Thai Cashew Chicken
A spicy Thai dish, similar to one I fell in love with at a Thai restaurant. This is great served over jasmine rice. Fish sauce, which is used in this recipe, can be found in any Asian market or the Asian section of most grocery stores.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
contains gluten
red meat free
contains fish
shellfish free
contains dairy
- 3 cloves garlic minced
- 3/4 cup water
- 2 cups water
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1/4 cup fish sauce
- 1 1/2 tablespoons hot pepper sauce
- 1 tablespoon minced fresh ginger root
- 4 skinless boneless chicken breast halves - cut into
- 1 cup dry jasmine rice
- 1 tablespoon sesame oil
- 1 small onion quartered then sliced
- 3 tablespoons creamy peanut butter
- 1 cup unsalted cashew nuts
- Carbohydrate 87.9875953598279 g
- Cholesterol 64.96 mg
- Fat 27.914265945811 g
- Fiber 6.6189656235131 g
- Protein 41.9863415832495 g
- Saturated Fat 4.86411237616359 g
- Serving Size 1 1 serving (694g)
- Sodium 1583.2996603663 mg
- Sugar 81.3686297363148 g
- Trans Fat 3.90933612597838 g
- Calories 735 calories
I love Thai food, and this Thai Cashew Chicken is one of my favorite dishes. It's a bit spicy, but not too much, and the combination of flavors is amazing. I love the crunch of the cashews and the sweetness of the brown sugar. This dish is also really easy to make, so it's perfect for a weeknight meal.
I usually serve this dish with jasmine rice, but you could also serve it with noodles or even quinoa. If you're looking for a delicious and easy Thai dish to try, I highly recommend this Thai Cashew Chicken.
Step-by-step
- 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.
