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Thai Cashew Chicken

Thai Cashew Chicken

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SKOALZ

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.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

BEEDUBYA
27
3/1/2004

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 sauce that you use. Some are salty and some are not so salty. I used a not-so-salty version but still had too much salt for our family's taste. Next time I'll cut down on the soy sauce. All in all, a keeper.

Heather
21
2/1/2006

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 potential, if only it were less salty. All the same--- probably won't make it again, but it was eaten.

Idahochef
16
1/7/2007

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 reduce the temperature of the oil & brown sugar mix, have the onions ready before mixing them. Otherwise you'll end up with caramel when it cools.