Thai Chicken with Cashews

(Updated on 8/16/09 with a new photo.)

About a year ago I tried a recipe for cashew chicken from the dreaded Rachael Ray.  Ben enjoyed it but I pretty much hated it.  The flavors were weird and the spiciness was overpowering.  Ben has asked for it a couple of times since but I wasn’t about to make that recipe again, so when I saw this recipe I knew it would be the answer.  It was fantastic!  It was easy, fairly quick and tasted wonderful.  Now that we have found a winner, I cannot wait to have it again!

Thai Chicken with Cashews
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving

Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice.

Liz’s Cooking Blog

16 Responses

  1. YUM! This looks REALLY good. My husband has really been on a Thai kick lately so it looks like this is making it onto our meal plan next week. Thanks! 🙂

  2. I am glad you enjoyed it!

  3. This looks great! One thing I do with my chicken stir fries is to lightly dredge the chicken in cornstarch before frying. It adds a nice crispness that lends itself to the sauces really well too.

  4. ooooo! that looks so yummy! i’m glad you found the ultimate recipe- you’ve done the work for me. i must try it!

  5. Now that is a good Thai Chicken and rice recipe!! I have made a variation before but like you it did not rock my world – This one is a must try


  6. looks like a great stir fry

  7. this looks excellent! i’ve never made thai chicken before but this is going on my menu for next week!!

  8. what is “dreaded” about rachael ray? i haven’t tried any of her recipes… is that it?

    the thai chicken looks great & i’ll definitely be trying that!

  9. YUM! I make something similar, but instead of rice we use fettuccine – kind of a Thai/Italian cross. Can’t wait to try yours – for a new mom you sure are cooking up a storm, I completely admire that!

  10. I have had this starred in my reader since I cam across it, too 🙂 I’m so glad you liked it. I need to make it soon! I think I made that RR cashew chicken a couple years ago. It’s one of the 2 recipes of hers I’ve tried. Too funny.

  11. This looks wonderful! I am always looking for new chicken dishes to try.

  12. My boyfriend and I (both fans of your blog) live 1000 miles apart and love Thai food, so we decided this would be perfect for a long-distance cooking date. We made this awesome dish at the same time and Skyped while we ate. Thanks for such a fantastic recipe–we both loved it! (We also added some zucchini to the mix.)

  13. I made this last night and it was so good! I used chicken breast and some brown sugar. MMM good, thanks for the great recipe! Your picture looks so yummy I couldn’t help but try this recipe!

  14. […] Thai Chicken with Cashews (from Annie’s Eats) […]

  15. I made this tonight for the first time. It was fantastic! My two oldest sons (12 and 6) ate it up and said to make it again. Thats a compliment from those picky eaters. The only thing I did was add a little more sugar at the end. (about 2 Tblspn) and a few drops of fish oil, not sure the fish oil did much. My kids can’t wait to eat leftovers tomorrow. 🙂
    Oh and for Rachel Ray. I’ve not tried many of her recipes but we LOOOOVE her meatloaf muffins. I get pace salsa in it and it always is a big hit. (it calls for salsa but I like that brands flavor in it best so far).

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