Thai Cashew Chicken Recipe

Name: Thai Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
3
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.
4
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.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup soy sauce, 1/4 cup fish sauce, 1 1/2 tablespoons hot pepper sauce, 3 cloves garlic, minced, and more.

Yes, Thai Cashew Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Cashew Chicken

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