Thai Chicken with Cashew Nuts Recipe -
Thai Chicken with Cashew Nuts Recipe
  • READY IN 30 mins

Thai Chicken with Cashew Nuts

Recipe by  

"A spicy, Thai style chicken dish with flavours of cashews, spring onions, and soy sauce. Serve over rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
  2. Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
  3. Stir in cashews and green onions, and stir fry for 2 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2007

This was absolutely spectacular it tasted great and we all loved it. The problem that people have been having is that they follow the recipe directly. So here's what we did: added vegetable such as baby corn, bell peppers and ccarrots, added 2 extra spoons of soy sauce and on top of all this we did a little less fish sauce. Bon appetit. P.s If ur not to strickt on calories you can always at a tea spoon of cream which gives it that extra bit of texture.

Most Helpful Critical Review
Jun 22, 2003

I thought this dish had potential but was way too salty. Next time I will cut back on the fish sauce and add more sugar. Also I think I will add some rice vinegar.

Dec 17, 2003

I thought this was going to be so good as I was making it, but it was incredibly salty. In fact, we had to throw out most of it. I didn't use light soy sauce either and now I know why the recipe calls for it. Also, it wasn't spicy enough. If I made this again, I would cut way back on the soy sauce and up the spice. Very disappointed.

Mar 19, 2007

I wish I'd read the reviews before making this recipe. It was way way too salty I would cut back on the fish sauce by at least half.

Dec 03, 2006

I haven't made this recipe yet, but I think if you'd exchange the soy sauce for oyster sauce, your food would be less salty and more Thai flavored. I received dash of this and a dash of that recipe for Thai chicken with cashews and that be the only thing that they told me different to do.

Oct 02, 2005

I thought this was okay But I added some Mustard and Butter to it and I thought it was'nt bad afterward.

Sep 20, 2012

As written this is a 3 star recipe but with a few minor changes it could easily be 5 stars. First, based on the other reviews I only used 2 T fish sauce. I used 2 Serrano Chilies. For the sauce I would add minced garlic and about 1 T. toasted sesame oil. For the stir fry I used untoasted sesame oil but I think I would use peanut oil next time. This would definitely benefit from the addition of some vegetables. Thanks for an inspiring recipe.

Oct 06, 2011

too salty


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  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 37 g
  • 74%
  • Sodium
  • 2114 mg
  • 85%

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

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