Cashew chicken from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 270) by Christina Arokiasamy

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Notes about this recipe

  • Pandan on March 29, 2024

    Didn’t have the right kind of chilis on hand, came out really great though. Used belacan and Gula Melaka I actually bought in Melaka for the homemade chili paste recipe provided in the book

  • kari500 on August 05, 2023

    Only used 1 lb chicken, thigh instead of breast. Added sliced green beans and baby spinach. Upped the sauce slightly. Delicious and easy.

  • lkgrover on June 01, 2023

    Good chicken stir-fry recipe for a main course. I substituted a commercial Thai chile sauce for the book's chile paste recipe, because I am lazy. Served with rice and a broccoli stir-fry recipe.

  • jenburkholder on October 01, 2020

    My notes in the book are "good, easy". I like the chili paste flavor - a lot of easy bang for your buck in a recipe. I always prefer thighs in this sort of thing. It's pretty much all meat so a good veg side dish or two is a must! Or adding beans or greens here would also be good, maybe reduce the chicken or up the chili paste.

  • Delys77 on June 13, 2017

    I was pleasantly surprised by the thai roasted chile paste as it was very spicy and had a lovely sweet/heat/funk to it. Overall this dish was good but I would much prefer it with thighs and i would also add some vegetable such as green beans. A possible repeat.

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