Thai Cashew Chicken Recipe - Allrecipes.com
Thai Cashew Chicken Recipe
  • READY IN 3 hr

Thai Cashew Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 3 hrs

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 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.

 
Most Helpful Critical Review
Feb 01, 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.

 

104 Ratings

Jan 07, 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.

 
Nov 06, 2009

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.

 
Mar 23, 2009

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!).

 
Jun 23, 2006

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.

 
Mar 29, 2010

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.

 
Apr 17, 2012

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!

 

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Nutrition

  • Calories
  • 669 kcal
  • 33%
  • Carbohydrates
  • 68.6 g
  • 22%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 28.3 g
  • 44%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 37.2 g
  • 74%
  • Sodium
  • 2252 mg
  • 90%

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

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