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
Ingredients:
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

Directions:
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.

Source:
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

    Thanks
    Cheers
    Cathy
    http://www.wheresmydamnanswer.com

  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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