Authentic Thai Cashew Chicken

Authentic Thai Cashew Chicken

70
FAIRBORN 0

"I adapted this recipe from a cooking class I took while I stayed in Bangkok. You can adjust the veggies and spiciness to your personal preference and you can substitute firm tofu for chicken. Serve over jasmine rice. Adjust the amount of chili garlic paste for spiciness."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

Reviews

70
  1. 97 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I probably shouldn't bother rating this as I made so many changes (I have been to Thailand and the original recipe didn't look, taste or smell anything like thai cashew chicken - which is my fav...

Most helpful critical review

First off, I think people shouldn't rate recipies that they change the heck out of. Almost every rave review did not follow the recipe- irritating. Seccond, chili paste is -very- concentrated....

I probably shouldn't bother rating this as I made so many changes (I have been to Thailand and the original recipe didn't look, taste or smell anything like thai cashew chicken - which is my fav...

First off, I think people shouldn't rate recipies that they change the heck out of. Almost every rave review did not follow the recipe- irritating. Seccond, chili paste is -very- concentrated....

Really 4 1/2 stars only because it's not quite restaurant quality but very good. I added both a red and yellow pepper; broccoli, mushrooms, zuchinni; and onion. I also added three tablespoons fr...

I am glad so many peope like it but this is not authentic. I've lived in Thailand for 6 years, never seen ketchup as a cooking ingredient. Whole Dried chilis should first be fried, til they ...

Very good. I made a couple of additions. I added a generous Tablespoon of creamy peanut butter and the juice of 1 lime to the sauce as well as a little extra chili paste. I served this over C...

This recipe was delicious! I did not think of it as a stir fry at all. I did make some modification as other reviewers did, and if you do the same, I think you will find it to be delicious as we...

I rated it 4 stars but after making changes it was a 5. I doubled the sauce, added extra chilli paste, little cilantro and a big tablespoon of peanut butter and juice of 1 lime. I used the veg...

Wow! This was great. I have tried for so long to make some Thai food that is as good as the restaurants. This is it! I did double up on the sauces, and add a tbsp of peanutbutter and a tbsp of l...

This was good. The only thing I did differently was to probably triple the amount of sauce, and I also had to use way less cashews as when I went to add them from what I assumed was a new, unope...