Recipe By SKOALZ
Published Mar 5th
Prep 15m Cook 45m Additional 2h Ready In 3h
Servings 4 servings Calories 669.1

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.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
  3. 3 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.
  4. 4 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.

Nutrition Facts

  • Calories 669.1
  • Carbohydrate 68.6 g
  • Cholesterol 60.9 mg
  • Fat 28.3 g
  • Fiber 2.9 g
  • Protein 37.2 g
  • Saturated Fat 5.7 g
  • Sodium 2251.6 mg
  • Sugar 14.4 g

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Chef's Notes

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.


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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, - Read more ...
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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.
  8. 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 - Read more ...
  9. 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.