A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • 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.

Note

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

669 calories; 28.3 g total fat; 61 mg cholesterol; 2252 mg sodium. 68.6 g carbohydrates; 37.2 g protein; Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/01/2004
This is really good and easy. I bought some of the ingredients at an Asian food store and received some great tips from a Thai employee. So be careful and inquisitive relative to the fish sauce that you use. Some are salty and some are not so salty. I used a not-so-salty version but still had too much salt for our family's taste. Next time I'll cut down on the soy sauce. All in all a keeper. Read More
(31)

Most helpful critical review

Rating: 3 stars
02/02/2006
Good except Waaaaaaaaaaaaaayyyyyyyyyyy too salty. I used low-sodium soy sauce and the only fish sauce at the store. Followed directions exactly except marinated it longer. Tasted like potential if only it were less salty. All the same--- probably won't make it again but it was eaten. Read More
(22)
115 Ratings
  • 5 star values: 53
  • 4 star values: 39
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 6
Rating: 4 stars
03/01/2004
This is really good and easy. I bought some of the ingredients at an Asian food store and received some great tips from a Thai employee. So be careful and inquisitive relative to the fish sauce that you use. Some are salty and some are not so salty. I used a not-so-salty version but still had too much salt for our family's taste. Next time I'll cut down on the soy sauce. All in all a keeper. Read More
(31)
Rating: 4 stars
03/01/2004
This is really good and easy. I bought some of the ingredients at an Asian food store and received some great tips from a Thai employee. So be careful and inquisitive relative to the fish sauce that you use. Some are salty and some are not so salty. I used a not-so-salty version but still had too much salt for our family's taste. Next time I'll cut down on the soy sauce. All in all a keeper. Read More
(31)
Rating: 3 stars
02/01/2006
Good except Waaaaaaaaaaaaaayyyyyyyyyyy too salty. I used low-sodium soy sauce and the only fish sauce at the store. Followed directions exactly except marinated it longer. Tasted like potential if only it were less salty. All the same--- probably won't make it again but it was eaten. Read More
(22)
Advertisement
Rating: 4 stars
01/07/2007
Decent recipe but I would increase the hot chili sauce (or specify brand/type) and make sure you buy the good fish sauce. Frying the cashews might also help a bit. Also make sure you don't reduce the temperature of the oil & brown sugar mix have the onions ready before mixing them. Otherwise you'll end up with caramel when it cools. Read More
(19)
Rating: 5 stars
03/23/2009
This recipe is a stand-by dinner when I don't know what to make. It always comes out great. I don't like my food too salty but did NOT find this recipe to be salty as others have said could be the fish sauce used which is important. Don't be afraid of the sound of it you can't skip the fish sauce! I also like to use the amino soy substitute for the shoyu. My husband and I like spicy food so we use at least the recommended amount of chili - preferably the garlic chili paste that comes in a jar with green lid. This is soooo good I'm making it again tonight (over some sticky Japanese rice!). Read More
(11)
Rating: 3 stars
11/06/2009
Yes it is to salty I would tell you to only use fish stalk with a TB or 2 of Rice Vinegar. Drop the soy. One TB of Sesame Oil and Brown Sugar is enough to create a glaze. You don't need the peanut butter. The trick to this is your green veggies I would tell you to add nice green celery and green and red pepper to counter the other. Also pound your chicken thin before marinating. Read More
(10)
Advertisement
Rating: 5 stars
06/23/2006
After living in rural Thailand for a 2 years I've never seen a dish like this but it was still delicious. The thais I shared it with loved it too. I made it in a wok which gets really hot so I had to reduce the time on everything but the chicken came out so soft. Read More
(8)
Rating: 4 stars
03/29/2010
This dish turned out great. I used a little less than half the marinade ingredients and used low sodium soy sauce otherwise I am sure it would have been too salty (you can always add salt at the end but you can never take it out). Also the recipe calls for cooking the chicken for 10 minutes to brown it but this really only takes 3-4 minutes. I cooked about 2 minutes added broccoli and red pepper and cooked 2 more minutes then followed the rest of the recipe as written. In my opinion the fish sauce peanut butter and sesame oil are very important flavours to the dish and I wouldn't suggest leaving them out and or replacing with other ingredients. Read More
(5)
Rating: 5 stars
02/18/2004
Great recipe. I love Thai food so I am always on the lookout for dishes I can make at home. This recipe would work well with pork beef and turkey too. Read More
(5)
Rating: 4 stars
04/17/2012
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! Read More
(5)