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Milk Street Recipe

Thai Stir-Fried Chicken with Cashews

30 minutes

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Thai Stir-Fried Chicken with Cashews

Stir-fried chicken with cashews is a Thai classic. Our version using mostly pantry staples and can be on the table in about 30 minutes. The chicken marinates for 15 minutes before cooking—use this time to prep the bell pepper and scallions. Serve the stir-fry with steamed jasmine rice.

4

Servings

Tip

Don't discard the marinade after draining the chicken. It's mixed with ¼ cup water and becomes a sauce that lightly coats the chicken and vegetables.

30 minutes

Reviews
Tricia C.
August 3, 2022
Delicious!!
So good, perfect balance of flavors. Made it just as the recipe!
Terri M.

I have leftover roasted chicken breast and instead of marinating the chicken I'll start with stir-frying the veggies, add the chicken & marinade and let it thicken & heat. Serving with left over rice. Hmmm, oooo maybe add a little mango to the rice! :)

Brent C.

How salty does this taste? Between the soy sauce and fish sauce I use, that would be almost 6.5 grams of sodium.

Michael L.

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Susan C.

I made some changes: brown sugar instead of white. Black pepper instead of white pepper(after all, there are chili pepper flakes-go for it!) Deep fry raw cashews - roasted don't have enough crunch, and added salt is not a good idea. Sprinkle the nuts over the finished dish. This recipe has good flavor

Erica M.

I actually found this a bit lacking in complexity of flavor. It tasted mostly of fish sauce. Adding extra soy helped a bit, but could probably benefit from more garlic and some added ginger.

Margaret G.

Delicious. Only change I made was to add some Thai basil at the end. Added flavor.

Chris W.

This was sooooo good, and we ate so much, there was only enough for a 3rd portion leftover for lunch, so tonight I'll use 1.5% of the ingredients so its a 4 portion meal, 2 for wife & I for dinner, and 2 for lunch...


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