a deliciously hot Thai meal. This was the result of my obsession with a dish at a Thai restaurant. When served with jasmine rice, it is excellent. Any Asian market or the Asian area of the grocery store will have fish sauce.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup soy sauce
- ¼ cup fish sauce
- 1 ½ tablespoons hot pepper sauce
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 4 skinless, boneless chicken breast halves – cut into thin strips
- 1 cup dry jasmine rice
- 2 cups water
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- 1 small onion, quartered then sliced
- ¾ cup water
- 3 tablespoons creamy peanut butter
- 1 cup unsalted cashew nuts
Instructions
- In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
- In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
- Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
- Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 669 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 37 g |
| Saturated Fat | 6 g |
| Sodium | 2252 mg |
| Sugars | 14 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
What a fantastic flavorful dish. This was a wonderful meal.
I tried to stay fairly true to the recipe but following the suggestions made by others some of the suggestions I did the following.To make the marinade double the pepper sauce (I used sweet Thai pepper sauce) add couple of tablespoons brown sugar, lime juice and grated lime peel to taste, and a pinch of hot pepper flakes. I added red pepper with the sweet onion, and added more brown sugar per the recipe. Once chicken was done I added vegetables (mushrooms, Bok Choi, snow peas, but anything would work) and reserved marinade. While chicken was cooking I added vegetable broth (instead of water) and peanut butter to marinade. Added toasted cashews at the end. Marinade was salty but the sugar vegetable broth, and peanut butter combine with it in the end mix with it to create a delicious sauce. Allow sauce to thicken slightly before serving.
I would rate this three stars because it was way too salty. However, made it again reducing the fish sauce and soy sauce to 1 T each and reduced the other marinate ingredients accordingly and the result was 5 stars. Considering the fault might be with my brand of fish sauce, I rated it 4 stars.
i really liked this. Exactly what I was looking for. Word of advice…go to an Asian market. They are all over, just look. it’s worth it, and you will find many spices there are quite cheap. Ask for advice. I got some very good tips. I was buying rice flour, for Irish Shortbread, but the woman steered me away from the one I was going to buy, and told me it would be too sticky. I followed her suggestion, and my shortbread was delicious. 🙂
I made it as is, but doubled it, and it was DELICIOUS!! Favourite dish at the table! No leftovers, sadly.
This was delicious and easy to make. I’ve only given it 4 instead of 5 as it was quite salty even after reducing the fish sauce. I suppose this would depend on the sodium content of he fish sauce you have.
double the sauce to enjoy the flavors.
I’m Korean and like my food salty usually, but this tasted like load of salt in the bowl.
Agree. Very good but salty. Easily adjusted.
the end result came out pretty good.. always using what i have on hand i made the following modifications: cut the soy (low sodium) and fish sauce in half, fearing it would be salty as others had complained about.. reduced the hot pepper sauce (Sriracha) to 1 T.. subbed dried ginger (1/2 t) for the fresh.. only had powdered sugar in the house so used 1 t (we don’t care for sweet anyway).. added red and green bell pepper to the onion mixture.. reduced the water to 1/2 cup, added only 1 T of pb, but it still tasted overpowering to me.. and cut the cashew amount in half.. we enjoyed the end result but don’t know if we would have liked the original recipe more.. ty for posting
Love it, with some MAJOR adjustments. Olive oil instead of sesame. 1/4 Tbsp hot red pepper instead of hot sauce. Doubled the chicken and peanut butter. Will double onion and garlic too next time. Only 1 Tbsp soy sauce. 2 Tbsp fish sauce. 5 extra Tbsp water. And there you go! LOL
For those who mentioned that it was too salty, I agree but simply added a bit more brown sugar and more peanut butter. I also added green onions and cilantro, which was a great complement to the dish. As another reviewer suggested, I cooked the cashews a bit. Lovely dish, will definitely make it again.
Made this today. Icy weather in Tennessee so I had to make something that I had all the ingredients for. Glad I did. This is delicious. The only things I did different: Marinated chicken for only an hour because of time. Didn’t have sesame oil so I used peanut oil. Added a red pepper cut up in large pcs and one carrot cut up small. Thought it needed some color. I think cilantro would kick it up a notch. I didn’t have any unfortunately. This is a keeper and one to share.
Great Recipe! I have made it several times and never had a problem with the salt (I’ve used both regular and reduced sodium soy sauce). The biggest problem is remembering to marinade the chicken in advance, it’s so good – I don’t want to wait!!! Thanks for sharing.
Excellent!!!
I ventured to the local Asian grocery and found all needed ingredients. This recipe was very tasty, although I added some sliced peppers and mushrooms. My wife has this at our local Thai resturant and said it was just as good. What a compliment coming from her. We will definitely be cooking this again
The original is a little too peanut buttery so I cut it down to just a spoonful, about 1Tbsp. In addition to a little toasted sesame oil and the cashews it had a nice nutty flavor. I didn’t have fish sauce but I did have cod liver oil, so in went about a teaspoon of that, at the end of course (CLO is very sensitive to heat). It tasted great. All the flavors blended together nicely and made one nice big umami flavor. Thanks for sharing your tasty recipe.
Really good! I would reduce the soy a touch because it can be a bit salty. I also made some sugar snap peas with this. The whole family loved it; I have made it quite a few times now.
Too salty, I couldnt finish the plate.
used to tofu instead of chicken
I always try to stick as close to the recipe as possible the first time i make it…the first time i made this it indeed was waaaaaaaaaaay too salty. However, it enjoyed the flavor, so i gave it another try and the next time i made it i used only 1 tbsp fish sauce and 1 tbsp soy sauce and 1 tbsp rice vinegar. This resulted in a much more palatable marinade. I also changed the oil i cooked the chicken in to peanut oil and added a fresh hot pepper (serrano) and a red bell pepper to the mix. I served all of this over rice and some fresh bean sprouts and topped with fresh cilantro. I also toasted the cashews (just to deepen the taste and increase the aroma) and added some sesame seeds. I also squeezed a wedge of lime over the finished dish. Lots of additions that i felt kind of freshened/coloured it up, while still respecting the original recipe. This has become a regular dish in our home. Thank-you for the recipe!