Vinegar. Drop the soy. One TB of Sesame Oil and Brown Sugar is enough to create a glaze. You don't need the pe...

This recipe is a stand-by dinner when I don't know what to make. It always comes out great. I don't like my food too salty, but did NOT find this recipe to be salty as others have said, could b...

After living in rural Thailand for a 2 years I've never seen a dish like this, but it was still delicious. The thais I shared it with loved it too. I made it in a wok which gets really hot so I ...

This dish turned out great. I used a little less than half the marinade ingredients and used low sodium soy sauce, otherwise I am sure it would have been too salty (you can always add salt at th...

I always try to stick as close to the recipe as possible the first time i make it...the first time i made this it indeed was waaaaaaaaaaay too salty. However, it enjoyed the flavor, so i gave i...

This is a really good recipe. I didn't have a problem with the salt. I did add broccoli to it, and I am not sure I would have loved it without the broccoli. That is why I gave it 4 stars. Having...