Ingredients for Thai Chicken Cashews
- Olive Oil
- Garlic Cloves
- Dried Red Chili Peppers
- Boneless Skinless Chicken Breasts
- Onion
- Sugar
- 1 tablespoon fish sauce
- Oyster Sauce
- Green Pepper
- Celery
- Chicken Stock
- 1/2 cup roasted cashews
- Cooked Rice
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How to Make Thai Chicken Cashews
- Cut the partially frozen chicken into bite-sized pieces. This helps prevent it from sticking together and makes it easier to cook evenly.
- In a large bowl, whisk together soy sauce, fish sauce, brown sugar, rice vinegar, and cornstarch. Add the chicken and toss to coat thoroughly.
- Heat the oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry for 5-7 minutes, until browned and cooked through.
- Add the garlic, ginger, and chili peppers to the wok and stir-fry for 1 minute until fragrant.
- Stir in the bell peppers and onions, and continue to stir-fry for another 3-4 minutes until the vegetables are crisp-tender.
- Add the cashews and stir-fry for 1 minute to warm them through.
- Pour the cooked chicken mixture over jasmine rice and garnish with chopped green onions (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
13g
Fat
14g
Carbs
17g
