Description
This Thai Cashew Chicken Stir Fry is a flavorful and easy-to-make dish that combines tender chicken, crunchy cashews, and a medley of colorful vegetables in a savory sauce. Perfect for a quick weeknight dinner!
Ingredients
Units
Scale
For the Stir Fry:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3/4 cup unsalted roasted cashews
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 green onions, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon chili flakes (optional)
For Serving:
- Cooked jasmine rice
Instructions
- Toss Chicken: Coat chicken pieces with cornstarch. Stir-fry in oil until cooked; set aside.
- Sauté Vegetables: Cook garlic, ginger, onion, and bell peppers until tender.
- Combine: Add back chicken, green onions, and cashews. Pour in sauce and cook until thickened.
- Serve: Enjoy hot over jasmine rice.
Notes
- Enhance with Thai bird’s eye chili or sesame oil.
- For gluten-free, use tamari and gluten-free sauces.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 470
- Sugar: 6g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 75mg
