"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." — SKOALZ
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1 1/2 tablespoons
hot pepper sauce
minced fresh ginger root
skinless, boneless chicken breast halves - cut into thin strips
dry jasmine rice
onion, quartered then sliced
creamy peanut butter
unsalted cashew nuts
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.
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.
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.
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 peanut butter. The trick to this is your green veggies, I would tell you to add nice green celery and green and red pepper to counter the other. Also, pound your chicken thin before marinating.
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 be the fish sauce used, which is important. Don't be afraid of the sound of it, you can't skip the fish sauce! I also like to use the amino soy substitute for the shoyu. My husband and I like spicy food, so we use at least the recommended amount of chili - preferably the garlic chili paste that comes in a jar with green lid. This is soooo good I'm making it again tonight (over some sticky Japanese rice!).
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 had to reduce the time on everything, but the chicken came out so soft.
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 the end, but you can never take it out). Also, the recipe calls for cooking the chicken for 10 minutes to brown it, but this really only takes 3-4 minutes. I cooked about 2 minutes added broccoli and red pepper and cooked 2 more minutes then followed the rest of the recipe as written. In my opinion, the fish sauce, peanut butter and sesame oil are very important flavours to the dish and I wouldn't suggest leaving them out and or replacing with other ingredients.
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 it another try and the next time i made it i used only 1 tbsp fish sauce and 1 tbsp soy sauce and 1 tbsp rice vinegar. This resulted in a much more palatable marinade. I also changed the oil i cooked the chicken in to peanut oil and added a fresh hot pepper (serrano) and a red bell pepper to the mix. I served all of this over rice and some fresh bean sprouts and topped with fresh cilantro. I also toasted the cashews (just to deepen the taste and increase the aroma) and added some sesame seeds. I also squeezed a wedge of lime over the finished dish. Lots of additions that i felt kind of freshened/coloured it up, while still respecting the original recipe. This has become a regular dish in our home. Thank-you for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Cashew Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 669
** Calories from Fat: 255
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