Thai Cashew Chicken
Better than takeout, this flavorful Thai Cashew Chicken is so fast to prepare! It is on the table in under 30 minutes!
Ingredients
Sauce
- ⅓ cup soy sauce
- 1 tbsp fish sauce
- 2 tbsp ketchup
- ¼ tsp red pepper flakes adjust according to your spice preference
- pinch black pepper
Chicken and Vegetables
- 1 pound chicken
- 2 tbsp cornstarch
- 2 tsp 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
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
Nutrition Facts
Thai Cashew Chicken
Amount per Serving
Calories
277
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Cholesterol
41
mg
14
%
Sodium
1546
mg
67
%
Potassium
356
mg
10
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
16
g
32
%
Vitamin A
776
IU
16
%
Vitamin C
22
mg
27
%
Calcium
28
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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