Reviewed: Nov. 14, 2005

Wow, this was not nearly as good as it should have been. Please, please, do not cook this the way the directions tell you to... you will end up with way overcooked vegetables. This could be so much better if it was quickly stir-fried and the sauce added at the very end.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 4, 2005

i have made this two times with great success. its a keeper

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carolyn

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Reviewed: Oct. 26, 2005

I thought this recipe was pretty good, although it seemed as though something was missing. A little on the bland side. Will maybe add peanut butter next time like someone else suggested. Not sure why they say it's thai, more like a regular stir fry. Very healthy though when you add lots of vegetables.

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lisat

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 26, 2005

We loved this recipe! It is a personal favorite of mine. Next time I should double the recipe for the sauce, but besides that it was perfect!

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VPALAGANAS

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Reviewed: 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.

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Sep. 14, 2005

I loved this !! easy to make and fast . I would suggest to make more more sauce to double the recipe!! I also added chili sauce to it because it was not spicy enough for me

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linda B

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Reviewed: Sep. 3, 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.

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Cheryl P.

Cooking Level: Expert

Living In: Beavercreek, Ohio, USA

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Reviewed: Aug. 25, 2005

This is very good. A wonderful combination of flavor and spice. The cashews are really the perfect addition in this recipe.

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JLUEKE

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Aug. 4, 2005

This recipe was great. I took the advice of another reviewer and doubled the sauce recipe plus I used a little more chicken and vegetables to serve 6-8 people. I stir fried the vegetables seperately then stir fried the chicken. When the chicken was half way cooked I stirred in all the ingredients. I did make one change to the recipe. I miss read it and used white vinegar instead of white sugar it still turned out great. I'll use the vinegar again next time. This recipe is definately a keeper.

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Cherise G.

Cooking Level: Intermediate

Home Town: Isleton, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 24, 2005

"mmmmmm....this is awesome" Those were my wifes first words after tasting this dish. I served it over jasmine rice. Do your prep work first and it's so simple,and so good. Thank you for the recipe. It's a definite keeper.

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GERRYG58

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2005

Very good recipe. You can adapt the amount and types of vegetables the recipe calls for or adjust the sauce ingredients to your taste depending on personal "sweet" or "spicy" preferences. It's truly hard to mess up with this Asian dish. Worth the try!

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MOM210

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jul. 2, 2005

Very yummy! I think I went overboard with the chili sauce, so I recommend tasting it as you go.

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AUBURN6

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Reviewed: May 3, 2005

This was very bland, we ended up adding Soya sauce at the table just to give it some flavor. Not nearly enough sauce. If I were to make it again (unlikely) I would double the sauce.

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FLOWNORTH

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Reviewed: Mar. 20, 2005

I didn't use squash or broccoli, but added bean sprouts, green onion and red bell pepper. Added more chilli and garlic, which went in first in the oil, with the pepper. Then the chicken, and last the veggies. I don't like cashew in my cookings, so I also omitted that.

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SummerRain

Cooking Level: Expert

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Reviewed: Feb. 25, 2005

I thought this was very tasty, and pretty darn easy to make as well. I can only give it 4 stars, though, because both the boys (my boyfriend and his son) only thought it was okay. Maybe I'll make it just for me, next time!

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DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Feb. 9, 2005

Looks, smells, and tastes wonderfull. I added extra paste for more spice...mmm, mmm!

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SHORTSANDI

Home Town: West Lafayette, Indiana, USA

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Reviewed: Feb. 7, 2005

Thank you for this great recipe. I made it exactly as the recipe, but next time I'll cook the chicken first (as someone else suggested). The sauce was so good, even though we were skeptical about using ketchup. I will pass this one out - it is our new favourite.

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MICHIYO

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Jan. 27, 2005

wow! this was great! it tasted exactly like a chicken cashew dish that i had while in thailand! to make it more to my liking, i substituted the yellow onion for 3 green onions, and used red pepper and zucchini for the veggies.

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SIMI1

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Reviewed: Jan. 25, 2005

This is wonderful!! We only used the onions, mushrooms and broccoli because that's what I had and what we like most. My entire family, including 2 picky eaters LOVED it. The sauce has the best flavor. I think I could eat this every day!

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TAG1114

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Reviewed: Jan. 4, 2005

Easy recipe, great Thai flavor.

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MELTDOWNZ

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Authentic Thai Cashew Chicken

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