Chicken with Cashews

    30 minutes

    Chicken breast is cooked with capsicum, zucchini, squash, broccoli and mushrooms in a rich sauce before cashews being added at the end for serving.

    98 people made this

    Serves: 4 

    • 1 tablespoon canola oil
    • 1 large yellow onion, diced
    • 1 large yellow capsicum, diced
    • 3 tablespoons tomato sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoon soy sauce
    • 1/3 cup (75ml) chicken stock
    • 1 teaspoon white sugar
    • 1 teaspoon Thai garlic chilli paste
    • 4 skinless, boneless chicken breast halves, cut into bite size pieces
    • 1 zucchini, diced
    • 4 yellow squash, diced
    • 185g broccoli, diced
    • 250g fresh mushrooms, quartered
    • 1/2 cup unsalted cashew nuts

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a wok or frypan over medium heat then cook the onion and yellow capsicum until tender.
    2. Mix in the tomato sauce, oyster sauce, soy sauce, chicken stock, sugar and chilli paste.
    3. Place the chicken, zucchini, squash, broccoli and mushrooms in the frypan. Continue to cook and stir 10 minutes until vegetables are tender and chicken juices run clear.
    4. Mix in the cashews just before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (74)


    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 USA and Canada)


    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 USA and Canada)


    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 USA and Canada)