Thai Cashew Chicken
A quick and delicious Thai stir-fry featuring tender chicken, crunchy cashews, and spicy dried chilies.
10 min
Prep
10 min
Cook
4
Serves
478
Calories
Macros · per serving
36g protein
28g carbs
26g fat
Ingredients
For 4 servings
- 500 grams chicken breast
- 100 grams cashews
- 4 dried red chilies
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 bell pepper
- 1 onion
- 2 green onion
- 50 ml water
Instructions
- 1
Thinly slice the chicken breast and season with 1 tablespoon of soy sauce.
- 2
Chop the garlic, bell pepper, and onion. Cut green onions into 1-inch pieces.
- 3
In a pan, heat 1 tablespoon of oil over medium heat and toast the cashews until golden brown. Remove and set aside.
- 4
Add the remaining oil to the pan, fry the dried chilies briefly until they darken, and remove them.
- 5
In the same pan, stir-fry the garlic until fragrant, then add the chicken. Cook until the chicken is no longer pink.
- 6
Add the bell pepper and onion, stir-fry for 2 minutes until slightly softened.
- 7
Mix oyster sauce, the remaining soy sauce, brown sugar, and water, then pour into the pan.
- 8
Return cashews and dried chilies to the pan, toss to coat everything well.
- 9
Add green onions and stir for another minute. Serve hot.
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