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!
- 1/3 cup soy sauce
- 1 tbsp fish sauce
- 2 tbsp ketchup
- 1/4 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)
- 1/2 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger root, minced
- 1/2 cup basil, sliced
- 1/2 cup cashews
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.
Calories: 277kcalCarbohydrates: 15gProtein: 16gFat: 17gSaturated Fat: 4gCholesterol: 41mgSodium: 1546mgPotassium: 356mgFiber: 1gSugar: 4gVitamin A: 776IUVitamin C: 22mgCalcium: 28mgIron: 2mg