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Thai Cashew Chicken

SUBMITTED BY: SKOALZ PHOTO BY: Caroline C

"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."

RECIPE RATING:

Read Reviews (56)

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	3 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 cup soy sauce
1/4 cup fish sauce
1 1/2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 skinless, boneless chicken breast halves - cut into thin strips
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
3/4 cup water
3 tablespoons creamy peanut butter
1 cup unsalted cashew nuts

DIRECTIONS

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.
In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
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.
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.

FOOTNOTE

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

Reviewed on Mar. 1, 2004 by BEEDUBYA

This is really good and easy. I bought some of the ingredients at an Asian food store and... MORE

Reviewed on Feb. 1, 2006 by Heather

Good, except Waaaaaaaaaaaaaayyyyyyyyyyy too salty. I used low-sodium soy sauce, and the only... MORE

Reviewed on Jan. 7, 2007 by Idahochef

Decent recipe, but I would increase the hot chili sauce (or specify brand/type) and make sure... MORE

Reviewed on Feb. 18, 2004 by Esmee

Great recipe. I love Thai food, so I am always on the lookout for dishes I can make at home.... MORE

Reviewed on Feb. 16, 2004 by norskyborsky

I was disappointed with this recipe because it sounded so good, but it was way too salty and... MORE

Reviewed on Jul. 10, 2008 by COOKINMOM3

The flavor was very good...in spite of the *awful* smell of fish sauce :-( Wonder who ever... MORE

Reviewed on Jun. 23, 2006 by Rachel B

After living in rural Thailand for a 2 years I've never seen a dish like this, but it was... MORE

Reviewed on Nov. 23, 2005 by Chuck

This dish is like the one I had at my favorite Thai Restaurant and it's so good, and the... MORE

Reviewed on May 2, 2005 by JIMELISSA

This was great and pretty easy. I used oyster sauce instead of fish sauce. Great flavor. Even... MORE

Reviewed on Feb. 18, 2008 by Dhume

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