Authentic Thai cashew chicken

    (99)
    30 min

    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 chilli garlic paste for spiciness.


    97 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon rapeseed oil
    • 1 large onion, chopped
    • 1 large yellow pepper, chopped
    • 3 tablespoons ketchup
    • 2 tablespoons oyster sauce
    • 1 tablespoon soy sauce
    • 75ml chicken stock
    • 1 teaspoon caster sugar
    • 1 teaspoon Thai garlic chilli paste
    • 4 skinless, boneless chicken breast fillets - cubed
    • 1 courgette, chopped
    • 1 yellow courgette, chopped
    • 175g broccoli, chopped
    • 200g fresh mushrooms, quartered
    • 75g unsalted cashew nuts

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a frying pan over medium heat, and cook the onion and yellow pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken stock, sugar and chilli paste. Place the chicken, courgette, broccoli and mushrooms in the pan. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

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    Reviews & ratings
    Average global rating:
    (99)

    Reviews in English (71)

    by
    81

    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 favourite thai dish) I doubled the sauce, I added 1 tablespoon of lime juice, 1 tablespoon of grated palm sugar, 1 tablespoon of coriander (cilantro if you are in the US) and 3 tablespoons of peanut butter. It made a great satay chicken and lots easier than my other recipe. I also added bok choy, snow peas, broccoli and carrots.  -  20 Sep 2005  (Review from Allrecipes US | Canada)

    by
    48

    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. You will not get close to the same flavor using chili sauce or anything else. A good thai chili paste is worth having in your refrigerator if you enjoy spicy asain cuisine because it is made of authentic ingredients like palm sugar and tamarind and lemon grass- things that we can't find easily most places here in the US. Now for the recipe- it didn't do anything for me or my husband. I did add lime juice after cooking, and that helped. Wasn't bad, wasn't amazing. It just was.  -  12 Dec 2007  (Review from Allrecipes US | Canada)

    by
    38

    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 fresh chopped ginger and 2 tablespoons chopped cilantro. I doubled the sauce and used only one diced chicken broth. Definitely double the sauce because with all the veggies its great to have a nice coating. I didn't have chili paste and used garlic chili sauce instead. As a side note I prefer sauteeing the chicken first until its done, then adding the onion and broccoli and letting it simmer for five minutes. Then add the remaining veggies for another 5-10 min or until done - a least then your peppers and mushrooms aren't mushy.  -  26 Feb 2007  (Review from Allrecipes US | Canada)

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