Authentic Thai Cashew Chicken

Authentic Thai Cashew Chicken

70
FAIRBORN 0

"I adapted this recipe from a cooking class I took while I stayed in Bangkok. You can adjust the veggies and spiciness to your personal preference and you can substitute firm tofu for chicken. Serve over jasmine rice. Adjust the amount of chili garlic paste for spiciness."

Ingredients

30 m {{adjustedServings}} servings 369 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

70
  1. 97 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I probably shouldn't bother rating this as I made so many changes (I have been to Thailand and the original recipe didn't look, taste or smell anything like thai cashew chicken - which is my fav...

First off, I think people shouldn't rate recipies that they change the heck out of. Almost every rave review did not follow the recipe- irritating. Seccond, chili paste is -very- concentrated....

Really 4 1/2 stars only because it's not quite restaurant quality but very good. I added both a red and yellow pepper; broccoli, mushrooms, zuchinni; and onion. I also added three tablespoons fr...