Thai Chicken Cashews
Elevate your weeknight dinner game with Thai Chicken Cashews, a quick and flavorful stir-fry that balances savory, sweet, and spicy notes in every bite. Tender chicken breast is coated in cornstarch for a crispy sear, then stir-fried with vibrant bell peppers, aromatic garlic, and bold Thai chilis. A luscious sauce made from soy, oyster, and fish sauces, combined with a touch of brown sugar, ties the dish together with an irresistible umami punch. Roasted cashews add a delightful crunch, while fresh coriander and spring onions provide a burst of freshness. Ready in just 35 minutes, this authentic Thai recipe is perfect when paired with steamed jasmine rice, making it an effortless crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic
- 1 large Onion
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 2 small Fresh Thai chilis
- 150 grams Roasted cashews
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 3 tablespoons Water
- 3 stalks Spring onions
- 2 tablespoons Fresh coriander
Instructions
Slice the chicken breast into bite-sized pieces and toss with cornstarch to coat evenly. Set aside.
Mince the garlic, thinly slice the onion, and cut the red and green bell peppers into strips. Chop the Thai chilis finely (adjust quantity based on your heat preference).
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and water to create the stir-fry sauce. Set it aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the chicken pieces and stir-fry until golden and cooked through, about 5–6 minutes. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of oil to the wok, followed by the garlic, onion, and Thai chilis. Stir-fry for 1 minute until fragrant.
Add the bell peppers and cook for 2–3 minutes, keeping them slightly crisp.
Return the cooked chicken to the wok and pour in the stir-fry sauce. Stir well to coat all the ingredients evenly.
Add the roasted cashews and cook for another 2 minutes, allowing the flavors to meld together.
Garnish with chopped spring onions and fresh coriander before serving.
Serve hot with steamed jasmine rice or your favorite side.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4273 mg | 186% | |
| Total Carbohydrate | 120.1 g | 44% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 39.5 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 270 mg | 21% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3614 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
