Thai Chicken with Cashew Nuts

Thai Chicken with Cashew Nuts

11

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

30 m servings 443 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 2114 mg
  • 85%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11
  1. 11 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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.

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...

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 reci...

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.

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 re...

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

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 ...

too salty

I made this tonight and it was a dud. It needs garlic, ginger and red pepper flakes. It was salty and not very flavorful. I'll try it again with the additions I suggested.