Reviewed: Sep. 23, 2007

This was good and easy but, next time I will add cilantro (my own preference) at the end and double marinade. Family cleaned their plates and went back for 2nds. Thanks for a great recipe.

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terriyaki

Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Sep. 7, 2007

This was delicious, and not too salty at all. I made a bunch of changes, however. First, I didn't marinate the chicken for 2 hours because I forgot. :) It only ended up marinating for about 10 minutes. Second, I omitted the peanut butter entirely to cut back on the sugar/fat content. Third, I used double the amount of cashews (UNSALTED) and toasted them under the broiler first. Then I threw them in with the chicken mixture and let them cook in the sauce for a few minutes. Fourth, I mixed a little cornstarch with water and added that to the mixture to thicken it. Fifth, I used about a tsp. of chili oil instead of hot pepper sauce. Finally, I served it over basmati rice instead of jasmine. I used regular soy sauce (not the low sodium kind) and had no problem with the salt content. Hubby loved it!

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 7, 2007

WE LOVED IT! Changes I made: used Oyster sauce instead of fish sauce, brown rice instead of jasmine, put chicken broth instead of water in the sauce, diced the cashews and roasted them w/ cooking spray (1st time i made this i did it w/ whole cashews & i did not like them but they taste great diced). I also added broccoli with sauce. Also, I put some chicken broth in the marinade because I loved the sauce last time and wanted more the 2nd time I made it. Thank you so much for this!!

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Hasan'sCook

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2007

This recipe is good, just requires a lot of tweaking. When marinating the chicken, I replaced the fish sauce with low-sodium chicken stock, the fresh ginger with powdered and the hot pepper sauce with black pepper. Use low-sodium soy sauce, too (you can't tell the difference). Make sure you let the chicken marinate for 2 hours...makes all the difference. I replaced the jasmine rice with basmati (you need to let basmati soak in water for 20 mins.). I minced the onion and added one of those frozen veggie packs with carrots, mushrooms and sugar snap peas. I only had salted cashews, so I just rinsed them a few times in a bowl of water and mixed them in with the dish. I had no problems with the consistency of the sauce or the overall saltiness of the dish. Great recipe with the changes. I will definitely make this again!

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DChrissy

Cooking Level: Expert

Home Town: Mount Rainier, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jun. 26, 2007

This was soooo good - my whole family loved it! I used a dash of crushed red pepper instead of the hot sauce since I worried that it might be too spicy for my kids otherwise, and that seemed to give it the right amount of bearable kick. I went heavy on the brown sugar to counter the saltiness of the soy and fish sauces and it seemed to be just the right mix of flavors. I did not add the water since it seemed that I already had enough sauce from the marinade and the chicken, and that worked out great. I thought it needed more veggies so I added some shredded carrots to the stir fry, which turned out to be the perfect addition. Also, I cooked udon noodles separately and then tossed everything together at the end. One more thing - I highly recommend that you flash-fry your cashews in a frying pan with a little oil until they brown - it only takes a couple of minutes and it makes such a huge difference in the flavor! This was a very tasty dinner that I will be happy to make again!

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littlehemmy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: May 29, 2007

I loved this one!! I didn't think that it was too salty and neither did my husband (usually I like salty food and he doesn't). I added a little extra ginger because I love it so much. Next time I think that I'll add fresh sprouts, grated carrot and broccolli since this recipe was lacking in the vegetable department.

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Brittany Wilson

Cooking Level: Intermediate

Living In: Monterey, California, USA

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Reviewed: May 26, 2007

This is one of my favorite recipes. I like to add some green vegetable...celery, snow peas.

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SANDYALT

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Reviewed: Apr. 3, 2007

There must be a typo in the ingredient list, as this is SO SALTY it is impossibe to eat. I followed the recipe exactly, but wish I would have listened to a previous reviewer that stated HOW SALTLY this recipe is. I had to actually rinse the chicken of all the sauce just to salvage dinner. What a waste. I would give NO STARS to this, but it won't let me post my comments with out giving it at least one. Oh well....

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Nicole S.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Menifee, California, USA

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Reviewed: Jan. 7, 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.

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Idahochef

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Reviewed: Nov. 6, 2006

This was pretty awful. The sauce was horribly salty, even though I used the low-sodium soy sauce.

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HOYERHORN

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Reviewed: Oct. 22, 2006

This is delicious and easy! Thank you!

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latte

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Reviewed: Sep. 22, 2006

This was very easy to make and quite tasty... very filling and the sauce was perfect. Not too thick or too runny. I marinated the poulet for about 4 hours and doubled the garlic... did not have gingeroot nor did my grocery store so I used the pureed stuff.. I will make this again for sure.

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EmilyStrange

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Sep. 17, 2006

OUTSTANDING! The only thing we changed was, we substituted green onion/scallions in place of the regular small onion. Not losing this one. Thanks Caroline C.

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CLUEKE

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Reviewed: Jul. 15, 2006

I made this just how the recipe was written. It was very tasty. It is a bit salty but not so salty that I thought it was distracting or anything. My husband said it is "a keeper" and my three year old even liked it. I'll be making it again.

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NRSMAMY

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Reviewed: 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.

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Rachel B

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Reviewed: May 16, 2006

Very good. I added more peanut butter because the sauce was a little bit thin. I personally didn't find it salty at all. Thanks, Skoals!

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Caroline C

Cooking Level: Expert

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Reviewed: May 16, 2006

Even though the marinade was a bit too salty, I still enjoyed this recipe. It's very similar in taste to the Cashew Nut Chicken entree at my favorite Thai restaurant. I did add red and green bell pepper to the recipe.

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Angela R.

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Reviewed: Apr. 18, 2006

I have to agree that the flavor of the sauce was way too salty (I used low-sodium soy sauce), and had an almost overpowering flavor. I too ate each bite with a lot rice to compensate and was only about half full when I got tired of it. It had a good flavor my husband and I both really loved if only there was a way to thin it out a bit.

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JOANNES0

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Reviewed: Mar. 5, 2006

Husband and I really enjoyed this. I looked in two stores for fish sauce - never found any - had read someone used oyster sauce, so I did the same. It was smooth, creamy, & flavorful, will make this again for sure. Maybe next time with baby corn. Thanks for a great recipe.

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TNMOM

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Reviewed: Mar. 3, 2006

This dish was delicious. I only used half the fish sauce after reading all the complaints, and it was perfect. A tip on fish sauce: Don't buy the cheapest one, and it won't be too fishy. Also, I used raw cashews and toasted them before serving for an even richer flavor.

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