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Thai Cashew Chicken
Recipe by:
Erin
Better than takeout, this flavorful Thai Cashew Chicken is so fast to prepare! It is on the table in under 30 minutes!
4.75
from
12
votes
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Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Course
Main Course
Cuisine
Asian
Servings
4
Calories
277
kcal
Ingredients
1x
2x
3x
Sauce
▢
⅓
cup
low sodium soy sauce
▢
1
tablespoon
fish sauce
▢
2
tablespoon
ketchup
▢
¼
teaspoon
red pepper flakes
adjust according to your spice preference
▢
pinch
black pepper
Chicken and Vegetables
▢
1
pound
chicken
▢
2
tablespoon
cornstarch
▢
2
teaspoon
sesame oil (canola oil can be used instead)
▢
½
red bell pepper, sliced
▢
½
yellow onion, sliced
▢
3
cloves
garlic, minced
▢
1
inch
ginger root, minced
▢
½
cup
basil, sliced
▢
½
cup
cashews
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Instructions
In a small bowl, mix sauce ingredients and set aside.
Dice chicken into 1-inch cubes. Toss in cornstarch to coat. Once fully coated, shake off any excess.
Slice onions, peppers, and basil.
In a large skillet or wok, heat oil over medium-high heat. Cook chicken for about 3-4 minutes without stirring, until brown on one side.
Flip chicken over, then add onions, pepper, garlic, ginger, and basil to the pan. Cook an additional 3-4 minutes, stirring occasionally.
Add sauce and simmer for 2 minutes, until it thickens. Add cashews.
Serve over rice.
Nutrition
Calories:
277
kcal
|
Carbohydrates:
15
g
|
Protein:
16
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Cholesterol:
41
mg
|
Sodium:
1546
mg
|
Potassium:
356
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
776
IU
|
Vitamin C:
22
mg
|
Calcium:
28
mg
|
Iron:
2
mg
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