Authentic Thai Cashew Chicken Recipe - Allrecipes.com
Authentic Thai Cashew Chicken Recipe
  • READY IN 30 mins

Authentic Thai Cashew Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2005

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 favourite thai dish) I doubled the sauce, I added 1 tablespoon of lime juice, 1 tablespoon of grated palm sugar, 1 tablespoon of coriander (cilantro if you are in the US) and 3 tablespoons of peanut butter. It made a great satay chicken and lots easier than my other recipe. I also added bok choy, snow peas, broccoli and carrots.

 
Most Helpful Critical Review
Dec 13, 2007

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. You will not get close to the same flavor using chili sauce or anything else. A good thai chili paste is worth having in your refrigerator if you enjoy spicy asain cuisine because it is made of authentic ingredients like palm sugar and tamarind and lemon grass- things that we can't find easily most places here in the US. Now for the recipe- it didn't do anything for me or my husband. I did add lime juice after cooking, and that helped. Wasn't bad, wasn't amazing. It just was.

 
Feb 26, 2007

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 fresh chopped ginger and 2 tablespoons chopped cilantro. I doubled the sauce and used only one diced chicken broth. Definitely double the sauce because with all the veggies its great to have a nice coating. I didn't have chili paste and used garlic chili sauce instead. As a side note I prefer sauteeing the chicken first until its done, then adding the onion and broccoli and letting it simmer for five minutes. Then add the remaining veggies for another 5-10 min or until done - a least then your peppers and mushrooms aren't mushy.

 
Sep 23, 2009

I am glad so many peope like it but this is not authentic. I've lived in Thailand for 6 years, never seen ketchup as a cooking ingredient. Whole Dried chilis should first be fried, til they darken, then removed from pan. Then loads of chopped garlic is cooked with the chicken, some onon and a bell pepper if you like. Ths sauce is dark soy plus "nam prik pao" chili paste, maybe some cornstarch and water to thicken, chicken broth if u like...Toast or fry the cashews before adding them in, stir in some green onion , sprinkle with some coriander too if you like. FYI - Thais usually dont throw veggies in the dish, but serve a separate veggie dish... but hey, whatever you like :-)

 
Sep 03, 2005

Very good. I made a couple of additions. I added a generous Tablespoon of creamy peanut butter and the juice of 1 lime to the sauce as well as a little extra chili paste. I served this over Chinese Style Mie Noodles. I can't wait until lunch tomorrow for leftovers.

 
Oct 02, 2006

This recipe was delicious! I did not think of it as a stir fry at all. I did make some modification as other reviewers did, and if you do the same, I think you will find it to be delicious as well. To add additional color and variety, I used a red,orange,and yellow bell peppers. I added 1-1/2 tablespoons of peanut butter and 1 tablespoon of lime juice. I used bonless chicken thighs instead of breast..because it's moister. Next time I make this recipe, I will do one thing differently...I won't put raw chicken into the skillet on top of my vegtables. I did not like that at all, and it was a guessing game to make sure it was done good enough for serving. I will pre cook my chicken and set it aside before I start the vegis. Other than that I will leave the recipe as it is. My family really enjoyed this, and we will make it again for sure!

 
Jan 16, 2006

I rated it 4 stars but after making changes it was a 5. I doubled the sauce, added extra chilli paste, little cilantro and a big tablespoon of peanut butter and juice of 1 lime. I used the vegetables I had which was fresh mushroom, red and green bell pepper and onions ( lots of them). Added the cashews but it would be good with or without them. Put over rice. Delish!!! Dont think I would call it cashew chicken though!!

 
Jan 25, 2006

Wow! This was great. I have tried for so long to make some Thai food that is as good as the restaurants. This is it! I did double up on the sauces, and add a tbsp of peanutbutter and a tbsp of lemon juice as others suggested. Yummy!

 

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Nutrition

  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 506 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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