Thai Cashew Chicken
Recipe by: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 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
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: 277kcal | Carbohydrates: 15g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 1546mg | Potassium: 356mg | Fiber: 1g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 2mg
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